These Banana Muffins are easy, delicious and quick to prepare. Plus, you probably have everything you need to make them in your kitchen right now. A favourite with kids and adults alike, these moist muffins are sure to please.
I have yet to meet someone who doesn’t love my Banana Muffins. I have many loyal followers who’ve been making these since day 1 – that’s nearly 14 years now!
Between the mixing and baking, the entire process only takes about 30 minutes.
Ingredients
- 3 or 4 large bananas, mashed (the more bananas the moister)
- 1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
- 1 egg, slightly beaten (or equal amount of egg replacer)
- 1/3 cup melted margarine or butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
A Quick Note About Substitutions
These days it is common for folks to need to substitute certain ingredients due to dietary restrictions. If this is the case, this is a great recipe for accommodating substitutions. I’ve made them and forgotten the egg entirely, and they still turned out just fine. Another tip if you are short a banana or two, is to substitute applesauce for one banana. I find about 1/2 cup does the trick. In fact, you can omit the bananas all together to make applesauce muffins!
Instructions
- Mix the mashed banana, sugar, egg and margarine together. Set aside.
- In a separate bowl, mix together baking soda, baking powder, salt and flour.
- Mix wet and dry ingredients all together!
- Pour into greased muffin tins.
- Bake in 350 °F (177 °C) oven for approximately 20 minutes.
Your Stand Mixer is Your Best Friend in Baking
I love my mixer, and it’s gotten a lot of use throughout the years. I like to do most of my baking in my mixer because it not only saves time, it makes clean-up that much easier. One bowl to wash up at the end? Yes please!
Traditionally in baking it is important to mix wet and dry ingredients separately, however, I have made this recipe both ways and I have not noticed any difference in their overall taste, so if you’re anything like me, you may wish to just toss it all together.
Baker’s Notes
These Banana Muffins are much more flavourful the next day, and they freeze very nicely too!
If you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, BOTH. I also add in seasonal fruits like strawberries on occasion.
If you want to spice them up a little, you can add a tsp of cinnamon, and a little nutmeg as well. They smell fantastic baking when you add the spices. I always made mine plain when the kids were little, but they are teenagers now and spice is okay.
Yummy…..Just made these muffins with my teenage daughter and they are in oven. House is smelling great and the dog is going crazy for the smell!! Thanks for sharing.
I just made these muffins & they are sooooo good!! My husband says they’re the best muffins that he’s ever tasted! I had to put chocolate chips in mine! They are super good, super easy and I will absolutely make these again & again!! Thanks for posting this great recipe!!
My workmate bought some in to school and ’cause I’d had no breakfast, I had one of these muffins instead. Delicious!
She used half the sugar but they were awesome.
Really easy to make, and my husband said I can keep this recipe!
Fabulous recipe, easy to follow recipe and awesomely soft.
I substituted cinnamon applesauce for the melted butter and they are out of this world. My 18 month old son devoured them. He can’t seem to get enough. thank you for the wonderful recipe, so moist and yummy
Do I need to put both the baking powder and baking soda?
These are a staple in my house! I make them mini muffins and add chocolate chips. Perfect for little hands. I cannot bake and edible banana bread to save my life but I get so many compliments and requests for these! Thanks for sharing Cat 🙂
I have made these muffins now for about 1 year. Everyone loves them. I have used 4 bananas, 1 small container of applesauce, chocolate chips, and walmuts – and they always turn out delicious. So easy and sooooo good. Thank you so much for this banana muffin receipt.
oops should read recipe. I am going to try this recipe today adding in some blueberries as somebody wrote months ago.
I just tried this recipe..fool proof, easy peasy and tasty-az. I added choc chips, 2tlb spoons of raspberry jam and only used 1/2 cup of sugar. Also, I doubled the ingredients. Very nice and Ive added this recipe to my cookbook. Thankyou 🙂
Just made these muffins & the reviews are right….they are delicious! I added chocolate shavings from a Hershey’s candy bar (I didn’t have chocolate chips in the cupboard!) and it worked as a great substitute! Thanks for this easy recipe!
Just made these muffins and its def AWESOME banana muffin, and my hubby just loveeeed it. Many thanks for such a wonderful recipe 🙂
I just made these muffins to use a few over-ripe bananas. They are excellent. I also used half the sugar; they were plenty sweet. The only draw back I found with these muffins is that the batter was barely enough to make 12 smallish muffins. I may double the recipe next time.
VICTORY!!! Not only are these muffins perfectly moist (without being too heavy) and flavorful, but they’re good looking too! Seriously, you muffin lovers know what I mean……these rise up beautifully & turn a gorgeous golden on top. After baking @ 350 for 20 min. I turned my oven down to 325 for an add. 5 min. (I filled my muffin tins to the brim!…6 jumbos) I also threw a small handful of whole wheat flour. (just to say:) This is so scam…it really is 100% fool-proof, WOW…I’m gonna go eat another one now!!!!! A MILLION BILLION TRILLION THANKS!!!!!!!!!
Awesome …. again.
Had a few very ripe bananas and a lazy Sunday afternoon so googled ‘best banana muffins’ and found your recipe! So easy to make and are just the very best! Thank You! Awesome and came out light and very high! I added some cranberries!
I make these when our bananas get too ripe, and some times I add cocoa powder to the mix. Yum with or without the cocoa powder!
I have been making these for over a year now and they ALWAYS turn out perfect!!! I make them regularly for the children and parents who attend the Early Years Centre I work at and never have any left over. I do increase the sugar to 3/4 for a bit of added sweetness. I have tried these with nuts, berries and chocolate chips (not all together) and they are delicious!
