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 made these muffins the other day and just made another batch. Hubby said they’re the best he’s ever eaten! Thanks!
Yep – pretty darn delicious!
LOVE. LOVE. LOVE.
I adapted the recipe for gluten free flour/xantham gum and it was marvelous! Thank you! I can’t wait to make these again!
This is the ??? time I’ve made these. This time, I put in slivered almonds and the oatmeal. They’re in the oven now.
I use about 1/8 cup of splenda. The bananas are naturally sweet so I find it’s more than adqueate.
The muffins were divine – I do quite a lot of baking as it’s a real passion of mine. I also added a touch of vanilla essence and a handful of chopped pecan nuts – yum! Thanks for sharing your recipe with us.
This banana muffins is fantastic! More power to you!! I love it,thanks very much for sharing this recipe.
You were absolutely right. These are fantastic muffins (I think it’s the number of bananas that makes it so yummy and moist). I added a few butterscotch chips and about a quarter cup of chopped walnuts. Triple Yum!
P.S. I made them yesterday afternoon and there are only 3 left!
Came across your site after googling banana muffin recipes. Boy am I happy I tried yours! It is now my go-to recipe for banana muffins! Made them today after finally using 4 very ripe bananas. I subbed brown sugar for granulated and used 1c whole wheat flour and 1.5c of white flour. They were so moist and fluffy! Tried, tested and true!
I haven’t baked in 6 years,I tried a poppyseed muffin recipe and it came out a bit hard and uncork in some….These came out plump and moist and ohhh soo good!I now have more confidence in baking again!!thanks Cat!
From ur Crazy Cat
Cathy
I love your muffin recipe.. I am makeing it right now. Very easy steps.
These are really super fantastic muffins. However I want to know the 4 large bananas is equal to how many cups? Thank you so much
I love this recipe i changed whit to brown sugar, put in half flour and half oat meal. but still great…
Yum yum yum !! These are fantastic muffins, add in 2 little handfulls of chocolate chips and all the better <3 love these !
I found this recipie last night and today I am back to print it out. This will definately become one of my permenant go to recepies. Easy and uses ingredients you have on hand. Great for kids lunches
Thanks
These are so perfect, I have made several batches but tonight experimented a bit – instead of 4 bananas used 3, and added a cup of frozen raspberries and a teaspoon of coconut essence. Delish!
The best muffins I have ever tasted, I made them 4 times in a week. People would come over and instead of having one would have 2. Everyone loves them. Did I mention how easy they were.
great recipe! however my kids love sweet so I did use the one cup of sugar:) I used 5 bananas’s I peel them and let them sit out for a few hours to sweeten them up, I graded fresh nutmeg in a little cinnimon an a cap of pure vanilla
I doubled this twice and every pan was moist! even the tiny ones I make for my 1 1/2 year old grand son!
thanks
cheryl
these are great and fluffy i made them this morning even substituting 1/3 of the flour for whole wheat, i cut the sugar further and put in a few chocolate chips!
making these at the moment, they look good! love how you halved the amount of sugar needed! i dont like my muffins too sweet either.
Just made these for the first time. Excellent muffins and they don’t need more than half a cup of sugar!
LOVIN HE MUFFINS 😀
delicious…
<3 <3 <3
delicious and im loving he muffins
awsome…
I have tried at least 3 or 4 different bananna muffin recipies and none of them have been this good! I’m now interested in more of your recipies! Thanks Cat!
Hi Cat
This recipe is fantastic – thank you!! I’ve never seen so many muffins being devoured in such a short time. I threw in some sugar cinnamon and a bit of vanilla too. I have told a few people about your website. My mother in law said “oh, that’s too many bananas, I only ever use 2”. I will prove her wrong! Merry Christmas!
I came across your site while researching for a recipe for banana muffins that was easy to make. The only change I made to your recipe was to add a teaspoon of vanilla extract and the only mistake I made was overfilling the muffin pan which meant a longer cooking time. They’ve turned out great (albeit floppy :D). Will definitely be making these again. Thank you for sharing!
