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 was pressed for time and looking for a quick recipe so I could use some over-ripe bananas, I found this one and thought “it’s pretty basic, but muffins are muffins.” Honestly, because it’s so basic, I wasn’t expecting much. I’m a pretty experienced baker/cook, and I have made many banana muffins/breads over the years. The result? Perfect banana muffins. Perfect sweetness, perfect texture, perfect moisture. There is something to be said for a very basic, but very excellent recipe. No exotic or different flavors, just perfection. I also followed Heather’s suggestion and started the oven at 375 degrees, and turned down to 350 when the batter went in to the oven. I added mini chocolate chips to the recipe and made several mini-muffins to freeze for school snacks for my kiddos. Thank you for posting this very excellent recipe, and my kids thank you as well!!
We only had two eggs left in the house…no bread, yogurt,oatmeal or cereal…so this was the perfect solution for our breakfast this morning…they are so simple, fast and delicious…my girls and I used half whole wheat and half all-purpose flour with a heaping tbsp of milled flaxseed and 1/3 cup of chocolate chips and they were moist yummy. Thanks soooo much for helping me make something out of nothing this morning:)
I have saved this receipe on Favorites and have used a number of times. I always use Splenda, chocolet and butterscotch chips (not as good without both, so I am told) AND chopped pecans. I also add in oat bran and use wholewheat flour. Everyone who has taste these say they are the best they have ever had! When I tell them that they are made without sugar (except the chips) wholewheat and oat bran, they don’t believe me!! Sinfully delicious… 🙂
These muffins are great, added 1/2 cup raisons, and one thinly sliced apple> fantastic muffins!
Made these last night added some chocolate chips and spread some caramel spread on top and they were delicious!! My kids LOVED them
Awesome!
Made a second batch and threw in some fresh strawberries, delish!
Hi I just used your recipe for the banana muffins, and I had consumed a liberal amount of alcohol by the time I started cooking the muffins. They turned out beautifully. I will try out some of your other suggestions and let you know it all turned out.
Thanks again, I have added that recipe to my recipe collection’
Maria
Great recipe. I used them last Christmas for my daughter’s teachers. did a bunch of different muffins instead of cookies and they were loved.
These are the best and easiest that we have ever made! Thank you so much for sharing this with us we will put this recipe in our family favorite recipe book !
Very nice thank you! I didn’t have plain flour so used SRF.. made some mini muffins and normal sized.. both great but liked the minis. XX
I made these with my two children. It was fun for the three of us, plus we ended up making a great tasting muffin. Thanks for the great recipe.
I made these last night and added chocolate chips. They were fantastic. I had doubled the recipe and they are already gone. My kids have already asked me to make more. I brought them in to my co-workers and they loved them as well. This recipe is definately a keeper and I highly recommend it to anyone. I used an egg substitute in place of the egg and it worked out great. I plan on buying bananas this week just so I can make these wonderful muffins again.
Made the banana muffins, added chopped walnuts. They are delicious, but don’t look very pretty! The tops of my muffins are sunken in. Any advice?
These are very good muffins. I did make a few slight variations. I used 1/4 c. brown sugar and 1/4 c. white sugar, used coconut oil instead of butter, and added some vanilla. Made 2 batches for my daughter’s school.
Nothing short of perfect!!!
I added raisins since no walnuts…. Was lovely
Molly ( 3 ) and I make these any weekend morning that we have left over bananas so Mommy has a nice treat to wake up to. Such a simple recipe that turns out great every time has been a perfect way to introduce her to cooking. Thanks!
My husband said this was the best banana muffin he had ever had! They are great!! I used 5 very ripe bananas. I will definitely be making this again!!
