4 Ingredient Banana Muffins


5 from 88 votes
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These 4 ingredient banana muffins are moist, fluffy, and bake up in just 18 minutes.

4 ingredient banana muffins.
Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to make 4 ingredient banana muffins
  4. Tips to make the best recipe     
  5. Flavor variations
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More muffin recipes to try
  9. Frequently asked questions
  10. 4 Ingredient Banana Muffins (Recipe Card)

Why you’ll love this recipe

Baking banana muffins has never been this easy. All you need are a couple of overripe bananas and a few baking staples. 

If you’ve tried our 3 ingredient or 4 ingredient banana bread recipes, you’ll know we can work magic with a few ingredients. These muffins are no different.

  • Easy and quick. Made with just four simple ingredients and baked in 20 minutes, these muffins are ready in less than 30 minutes. 
  • One-bowl recipe. All you need is a bowl and a whisk to make this banana bread. There is no need to use a mixer and there is little cleanup to do afterward. 
  • Freezer-friendly. You can make a big batch of these easy banana muffins and freeze them for later. They are perfect to pack for lunch and eat as a snack. 

Love muffins? Try our healthy blueberry muffins or almond flour blueberry muffins too.

Ingredients needed

The only four ingredients you need to make these easy banana muffins are the following. 

  • Bananas. Use ripe bananas for the best flavor and texture. If your bananas are not ripe enough, bake them in the oven unpeeled for around 15 minutes or until the peel darkens. Baking softens the bananas and enhances their sweetness. 
  • Eggs. Use large room-temperature eggs. 
  • Self-rising flour. Self-rising flour contains baking powder which helps the muffins rise and become light and fluffy. 
  • Brown sugar. Brown sugar works better for this banana bread recipe though you can certainly use white sugar too. 
  • Mix-ins. Optional, but I love to fold through some chocolate chips and walnuts.

How to make 4 ingredient banana muffins

  1. Make the batter. Mash the bananas until only a few clumps remain. Add the eggs and whisk well until fully combined. Add in the brown sugar and the self-rising flour. Mix until fully combined. 
  2. Bake. Grease a muffin pan or add muffin liners to it. Fill the muffin cups with batter so that they are 2/3 full. Bake for 18 to 20 minutes or until a toothpick comes out clean. 
  3. Cool. Let the muffins cool on a wire rack before enjoying. 
how to make 4 ingredient banana muffins.

Tips to make the best recipe     

  • If you don’t have muffin liners, spray the muffin pan with a non-stick cooking spray. Alternatively, you can make muffin liners yourself using parchment paper. 
  • Try baking the muffins at 400F degrees for the first 5 minutes and continue baking them at 350F degrees for the remaining 13 to 15 minutes. The high temperature start helps the muffins rise to their fullest capacity. 
  • Mix the banana muffin batter by hand to avoid overmixing it. Overmixed batter results in stiff and dense muffins. 
  • For a quick and easy way to have pureed bananas, use a food processor or blender. 

Flavor variations

  • Mix in chopped nuts. Chopped nuts will add a lot of flavor and texture to the muffins. Any nuts will work, including walnuts, pecans, and hazelnuts. 
  • Add cinnamon. Cinnamon pairs perfectly with bananas. It makes banana bread aromatic without being too noticeable. 
  • Use chocolate. Mixing in some dark or milk chocolate chips into the batter is a good idea for all chocolate lovers. 
  • Add dried fruits. Adding dried fruits to the banana bread batter is another delicious way to upgrade these easy muffins. You can use any dried fruit of your choice. 

Storage instructions

To store: Store banana muffins in an airtight container at room temperature for 3 to 4 days. 

To freeze: For the best results, freeze the muffins individually wrapped with food wrap. Defrost the muffins at room temperature and use the oven to reheat them if needed. 

four ingredient banana muffins.

More muffin recipes to try

Frequently asked questions

Is this recipe vegan?

No, this recipe is not vegan. Eggs are one of the four ingredients used to make these banana muffins which makes them unsuitable for vegans. 

Is this recipe gluten-free?

This recipe is not gluten-free. However, you can make it gluten-free by using gluten-free self-rising flour. You can make your own gluten-free flour by mixing 1.5 teaspoons of baking powder and ¼ teaspoon of salt into 1 cup of gluten-free flour. 

Can I make mini muffins? 

Yes! To make mini muffins, simply pour the batter into a mini muffin tin and bake for 8-10 minutes, or until a toothpick comes out clean.

4 ingredient banana muffins recipe.

4 Ingredient Banana Muffins

5 from 88 votes
These 4 ingredient banana muffins are moist, fluffy, and bake up in just 18 minutes.
Servings: 12 muffins
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes



  • Preheat the oven to 350 degrees and line a 12-count muffin tin with muffin liners and grease lightly.
  • In a large mixing bowl, add the bananas and mash them well. Add the eggs and whisk until smooth. Stir through the brown sugar., then fold in the flour until just combined. If adding any mix-ins, fold them through at the end.
  • Evenly distribute the batter amongst the muffin tin, filling them 2/3 of the way. Bake the muffins for 18-20 minutes or until a toothpick comes out clean.
  • Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.


TO STORE. Store banana muffins in an airtight container at room temperature for 3 to 4 days. 
TO FREEZE. For the best results, freeze the muffins individually wrapped with food wrap. Defrost the muffins at room temperature and use the oven to reheat them if needed. 


