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.
we r just putting ur muffins in, but i am sure they will taste sensational. we will have 2 see if i am right, (which i am almost certain i am) when the muffnis come out. 🙂
thanx for sharing that recipe, its to die for.
I’ll let you know the verdict.
Personally, I am not a fan of bananas and am really fussy about the stage they are at when I buy them.
So, there were frozen ones left for milkshakes (hubby only) and I took the advice of the one reader and added a handful of wheat germ.
I also used 1/4 cup white splena and through in some walnuts.
So, when he has one, I’ll post his comment.
As promised, my husband loved them. Couldn’t believe how moist they are. Looks like I found a keeper for frozen bananas.
How long would I need to cook if I were to turn this into a cake. My mom makes my dad triple layer banana cake ever year for his birthday. So I thought this year I would make it and use this recipe since the muffins are delicious.
I never had much success converting my mom’s bannana bread recipe so when my kids said they wanted muffins I stumble across your recipe! Thank the God(s)! Cat these are HANDS DOWN the best and easiest I’ve ever had! I’ve made these countless times now for friends, family and bake sales and have NEVER EVER had a bad response…in fact, people who never really liked bananna muffins/bread have asked me for the recipe! Thanks so very much! My kids now even pick out the “bad” banannas at the store just so I can make muffins! LOL…gotta run…have to put a batch in the oven now!
I wanted to say a big THANK YOU to all of you who support me and who LOVE these muffins as much as I do! They are GREAT, aren’t they?
My cookbook is well on the way to publish date (mid September) and it is actually in the final edit phase, currently with over 80 recipes! So, if you are still interested in one, just keep checking back for upday=tes, I promise you won’t be disappointed!
Anyhow, thanks for the support all!!
Love,
Cat
Tried them again today with the regular (All Purpose) flour and added in a little fiber (the kind you can hide in anything). Yummy to say the least! They really are a crowd pleaser 😀
I just cranked out 80-something of these for my daughter’s first birthday party! (to share with the children at a children’s home where we work). I added a few dashes of cinnamon and frosted with cream cheese frosting…..mmmmmmm…..yummmmmm… These were great and easy too!
I’ve made these banana muffins quite often since I found this page. My kids LOVE them. I have made them with banana’s that aren’t quite ready to be muffins and all I do is mix them in the mixer until they are all mashed up and gooey. I’ve also not melted the butter and they turn out fantastic every time. The only time they haven’t worked out perfectly for me is when I tried to be healthy and used splenda instead of sugar.. anyone got any ideas on how to substitue splenda into this recipe? And my 8 year old has made them just about by himself too, he loves it!!
I made these using whole wheat flour and olive oil instead of butter. They turned out perfect! I have made them three times so far…and they are always Super!
Thanks for great recipe.
I made these last Sunday…and had them for breakfast all week. This recipe was quick easy and delicious!! I substituted 1/2 cup of flour with wheat flour and added 1/4 cup ground flax seed. With the 4 bananas muffins still came out super moist and delicious I will be cooking these every Sunday as a grab and go breakfast…I am going to try adding some blueberries and walnuts this wees
I made these for my husband using Splenda and he liked them. If, as you said, they didn’t turn out quite right, reduce the splenda by about 1/2. I know with the brown sugar for baking it is always reduced by 1/2 of what the receipe calls for.
These banana muffins are amazing. x]
This is the best recipe I’ve found.
Yummmm! =D
Only recipe I use.
^_^
Your recipe is great. I substitute applesauce for the butter. I also add a little bit of nutmeg. I prefer to make mini loaves which are perfect for two. The mini loaves take about 5 minutes longer to bake. I added walnuts and almonds to my latest batch. (I ran out of walnuts) Next batch I am going to add blueberries. To be decadent, I butter the slices and fry them, top with an egg and it makes a great breakfast.
I have two words for these muffins: easy and yummy! I made them yesterday with my husband and 3 yr. old daughter, and it was a wonderful way to spend a rainy afternoon. We only had 3 over-ripe bananas, but the muffins came out plenty most and very flavorful. Now, if only I could keep my daughter from crying when I tell her that she can only eat one in a day!
Next time I make them, I am going to experiment with 1/2 c. whole wheat flour, 1/2 c. white flour, and 4 bananas.
I have used whole wheat flour with no problem and have cut the splenda down as well to 1 cup. Bananas are naturally sweet so you don’t need the extra sugar.
Substituting banana with pumpkin makes the recipe even better (I love pumpkin).
Thanks! Looking forward to your book.
This is a great recipe! I did however modify it slight to fit my weight watcher needs…I used white-wheat flour and I substituted the butter with 1 little snack cup of strawberry or blueberry unsweetened applesauce. Perfect and moist, lots of flavor and only 2 points. Thanks so much.
hi! i tried your recipe this morning and my 3 yr old girl just loved it very very much..i put on some chocolate chips and it made her giggle more..thank you and am waiting for the release of your book..goodluck.
