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.
I love these banana muffins! They’re the best. 🙂
I recently made this recipe, actually. Found it (with only slight modification) on allrecipes.com … EXCELLENT recipe. And it worked perfectly for all of my almost beyond their time bananas!
PS. To add a little health to it, I crushed up about a 1/2 cup of wheat chex (since i don’t have any oat bran … blech) and it added a little “crunch” which mixed well with some butter when they’re warm. Yum.
I’m so baking these with the girls this weekend.
The best thing is how *easy* they really are! I’ve made this recipe countless times, and I have never had a problem, they’re always great. They also freeze really well, so I often double the recipe, and put most of them in the freezer.
I also forgot to mention in the recipe, the riper the bananas, the better!
This seems really easy. Goint to try them out right now !
these were really really good! awsome recipe. sooo moist and yummy! defineatly going to be my regular recipe from now on.
I used this recipe several times and it comes out the same every time. Recently I did not have any bananas and my
husband asked for his favorite banana muffins so I decided
to try it with apples. I peeled, cored and sliced 6 apples
and sauteed them in 1/2 cup of condensed apple juice (I often use condensed apple juice as sweetener in recipies –
apple juice boiled down to at least 1/2 the volume). I
used the sauteed apples just as I would have bananas and
the recipe came out perfect. My husband asked me why I
changed a perfect recipe and then he had to agree that these
apple muffins were just as perfect and delicious as the banana ones.
Rosemarie
Just stumbled upon this recipe this morning, as I had a few brown bananas looking rather sad and unused. Took me all of 10 minutes to prepare, including clean-up time. 20 minutes later, I had some light and fluffy muffins that the whole family loved. Thanks!
This is my FAVORITE recipe for banana muffins and sometimes I throw in a few chocolate chips….yummy!
I only wish I could take full credit for the recipe! I altered it *slightly* from the original one by reducing the sugar, and I use 4 bananas instead of 3 as they come out so moist that way…it sure is great though, isn’t it?!?
~Cat
I just sampled one of the mini muffins straight from the oven…Yum!
I wasn’t sure what the count was or how high to fill the tins, but I doubled the batch and it made 18 reg/lrg ones plus 12 minis (the babies love ’em small)
Also, my son is allergic to eggs, so I substituted enerG egg replacer for the eggs. These are delish!! Thanks for the recipe!
I am a terrible cook but these muffins were so easy to make that I’ve made them twice and they were delicious. I bet Liam adores them!
I am making these muffins tonight because I have a swarm of flies gathering ready to riot over my bowl of bananas. I have been searching for an easy to make and bake recipe that my family will enjoy for breakfast. this is the one.
sorry just want to know what flour is used. is it self raising?
Thank you for this recipe, my son love it.
I made it all the time.
Thanks
730 on a saturday night, felt like the perfect night to bake! Looking at some banana’s that needed using I found this recipe and am about to go make these muffins right now! So simple and can make with things that I already have in the kitchen! GREAT! =)
I was going to make some banana bread with the recipe I already had, but thought I’d try to make muffins instead. The recipe seems almost too easy for it to be good, but the responses to this recipe make it sound promising…so it’s worth a try.
I don’t think you will be disappointed Glenda 🙂 I’m going to branch out and find a recipe for some different Banana bread tomorrow…I have some rather sad looking bananas in the fruit bowl! Care to share yours?
I just found and just made this recipe this morning. I didn’t have butter or margarine; I substituted oil. I used less flour, so I could add a bit of oatbran and flax meal. This is a great recipe – definitely a keeper!
Me and my Mom are going to try this recipe,hope it’s good!:-)
I’m going to make these for my grandson’s morning birthday party. How many regular sized muffins does one batch make?
oops….I wanted to reply sooner and let you know how the muffins turned out but completely forgot…Anyways, the muffins came out great. I added a little more sugar than the recipe called for only because my bananas were a couple days shy of being perfect for cooking (but I was too excited to wait). My husband was completely surprised when he got home and the first thing out of his mouth after eating a muffin was “I knew there was a reason why I married you”. I am definitely going to keep this recipe, I have a place for it in my “favorite recipe” book where I put all the other awesome recipes I find. Oh yeah, because I have such a sweet tooth I even took some walnuts, toasted them and mixed it in with some fluffy white cake frosting and lightly frosted a few muffins just to experiment…needless to say, my husband ate all those first.
Just making these at the moment, took me 5 mins to prepare! In response to Liz, the flour is plain flour because the baking powder will make it rise – I think you could substitute the plain flour and baking powder for self-raising flour though, and maybe lessen the baking soda. Hope this makes sense and works!!
I’m allergic to eggs too and I just left it out – I had 4 big goey bananas, and it worked fine without, especially for the mini’s. One batch made enough for a dozen lg and 1 doz minis. An old recipe book said to add an extra tablespoon of whatever the main liquid ingredient is if you have no eggs – in this case, the bit of extra banana and a pinch extra baking soda did the trick.