I have a question–I’m about to make these and I only have salted butter… will I still have to add 1/2 tsp of salt if I use salted butter?
As per my comment above–just made these awesome muffins with salted butter and used half the salt that the recipe called for (I used 1/4 tsp) and they turned out just fine! I used 4 bananas and added some chocolate chips for extra yummy. They were delicious!
Absolutely fantastic recipe….so moist, so so good. I added 1 cup of flour and 1/2 cup of whole wheat flour and even added some brown sugar….they r superdelicious….thank u:-)
My family and I agree – this is a GREAT recipe. In fact, your whole blog looks great – can’t wait to try the eggnog cookies and cranberry muffins in the next few weeks.
I love love love this recipe…and you know, being around xmas, i put in 1/2 teaspoon of both cinnimon and nutmeg, and they are soooo yummy!
Absolutely amazing recipe made 6 batches tonight great for giving for the holidays thanks for sharing
LOVE this! Cut sugar even further to just over 1/4 cup and added some dark chocolate chips. They don’t last more than 2 days here!
😀 See lots of good and positive comments! in the oven now can’t wait to try, my brother and me made them and was pretty fun, Good Luck everyone!
Just made these… KIDS LOVED!! SOO quick & easy!! Super moist!! YUM!
These muffins were so easy to make even a clutzy person like me who is amazingly good at stuffing up even the simplest of recipes got awesome results! And even better, they’re dairy free so perfect for my fiancee who is full of allergies. I’m now hooked on this site! Can’t wait to try more of the recipes!
Dear Cat,
Loved these muffins, so easy, so quick, so yummy. Thanks a million!I put in some walnuts and a handful of sunflower seeds.
Definateky will make them again.
Cheers, Cathi
Thanks for the recipe! If anyone is interested in spicing it up, add: 1 tsp cinnamon, 1/8 tsp. cardamon, 1/8 tsp mace, and 1 tsp vanilla.
I agree with most everyone else–great and easy! We loved these muffins, and I loved the way the were so quick and easy to make! My 2 year old enjoyed helping! Thanks for the post!
if you add a teaspoon of vanilla and a teaspoon of cinammon it tastes delicous. also, when you add the dry mixture and wet mixture together mix it up till it gets pretty hard to whisk, then add a half cup of milk (a litte more or less) and it will seem you added to much but just whisk it and it will be perfect!
Kia ora 🙂 This is an AWESOME recipe, just as it says!! I use it all the time (since 2009) and it’s never let me down, even when I alter it a bit, dependant on what I have in the cupboard 😉 I thought it was was overdue that I leave a “BIG THANK YOU” for sharing this gorgeous recipe with us all!!! Nga Mihi!!!
these were easy to make and yummy!
This recipe is so good, that once I put take them out of the oven I run for my life to avoid the stampede from hungry family members. I added half a cup of sultanas but this made them so good it was just too dangerous!
Thank you for this recipe. I am a superstar at work. These came out awesome. I added dark chocolate chips. The last time I just made them I didn’t even get to taste one.
Made the muffins tonight to use up the bananas; the kids loved them. I substituted Splenda for the sugar, because my daughters are diabetic, but used 3/4 cup. And I added cinnamon, maybe a 1/2 teaspoon. I don’t normally like banana bread or muffins, but these were really good.
These were so simple and a perfect recipe to use up over the hill bananas. Used 4 as recommended and they were extremely moist as promised. Easy and totally delicious. I also added chocolate chips to some for my 6 year old who was easily convinced they were chocolate chip muffins!
Just made these for my 10 month old daughter to have as a snack. Since I don’t want her to have added sugars or sodium, I simply omitted the sugar and salt and used 1/4 cup of silken tofu instead of the egg. I also threw in a handful of blueberries to add more flavor and natural sweetness. They baked beautifully and taste amazing! Thanks for the recipe.
Really nice, though the measurements were confusing, lovely golden colour on top!
So easy to make and DELISH!!!! Going to make another batch tonight for work collegues and try the carrot cake on the weekend!