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.
ohh this is a wonderful recipe!! i always use this one as a basic yet flavourful muffin and add all kinds of things.. :’)
Amazing and simple recipe. I used 3 banana’s and 1/2 c honey and 1/2 granulated sugar. Honey gave it such a nice texture. I used rounded measures for baking powder and soda, just to take into account the heaviness of the honey, and they turned out just perfect !
brilliant recipe…so easy and the muffins are gorgeous!! I served with a lemon butter icing yum!
Great , i had 4 bananas that needed using , so very handy indeed .
Can some one tel me if you need self raising or plain flour?
I love these muffins and make them every other week. I changed the sugar up for brown sugar, keeping the same quantity, and I replaced the butter with olive oil – they turn out very moist and fluffy!
Regular – or use self rising and omit the baking soda and powder.
Wow Thanks for this great recipe.this one is for keeps.I have never really tried baking but after this i feel,like i cannot stop.My daughter will not carry anything else but banana muffins in her lunch box.
these muffins are absolutely amazing! I was browsing the web for a recipe, and came across this one. I have never tasted better banana muffins in my life. I fed them to my family and they loved them. Mmm thank you so much.
Yum yum! It’s fantastic. I’m always scared of muffins because they are too dry and some recipes contain a lot of sugar, but these muffins are moist and not so weet. You’re right, the amount of sugar is just enough. Thanh you very much for a wonderful recipe!
These are just great and have become a staple in our house, thanks a lot! I slightly changed the recipe to make them completely guilt-free: Whole-wheat flour (have to reduce the quantity to 1 cup because of its texture), no sugar and no butter.
They still turn out absolutely fabulous and we can’t even notice the lack of sugar.
– Mugdha
Made these this morning for the last day of school. Gave them to the office staff and Lunch Monitors and they loved them!! I added some chocolate chips, too. Thanks!
Interesting comments….I refer to the comment by Mugdha ..what did you use instead of butter and sugar…I would love to have your reciwpe so that I can try it out.
I made savoury muffins with mushroom, capsicum, a little bit of grated cheese and black pepper powder….yummy, but calorie wise may not be what we want since i used butter and cheese…anyways everybody loved them….the banana muffins came out perfectly, and now I keep experimenting with other things…thought if I used some sun dried tomatoes the next time they may be a little more moist and perhaps some left over cocktail sausages!!! Thanks Cat…and all the best with your new ventures to add fun to the culinary world!!
These muffins taste great – one problem I had 2 times) – muffins rise but when I take them out of the oven they sink down. Any suggestions as to why?
These are, without a doubt, the best banana muffins I have ever made or had! They’re great right out of the oven and they freeze really nicely too. I don’t really see myself ever going to another recipe because these are perfect and unbelievably easy!
This recipe is fool-proof alright. and you don’t need a hand mixer to do it. i added cashew nuts for texture. tastes great! my husband loved it. he had 4 pcs in a row. =)thank you so much for sharing this recipe!
Delicious!!!! I added some oats too and cinnmn and vanilla extract. Soooo good!!! Also four flour mix instead of white. Yumm! Thank you sooo much!
Just wanted you to know that I made your recipe and made a few adjustments. I replaced agave for sugar, and a combination of oat and spelt flour for white flour and for oil, I used coconut. I sprinkled the nutmeg in with the wet ingredients instead of the dry parts. The best part is I put a dollop of fruit juice sweetened strawberry Polander jam in the middle. I was pleasantly surprised as they are exceptionally good. Thanks for the recipe!
The most amazing muffin recipe in the world .
i love your recipe i always make these muffins when im hungry or need a snack they are the most delicious muffins. 🙂 <3
Just put them in the oven! I followed the recipe.. I prefer to experiment after trying the original. If all goes well these will be packed up and sent off with my dad when I see him off in an hour! Hope they’ll let him take them on a plane. 😀
yum
I’m based in the UK and was looking for a banana muffin recipe online. I tried several before I found yours – BBC Food, Nigella Lawson (UK tv cook) – and neither of them was anywhere near as good as this one – thanks :o)
Fabulous every time….Iv just made 48 for my godsons christening; Actually exchanged butter for oil as in the carrot cake recipy and turned out even better!