Serving: 1muffinCalories: 176kcalCarbohydrates: 36gProtein: 4gFat: 2gSodium: 22mgPotassium: 178mgFiber: 1gSugar: 18gVitamin A: 90IUVitamin C: 3mgCalcium: 23mgIron: 1mgNET CARBS: 35g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 88 votes (86 ratings without comment)

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Recipe Rating


  1. 5 stars
    This recipe is brilliant! Everyone in my family loves these muffins. Even my son’s picky friends at school (the ones who only eat junk food) like them. Whenever I bring them to school for my son, the other kids crowd around and ask if they can have one too. And these are kids who eat tons of refined sugar. Anyway, I just wanted to say thanks for this wonderful recipe!

  2. 5 stars
    I’ve made these muffins a few times now and they are delicious! My 7-year-old son loves them. I use the mixture minus the chocolate chips as a base and mix in whatever I have on hand, raisins, peaches, apricots, etc. Sometimes when I don’t have enough coconut flour, I mix in rolled oats. The muffins always come out great and my son says they are his favorite muffins of all time. Thanks for creating such a great and versatile recipe!

  3. I made these last night to freeze and take camping this weekend but I left two out in the refrigerator to try ahead of time. I do not have enough words to explain how delicious these are!! I will definitely be trying more of your recipes! GReat job!

  4. Hi! I can’t find coconut flour here where I live. Do you have any suggestion for what I can use instead? Maybe just normal wheat flour?

    1. Hi Eloisa- Unfortunately, this recipe (in these measurements) needs the coconut flour. You could try oat flour, but you’d need 2-3 times the amount 🙂 Let me know if you try it out, I’m interested to hear how it turns out!

  5. These look amazing! However, I only have a jumbo muffin pan. Will these taste and make the same with 6 instead of 12

    1. Hi Kelly- Absolutely! Because they don’t rise (no baking powder!), fill as many as you like and it will be great!

  6. Oh wow, banana bread heaveness (is that a word?!) Soooo good. Thank you, Arman!!! I halved the recipe, and put only 1 ounce of maple syrup as I knew bananas have a natural sweetness to them. I also didn’t put in any chocolate chips because I have yet to find them with unrefined sugar, and I just felt the recipe would be good without them. Next time, I could put even less maple. I also only baked them for 18 minutes, and um, sure, I waited for them to cool. Is it normal to have 3 in one sitting?!?

    1. Maria, I would have been personally offended if you did NOT eat 3 in one sitting 🙂

      I’m so glad you enjoyed it- Thanks so much for the feedback!

    1. Hi Elise! I’ve never tried it with wheat flour, sorry- Please let me know if you try it and if it comes out 🙂

  7. Do you think i could give this to my son for his first birthday? I’m concerned about the almond butter because he has not had many things with tree nuts.

    1. Hi Rebekah- I’d recommend speaking to your doctor or medical professional first, as I’m unsure, sorry!

  8. Hi, I am unable to use coconut flour and still need to keep them gluten free what type of flour could I use instead? Thank you!

    1. Hi Mysti- I’d recommend using oat flour (GF) or almond flour, but you’d need to adjust them, more than the coconut flour.

    1. Hi Ceelo! I’m not sure to be honest- My dad is diabetic and enjoys them in moderation but please speak to a professional if you are unsure.

  9. Would you consider peanut butter and sweet potatoes a quirk? My family makes fun of me for it all the time! I’d probably have to make a smaller batch of these because I only have 3-4 ripe bananas in my kitchen! Better stock up!!

    1. Hi Heather! You sure can, but you may need a dash more coconut flour and added sweetness (sugar, brown sugar, granulated stevia)

  10. Dates in freezer = heaven. And moist = soft and tender 😉 I’m actually with yuor sister — green peas from the freezer are epic. That and frozen corn. Basically, I like frozen things.

  11. I always buy fresh bananas with the intention of eating them fresh…but then I wake up one day and they’re as brown as can be. Rather than sticking to just banana ice cream, I need to try these!

  12. Dear Arman, if it’s healthy but still has lots of chocolate, count me in! These banana muffins sound so good. I could go for one this morning. Have a wonderful Thanksgiving holiday dear friend!

  13. I know quite a lot of people who eat green peas straight from the freezer… Thought it was a British thing seen as we appear to eat peas with everything!
    New word for moist… Juicy? guess that can’t apply to muffins… I did Google it… Their suggestions were ‘damp, oozy, clammy, damp, dank, dripping and soggy’ so maybe moist isn’t so bad after all 😉

      1. These were very tasty. I halved the recipe and cut down the maple syrup. This is will go on my “must make again” list 😀

  14. Shenanigans I say! You didn’t put any Kardashian into these muffins. I would see the butt sticking out if you did….

  15. i used to make muffins with bananas ALL the time (and probably have a few recipes up? it was one of those things where i just whipped them up and froze them too 😀 ) but now.. blueberry is where it’s at 😉
    btw, “Splenda, lies and Kim Kardashian.” >> had me lololing. thanks 🙂

  16. YUM! I love all the ways you use my favorite fruit! My favorite cooking hack is probably using chickpeas instead of butter and eggs in baked goods. It works really well and my brownies are the favorite among my coworkers.

  17. Yes, I will making the same, but will try it with homemade sunflower seed butter. That way my kids can take it to school.
    I love your recipes!!!!!!