This recipe is terrific for people like me who live in the middle of nowhere (in a tiny town in the north of Australia)where it’s hard to get fresh ingredients. I plan to share them around my husband’s office this afternoon and know they will be very much appreciated. Thanks….
These were fantastic!!!! Very moist and delicious. I’ve tried maybe 7 or 8 different recipes all of which always were dry no matter how many bananas or oil I added. I will be buying plenty of bananas from now on and next time the chocolate chips go in. Forgot to mention how easy it was and only took maybe 5 minutes to put together. Was great with a hot cup of tea tonight. Hubby loves them!
I’ve used this recipe a couple of times now, and always with different fruits. Every time they turn out great. First experiment was with bananas and berries….devine! Second bananas and apple, and today I don’t have any bananas, but I’m going to make them anyway….this time I think apple and berries. Wish me luck:)
The muffins are in the oven as I am typing this! I don’t eat gluten however so I have substituted the flour for chickpea flour that I purchased at an Indian grocer. And I didn’t add any gluten-free baking soda because I have run out, so I may have just ruined your “easy, foolproof” recipe. But we shall see in twenty minutes!
Delicious!!! I added cinnamon and sprinkled almonds on top too. They’re awesome!!! Thanks for the recipe! 🙂
They were so dilicious! We added choolate chips which made it even more tast-ee! Thanx for the recipe were for sure gonna use it again.:);)
The muffins were delicciiooouuss!! we added some chocolate chips to make it more tast-ee and it did! thanx for the recipe we will for sure use it again!
Just found out company stopping by early a.m. Nothing on hand except Bananas and they aren’t that ripe. But what the heck-we will give it a try. Glad it is easy as I am old and tired tonight!
Have just put them in the oven so am really looking forward to them added a half teaspoon of cinnamon for a bit of spice
thanks for the recipe
Brilliant recipe, kids loved them. Thank you
I think a great idea would be to add fresh sliced strawberries, and chocolate chips…voila! Banana Split Muffins 😀
I really must try that!
These muffins are great, my husband said when he smelt them, “when will the muffins be ready” I really made them for my son for a snack at school, if they make it the far with my husband in the house, Thanx’s this recipe is GREAT!
WOW, it was easy, and it really is great tasting. My kids love then and from start to finish, they can be made in less than 30 minutes!
Mine are in the oven right now… they smell soooo good. I hope they turn out good the other recipe I always used my muffins always came out white… they wouldn’t get golden no matter how long I left them in…. we will see how these ones turn out…
They came out Golden brown.. o how nice… they are really good… a little cinnamon on top…they are great!
I made them to sell at my little cafe in Elora, Ont (www.theriverelora.com). I got rid of the whole batch. I also added chocolate chips. Thanks Cat!
Hi from NZ … I just made a batch and added some frozen beries and they are great. I then made a batch of berry and chocolate muffins using this recipe. Yet to try them but they look ok so far. Thanks for this great recipe Cat … look forward to more of them for challenged bakers like myself.
Please tell me normally what type of banana do you use.
i made these muffins for my mom’s birthday with a slight modification ( i put icing on top and a birthday candle) and they were yummyyummyyumyumyummers 🙂
i deffinetley recommend this recipeeeeee
I made these using 1/2 c. whole wheat flour and 1 c regular flour plus 1/2 c. pulverised walnuts (I save some to sprinkle on the top before baking). They were great!
Another useful tip someone told me is that you can peel bananas, wrap them in saran wrap and freeze. I then chope them as is into yoghurt shakes or thaw them in the microwave, drain the excess liquid and use them to bake with.
Thanks for the recipe
Thanks so much for the fabulous recipe! I just made it 10 minutes ago, though I added 2 tbsp. organic omega oil (pumpkin oil & olive oil blend), 1/4 cup wheat germ, and 1 cup of fresh strawberries. They worked perfectly! The kids love them, and my husband declared these are the best muffins he’s ever had! They’ve no idea these are actually good for them:)
My husband just made these muffins this morning. I asked him to put chocolate chips on one of them for me. I should have had him put chocolate chips on more of them. They are very light, fluffy and moist. They are great with or without the chocolate chips. A recipe that is going to be a keeper. The preparation and clean-up was a breeze! Thanks!
I made a healthy version with 1 cup organic white flour, 1/4 c whole grain graham flour and 1/4 c wheat germ. I also substituted sugar for honey & 1/2 of the butter with apple sauce. I added walnuts (they are very healthy) & a few mini chocolate chips (for the chocoholic in me). They turned out wonderful. Even my husband who doesn’t usually like things made w/ whole wheat flour and wheat germ loved them. My 4 year old also enjoyed.