I was a little skeptical, but these are honestly, and i quote “thee best banana muffins i have ever had”
love, my husband, coworkers & i
🙂
These were easy to make and delicious. My family loved them! It says they freeze nicely but trust me, they won’t make it that long without being eaten.
♥ I baked these fantastically awesome Banana Muffins today and admit I added choco chips for my sweet tooth! LOL Tweeted to mention you on Twitter too. I accept PRomo book samples if you wish? I can tweet you ever so sweet!! Believe it…I’m a unique ambassador with sweet references too ☺ Good bye I gotta FLY~
Thank you soooooo much!!!! I found the most amazing and delicious recipe ever!!!! I cant stop eating themm!!! ♥♥
Im going to try it again soooon!!!!!!!!!!
Thanx for this wonderful recipe. The muffins came out really well. Will defenitely try out the carrot cake 🙂
Beautiful results! Tried it for the first time last night and got rave reviews from everyone that had a bite. Going to try again with choc chips and walnuts! Thanks Cat!
ps – Used only 3 bananas not 4, and they were still super moist!
I used some gluten free flour instead and they turned out great 🙂
Delicious!!!! I made these to freeze and pull out during the week for the kids – must say not many left for the freezer after the 2 year old and husband found them! I made mini muffins and cooked them just slighter less time.
Fantastic muffins…..I added a 1/4 tsp each of cinnamon and nutmeg like I do for my banana bread
I was looking for an alternative to banana bread today and stumbled upon your recipe. I loved the fact that it required ingredients I always have on hand! I copied the recipe into my BlackBerry so that I can share it with everyone! It was great! The muffins were fluffy and so light! These were better then my favourite banana bread recipe!
I love the idea of sugar free and whole wheat flour. I will be trying that next time!
Thanks for the great recipe!
could i do this with out an egg ???
I love this recipe. This is my second time making it. It’s super moist and yummyy!!
Oh my god! these are so freakishly good! If everything I baked turned out this good I would gain a lot of weight. I can’t stop eating these. I added choc. chips and instead of sugar used stevia, the kind that is puffed up with some kind of medium to be able to use 1 to 1 in place of sugar. i used spelt flour and canola oil instead of butter. I also added vanilla and cinnimon. These are DELICIOUS! Thank you!
First time making these muffins and they are fabulous!!!!
First time making these muffins and they are fabulous!!!!
Used chocolate chips mmmmmm
Best muffins Ive ever made, not much of a cook because everything I make seems to fail, but these are sooo simple. Thanks!!
Terrific muffins! I had two really big bananas that were partially brown. Mashed up, they yielded roughly 1 1/2 c, which seemed like just the right amount. To get maximum oven spring, I heated the oven to 375, put the muffins in, and immediately turned down to 350. Otherwise I didn’t change a thing. These are really fantastic and so easy to make.
I bake these muffins ALL the time. I use your applesauce recipe as well. For the Banana Muffins I sometimes toss in some chocolate chips as a treat. My boys go through these like I don’t feed them (I really do)!
Thanks for such a great recipe.
I make muffins weekly for my husbands breakfast. He drinks a shake and and grabs a muffin I constantly try something new. I love these easy muffins. I added some leftover mango and 1/4 cup fat free sour cream. They are moist and yummy thanks.
went to the cupboard and there were no choc chips! what to do? raided the sons breakfast cereal tin and put in some Cocoa Pops….yummo!
You are a god send thank you sooo much. Just fab my dear.
Thanks for this amazing recipe. They taste great! I’ll try to be strong and leave some for tomorrow to check “the day after” taste.
Want a hint to reduce fat?
I’ve filled the 1/3 cup with melted butter only to its half and poured nature yogurth (3.5 fat) to fill it up to the border.
Greetings from Switzerland 🙂