What a fabulously easy way to deal with over ripe bananas! Cant wait for my little boy to come in from school to try them, they smell delicious!
After reading all the comments, I just have to try this recipe but do I have to put baking soda?
It is the fourth of July, and I made these muffins for the first time as a special treat. My husband and I LOVED them! They turned out perfect, with very little effort on my part. Thanks ever so much for this great recipe; I will be making these again!
Theses are the BEST banana muffins I have ever made! I have tried recipe after recipe to find some like the cafe I used to work at and none have been even close but these are even better!!! This will be my go to recipe whenever I have overrip bananas!
These are hands down my favorite banana muffins! I’ve been making them for about the past 2 years, and they are delicious every time. I usually put 1/2 c wheat flour in as a substitute (use 1 c white flour plus 1/2 c wheat instead of 1-1/2 c white flour) and they still turn out great! The banana masks the taste of the wheat flour – my 4-year-old doesn’t even notice the difference! These are his favorite muffins by far – he even requested them as his birthday treat at preschool.
Thank you for the awesome recipe!
was looking for a recipe for ripe bananas and came across this one. Was skeptical because it just seemed way to simple. But since I had these overripe bananas and was looking for something to do with them as well as keep my my 2 year old grandaughter busy gave it a try. Like everyone else commented they are delicious. Light fluffy not overly sweet and quick enough to keep my grandaughter interested and entertained. She is a picky eater and she loved them! As did her parents and grandparents. THanks for sharing this recipe. I am going to order your cookbook as soon as I finish writing this.
I just made mini versions of these muffins for my kids lunchboxes and they have turned out fantastic! They really are fool-proof and came out the same size and shape unlike my usually attempts…….
I just made these,they were so easy to make.They came out nicely browned justthe right color. :)u bakers know what I mean.Just ate one….. OMGoodness these are so moist and flavorful and delicious.I added pecans. Everyone will love these. This recepe is a keeper, Thank you so much Cat.Love them next time I’ll try choc.chips,I’m sure they’ll be even tastier!!!! Thank you,thank you!!!
Made these but added white chocolate and just 3 bananas they were delicious, had to convert to cups ounzes being English good guess work.
These were AWESOME! I have been looking for a good banana muffin recipe, and this ones going into my recipe book forever!
Have made these muffins three times and they are always a huge hit. Thanks for sharing the recipe!
Those are some of the best banana muffins! Very moist!
I made some changes substituting 1/2 cup of the flour with whole wheat flour, changing the sugar to brown sugar, and adding 1/2 ground almonds. They came out delicious and were very easy. I love how high they were. The best looking muffins I’ve ever made.
Delicious and very easy. Used canola oil instead of the butter, 1/2 cup of flour was whole wheat and added 1/2 tsp. of vanilla.
LOVE IT! <3
Hi,
Can I use the small yellow bananas instead of the green ones? If yes, then can u assume that 1 green banana = 2 small yellow bananas?
Thanks….awaiting your response.
Catherine these muffins were awesome
i am planning on making this recipe today after all the great comments i read!
but can anybody please tell me if it’s 1 and a half cup of flour or just a half of a cup ?
Just tried these the other day and they turned out really great – thanks for the recipe!
I changed a few Things to make them healthier: I used only Whole wheat flour; Used 1/4 cup sugar + 1/8 cup spiced sugar (sugar mixed with cinnamon, all spice, nutmeg, and vanilla); I ground up 2 table spoons flax seeds together with a handfull walnuts in a coffee grinder (if I leave the nuts Whole, my daughter wont eat them); and I added a handfull of all bran cereal to add fiber. I used 4 bananas – 3 mushed and 1 chopped.
I loved them!
these were very easy and very good.We added cocoa (were out of chocolate chips) it was excellent.
Catherine, I have made these muffins a number of times and they are always amazing!This is my ultimate recipe http://vkusnosbety.blogspot.com/2012/07/blog-post_31.html
Tested and vegan option.
Thank you for sharing!!!
FOR BRITISH COOKS:
Followed the banana muffin recipe and put all contents in 23cm diameter round cake tin. Threw some banana chips on top and popped in 175 degrees Celsius oven for about 25 mins….checked for dry centre with skewer.
Came out beautifully. Moist on the inside and lovely texture on the outside.
Very easy…very quick….Thank you CAT!!
I made double the quantity (had an awful lot of black bananas!) and took them to work – gone in a flash. I will definitely make these again: they were easy and delicious.
I never made banana muffins before and these were so simple to make and were delicious! I will definitely make these again.
Wonderful!
Love this recipe! I sub honey for the sugar and yogurt for the butter and sometimes stir in chocolate chips. They are perfect every time! Thanks so much for this fool proof, quick, and easy recipe!
Love this recipe! I sub honey for the sugar and yogurt for the butter and sometimes stir in chocolate chips and flax. They are perfect every time! Thanks so much for this fool proof, quick, and easy recipe!
Awesome! Tried many recipes and this is by far the best. Added a few spices and some honey too. Wow!
I have made these muffins at least 3 times now, perfect every time. And they look like muffins are supposed to,,I have tried since high school to do that and never did. Graduated in 1972, so this is quite an accomplishment! Thank you so much!
Question about another muffin recipe – you say 2 cups of cooked oatmeal. How do you measure the oatmeal,m2 cups before cooking, or actually 2 cups cooked?
Thanks again!