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.
muffins turned out REALLY WELL
note to self buy cook book now
i almost rock as hard as your muffins
SOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD U MUST MAKE them….
NOW
these muffins were very nice, not exactly the worlds best but i still enjoyed them. they were very much just like banana bread. i added some choc-chips which in my opinion made it worthwhile. 3 stars for your recipe and 4 stars for my variation with 1CUP of sugar and about a cup of choc chips. all in all they were delicious but not exactly the BEST. just positive critisizm from someone who is very experienced with food quality.
good-luck!
cheers
Really happy with how my Banana Muffins turned out…so light and fluffy, great colour & very tasty…excellent recipe…thanx!
These are amazing!
Thank you so much for the recipe, I actually baked muffin from scratch for the first time using your recipe. My kid can’t get enough and this is the first time I don’t burn the muffin.
cheers
Hi there, I’m about to start baking commercially. I have a few questions to ask-
1. how long can they keep without going bad? Any suggestions on preservatives? does the same go for the carrot muffins?
2.U didnt respond to the comments about the leathery base. Pls let me know why that happens and what I can do to prevent it.
Thanks for sharing.
Just made your banana muffins. First time making muffins and there yum cant wait to try some more recipes.
Thanks
Jasmine – I’d say they keep 1 – 3 days. Carrot, same.
I have never had the leathery base…so, not too sure what to suggest there :o)
Jasmine
Try turning down the heat and watching the time.
That’s what I’ve had to do with my oven as it gets too hot and use a oven thermometer. It’s made a difference in my results.
Also, the one product I use on EVERYTHING when I bake and I found it on line is this and NOTHING sticks.
Pan Release (www.recipezaar.com)
1/2 cup oil
1/2 cup vegetable shortening @ room temp.
1/2 cup all purpose flour
mix with electric mixer until multiplied in size & looks like marshmallow.
Can be stored in container/counter/cupboard.
Does not go bad. Personally, in warm weather, I keep it in the fridge though.
I LOVE this product.
Great Muffins – I used brown sugar instead of white – yum yum
Does anyone know how these would come out with canola oil instead of butter?
One word. GORGEOUS.
Oh my, these were delicious. I did find that they made 12 rather flat muffins, so I think perhaps I need to get smaller muffin liners or only make 8 next time. But the taste, to die for! I used demarera sugar, and sprinkled some on top, as well as adding chocolate chips. YUM!
I made these today, they were absolutely delicious, I used about 4.5 really overripe bananas and substituted white sugar for 3/4 cup of brown sugar. Thanks for the recipe I cant wait to make them again, they were a hit!! Laura, Melbourne, Australia
Lovely muffins- rose beautifully and I used muffin tin with paper cases so didnt have to grease tin. For all those of you who use easy release spray- it is easier to use an oil mister which is far cheaper imo.
Thanks for the recipe.
Jan
xx
Forgot to say – please could you add that it is plain flour and not SR to avoid doubt!
Jan
i made the made them last week and my kids really enjoyed. this is the first time in my entire life that i have succeeded in making muffins that my kids like. i loved them too and will sure make them again. thanks for this great and easy recipe. Sherbrooke, quebec
I baked these with my twin sons this morning, i used Self Raising flour and as i’m from UK we don’t use cup measurements, i used 6.5oz flour, 4.5oz sugar and 2.75oz butter….these worked out well for me and the muffins were delicious. Next time i’d only use a pinch of salt rather than the 1/2 teaspoon but that’s my personal taste. The texture is so light and fluffy, they are delicious.
haven’t tried yet, but i have a question. what do you mean by ‘mix’ ? using electric mixer? thanks
Mix – sure you could use a mixer, but I would just mix by hand with a spoon :o) Let us know how they come out!
Hey Cat!
You again are correct, I found you by google! Wow,,these are the best I have ever made!! Not sure why as the ingredients are pretty much generic…but wow, they are fabulous! I actually used 5 bananas as thats how many I had going too ripe. Then I added 2 T cinnamon, 1/2 cup toasted pecans, 1/2 cup coconut, and to top it off I added 1/2 cup crushed Heath toffee candies ( my son has a love for those!) I never said this version was for those watching calories! They are just wonderful!! I will NOT throw this recipe away!!
Thanks so much!
Diana
hello,
these muffins are awesome
hello,
does it matter if you use 1 cup or half a cup of sugar?
thank you
lily
Thank you Cat,awesome recipe.I lived 39 years in N.Y. and now I am in Brasil homesick for American food and muffins were my favorite,humhum.
these are good :] its my first time ever making banana muffins but im enjoying it so far!
Lily:
Personally, I use about 1/8 cup splenda, I was using 1/4 cup because bananas are naturally sweet and have not had a problem with them.
Delicious! Thanks for Banana muffins Recipe. Fruits are very good for health.I will try it as soon as possible. I have written a similar recipe recently. Thanks Once again.
I’ve added some peanut butter and have used wholegrain flour….still in the oven but smell awesome! excited to try them…… 🙂
ok
thankyou
i made the banana muffins the other day and they were delicious.
i also put 1 1/2 cups of walnuts and that made it even better.
lily
I like putting peanut butter on them once cooled! YUM!!!
This is the easiest banana muffin recipe and the best tasting muffins ever!
Hi there!
I LOVE your banana muffin recipe, ive been making for more than a yr. But i have a situation. I was studying in Ukraine then and well, they use to sell those long nice bananas from ecuador but since ive been back home in Malaysia, well, bananas are just much smaller in size. So could you please give me an estimate on how much the bananas would be in grammes for this recipe : ) Only the bananas. Please do help me out… Thanks!
hello,
what kind of banana’s?
i found that if you use brown bananas they taste way better.
lily
I tried the banana muffins…I cut everything in half as i only wanted 6 muffins. I must say….perfectly delicious!! I did add a sugar/cinnamon crumb topping to mine. I will be checking out more of your recipes TY Cat 🙂
I added half-teaspoons of cinnamon and nutmeg and also some chopped-up dates.
My wife has always been the muffin baker so this is the first time I’ve tried it. I’m working abroad (the dates will suggest where) and had three very, very ripe bananas and nobody on hand to save them.
The muffins came out perfectly – exactly the right quantities too. 12 delicious muffins.
Awesome indeed.
Chris
mmmmmmm delicious
Awesome muffins indeed!! I never have luck with stuff like muffins & cakes but this worked perfectly. I wont be embarrassed serving these at coffee this arvo with my mates 🙂 ta
wow this recipe is amazing, so moist….lovin it 🙂
I made these today and they turned out so perfect!
They were very easy to make and they tasted very delicious!
Thank you so much for the recipe.
hello from germany!
hey Cat, for the second time i did the best banana muffins ever and this time it was even better, because i actually look for the right conversions. last time i had put 300 grams of flour, when the right ammount is 192!
this time, i used the right amount and a hanful of choped almonds. great!
cheers!
i use an electric mixer due to lazyness and they come out superb 🙂
Just made this… and they are REDICULOUSLY GOOD! YUM!
Hi I made these muffins and added some frozen berries, they were amazing!! they didnt last long in the house. thanks for sharing the recipe!
Brilliant recipe! I make them with 1/2 cup of sugar and sprinkle oats and brown sugar on top before baking. I also use good quality oil instead of butter (quicker!)
Hallo!
thanks for sharing your banana muffin recipe,i made them for my son’s b-day celeb in pre-school,teachers said,they were super delicious!