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Maple Banana Muffin Recipe

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This Maple Banana Muffin recipe is soft and delicious, with an enticing hint of fall. Maple and cinnamon warm up this perennial favorite banana muffin.

Four freshly baked banana muffins sit on a decorative white plate, resting on a white wooden surface. A red-striped cloth is partially visible in the top left corner. The muffins have a light brown, crumbly texture, perfect for those seeking an irresistible banana muffin recipe.

While banana bread is amazing, muffins are quicker to make. They’re portion-controlled and perfect for grab-and-go.

Perfect for breakfast with coffee or a snack later in the day.

They’re quick and easy to make, especially when you have a few spotty bananas that need to be used or when you want to fill the freezer with delicious, make-ahead goodies.

Three banana muffins with golden-brown tops sit on a white cake stand. The backdrop includes a white cloth with brown embroidery and a white wooden surface, crafting a cozy, homemade atmosphere that whispers of cherished recipes.

How to Make a Banana Muffin Recipe Moist

Did you know that there is a ratio that will deliver moist muffins every time? They call it the 2:2:1:1 ratio. This means you can make any muffin flavor moist by sticking to a ratio of “2 parts flour to 2 parts liquid to 1 part eggs to 1 part fat.”

In this recipe, we’ve added plain yogurt to give the muffin a light, moist texture, along with a bit of fat, brown sugar, and bananas for loads of flavor.

A close-up of freshly baked banana muffins in a metal tray. The muffins are golden brown with a crumbly topping, showcasing a delightful banana muffin recipe, placed on a light-colored wooden surface.

How to Mash Bananas for this Banana Muffin Recipe

It’s easy to mash bananas with a fork in a bowl. But honestly, it’s so incredibly easy to mash bananas with a mixer that it is my go-to banana masher.

I break the bananas into chunks and beat them until they are mashed. Then, I add the rest of the wet ingredients to the bowl and mix until combined. Finally, I spoon in the dry ingredients, and the muffin batter is done! 

A close-up of a freshly baked banana muffin on a decorative plate, with its wrapper partially peeled. In the background, more muffins sit on a cake stand, softly out of focus, against a bright, airy backdrop-perfectly presenting this delightful banana muffin recipe.

More Muffin Recipes

These easy banana muffins have been a favorite in our house, but muffins are generally super popular breakfast choices with the family. Here are a few more muffin recipes we love. 

Peanut Butter Banana Muffins
Best Berry Muffins: Mixed Berry Yogurt Muffins
Healthy Banana Oat Muffins
Whole Wheat Cinnamon Blueberry Muffins
Pumpkin Muffins

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Four golden-brown banana muffins sit on a white, decorative plate. The plate is placed on a white surface with a striped cloth nearby. These freshly baked delights have a crumbly texture on top, perfect for those seeking the ultimate banana muffin recipe.
Author: Stephanie Wilson

Maple Banana Muffins Recipe

This Maple Banana Muffin recipe is soft and delicious, with an enticing hint of fall. Maple and cinnamon warm up this perennial favorite banana muffin.
4.4 from 5 votes
Print Pin Rate
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Servings: 12 servings

Equipment

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup neutral oil like vegetable, canola, etc.
  • 1/2 cup plain yogurt
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 ripe bananas mashed

Instructions

  • Preheat the oven to 350 degrees F and line or spray a standard 12-cup muffin tin. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a bowl and set aside. In a separate bowl or in the bowl of your stand mixer, mash the bananas. Then, mix in the oil, yogurt, brown sugar, maple syrup, eggs, and vanilla extract. Add the whisked dry ingredients to the wet ingredients; mix until combined.
  • Spoon or scoop the batter into lined muffin tins, filling them to the top. Bake for 20-25 minutes or until a toothpick inserted in the oven comes out mostly clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool.
  • To store, muffins will stay fresh in a container at room temperature of a couple of days. For longer storage, refrigerate up to 1 week.

Video

Notes

  1. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
  2. Banana Bread:

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 36mg | Sodium: 267mg | Fiber: 1g | Sugar: 23g
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Stephanie Wilson

Cookbook Author, Food Writer, and Chef

Stephanie Wilson is the founder of 31Daily.com, where she shares seasonal recipes, weekly meal plans, and teatime favorites to help readers gather around the table with joy. A certified private chef, cookbook author, and longtime event planner, she brings over 20 years of experience in catering, food writing, and media production—including network television work as a producer, director, and writer. Her work has been featured by Today.com, The Kitchn, Parade, and more.

4.41 from 5 votes (4 ratings without comment)

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9 Comments

  1. This recipe looks delicious, I’m going to give it a try. Although it would be great if you would include weight measures in your recipes for bakers in other parts of the world. It’s much more reliable, especially with baking, so I don’t tend to return to recipe sites that only use cup sizes

    Reply

    1. Hi Lindsey, that’s a good question. I’ve not tried making these muffins with cream cheese instead of yogurt. Generally,, cream cheese isn’t a good substitute for yogurt in baking.

      Reply

  4. These are the best bananas muffins! I altered the recipe by reducing the brown sugar to 1/3. Cup and because I am lactose intolerant, I used lactose free cottage cheese and whipped it first and then replaced the yogurt with cottage cheese.
    I also put 1/3 cups of dark chocolate chips and dried cranberries in with the flour mixture.

    Reply