I have made these about 3-4 times already and they always turn out great. I agree on less sugar (1/2 to 3/4 cup is enough). Whenever I have left over bananas (too ripe to eat) I put them in the freezer for my next batch. You have to let them defrost and they are really messy, but once you mix them up you can’t tell they were ever frozen! Added walnuts this time, they are really great!!
These are top! i had never made muffins before this and had some bananas which were on there way out. Top muffins! enjoyed by my play group mums too. Thanks
i made the banana muffins yesterday and they were GREAT !!!!! today i’m going to trythe pumpkin muffins. thanks for a great recipe CAT.
YUM!!! Just made these and took my first bite. Nice! Had my two kiddos help me make them and we had a blast. Added a bit of vanilla to it as well. YUM YUM YUM!
As I posted earlier, I am really fussy about bananas and didn’t think that I would try them and since I was in a hurry that day, I grabbed one for breakky and realllllllly enjoyed them.
I tend to keep a couple of batches in the freezer for “emergency” purposes and snacks too.
I think the last batch I made I threw in some slivered almonds.
So many ideas on the feedback.
These are definitely the best banana muffins. I used three really large bananas and added some chocolate chips and pecans. Unbelievably good. I’m so glad that I found your website when I was searching for banana muffins. Keep up the GREAT work!
just made them and i forgot to add the butter! they tasted great even without butter!
Excellent recipe, substituted 3/4 cup of brown sugar for white, makes it really rich, best I’ve tried
This is definitely the best banana muffin recipe I’ve ever tried! I used whole wheat flour, and added dark chocolate chips and walnuts…. sooooo gooooood! Thanks for sharing your gifts with us!
Made these this afternoon with my home sick 7 yr old, who LOVED mashing the bananas. Used white whole wheat flour to appease the teenager and added mini choc chips and they literally FLEW OFF the counter when he arrived home from school. His comment was, “Mom, these totally taste like they came from a bakery!” We will definitely save some old bananas for future batches!
Absolutely AMAZING muffins!!! My husband usually wont eat anything even resembling a muffin or a cake because he hates sweet things. He was a little sceptical over this receipe too untill I made him try one and now he’s hooked. One batch doesnt last a day in my house now between my hungry husband and my hungry two year old son. Thank you so much for making such an awesome recipe avalible for everyone =)
My 12 yr old grabddaughter was very ill in the hospital, she was dehydrated and her intestines inflamed. When she finally could start to eat, I wanted to make her something appealing but nutritious. She ate these muffins as much as she could, and requests them now even tho she is much better. I really think they helped her regain her strength! Thanks, Marilyn
Made these for my boys and they are soooooooo good!!!! Kids loved them, just like banana bread in muffin form!!!! Yummy
I still love these muffins.
^_^
making them today.
STOKED!
=D ahaha.
Pefect for a rainy day activity ! I have made some (added dark choc chips) and am packing them off with my daughter for camp tomorrow.
They were really excellent..I needed them in a hurry.
Added a streusel topping:AMAZING!
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins before baking
I just made these muffins with my 3 year old son. I let him decide what “extras” we would put in… he decided on coconut and smarties! So yummy!
AMAAAAAAAAAAAAAAAAAAAAAAAAZING!
I used to try a new banana bread/muffin recipe every time I make them, but once I tried this one it became my ONE AND ONLY! mmmmmmmmmmmmm
Thanks so much!
Great recipe–really moist and yummy! I tweaked it a bit by using only whole wheat flour and replacing the butter with canola oil. I also added 1/4 cup of skim milk to make it extra moist. The kiddos love ’em!
Very moist, and so glad you can’t taste the wheat flour but get the healthy benefits!
These muffins are absolutely delicious!!!!!!! I added some milk chocolate chips to the recipe and they were FANNNNNNNNTASTIC!!! Two very enthusiastic thumbs up!!!!!
The muffins were simply superb!!! so easy to make…. I made them this morning and packed a few for my son’s snack.. he sure will love it!! I loved it.
Made this muffins while everyone was asleep and put in chopped apples and bananas that no one would eat. Sprinkled tops with sugar, going to use them for enticement to wake up our three sons for school today. Thanks for a great recipe. Liked reating comments from others for different ideas.
This morning I made a variation of the recipe, mainly because I didn’t have all the right ingredients. They are wonderful this way, too!
2 medium-sized very ripe bananas, mashed (1/2 to 3/4 cup)
1/2 cup applesauce
1/3 cup light brown sugar
1 egg
1/3 cup butter
1 teaspoon bakng powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup wheat flour
3/4 coup bread flor
So yummy, just made some and added whole grain whole wheat flour and blueberries, mmmmm!
Hello!!! Just made these muffins this morning. They turned out great and very easy. I added chocalate chips, raisins and walnuts and sprinkled a little sugar on the top before baking.
Excellent!!!!!!!!!!!!
Wow! Loving these muffins – on to my second batch, this time have substituted some banana for strawberries and added white choc chunks! hmmmmmm! Thank you!