OMG…i made this recipe last night , i used whole wheat flour, splenda, 4 bananas and added a couple chocolate chips (didn’t want it too healthy lolll) they were amazing and didn’t taste healthy at all…lolll…i am planning on trying them with different things such as blueberry or crannberry the next time… thanks again for a great recipe
This recipe seemed too easy to be so good but I figured 1000+ people can’t be wrong so I thought I’d give it a try. I am SO glad I did!! The muffins are absolutely delicious! They’re really simple to make and they really are as great as all the reviews say. Hubby and I both loved them so much I made them two weekends in a row. It will definitely be a staple in my recipe book now. Thanks!!
Omg! These are fantastic ! Great job ! <3
With love~
Brooke ;D <3
Amazing! These are just fabulous!
Thanks for sharing ! <3
With love~
Brooke! <3
I made these for my boyfriend (who loves banana bread) and he LOVED them! I added a bit of oatmeal for some extra texture and they turned out great.
wow, best banana muffin I have ever made!! I made one batch and had to make 2 more the next day!!! Already been passing out the recipe to a bunch of people.
excellent recipe! not too sweet, which I liked. I didnt have any chocolate chips so I used cocoa powder instead and added some walnuts. AMAZING!
I tried books, muffin books, tips, tricks… and did not work. I don´t know how I found this WONDERFUL recipe and I´m so happy because the muffins are DELICIOUS! thanks for sharing
i love this recipe this is my 2nd time and there a big hit in my 7th grade class room i love your website can’t wait for your next recipe
love,
julia
This is a great recipe! So easy and so good.
thank for this recipe! i ve made 30 amazing muffins by double-ing the ingridients. my classmates were very pleased:) i also aded cacao powder and chocochips, it was very tasty.
it was very tasty but the baking powder and baking soda dont match together , u shud choose one of them. because they can cause stomachache and other probs with stomach
Thank you for this recipe! While living in a developing country I’ve been having a hard time satisfying my love of baking as many ingredients we take for granted are not available, so I can really appreciate this recipe for its simplicity. My neighbors LOVED them, it was their first muffin experience and the thought of bananas flavoring a cake blew their minds! Thanks again!
My previous attempt at Banana muffins from a different recipe was a Disaster!! I was a bit hesitant to make some again. I tried out this recipe last nigt and they were Brilliant!!! Yummy moist and light 🙂 I also soaked some raisins in rum and added them to the batter before baking! Fantastic!! Even my fussy 2 yr old had some!
i am still in a state of shock!!! i have tried so many different recipees and this has turned out quite beautifullYYY ! i dont normally leave comments but i thought this was very much worthy of a great one to say thanks for a super duper recipee!!!! Roll on the overripe bananas!!!!!
Thank you for this super easy and very delicious recipe….I added chocolate chips and my kids loved it so much:-)
soo yumm and very quick and easy recipe it’s great
Erica
I have your recipe baking in the oven right now. It will be done in 20 min. Thank you very much for it. I find baking with a chicken period, ( eggs ) to be gross , so I replaced it with Egg Replacer and flaxseeds to give it even more nutrition. I also added some organic apples I found in an abandoned orchard since you said another banana makes it more moist, but I only had three. I like that these muffins are not to sweet. I jope to eventually phase out any sugar and use things more like dates or other food like sweetners.
I have your recipe baking in the oven right now. It will be done in 20 min. Thank you very much for it. I find baking with a chicken period, ( eggs ) to be gross , so I replaced it with Egg Replacer and flaxseeds to give it even more nutrition. I also added some organic apples I found in an abandoned orchard since you said another banana makes it more moist, but I only had three. I like that these muffins are not to sweet. I jope to eventually phase out any sugar and use things more like dates or other food like sweetners. I forgot the baking soda, but I think there is some in the Egg Replacer
please can u tell me which flour to use for this recipe (for banana muffins) and how many ounces is 1cup
I made these muffins and was very surprised to see how good they turned out. They were amazing, nice and fluffy with a good flavor. The only thing I did different was to add a little vanilla. It is an easy recipe and I will surely make them again.
Ummmm…delicious!!!! Added some chocolate chips, and they are amazing! So moist and tasty! 🙂
only thing i wud change is using butter or shortening instead of margerine but other then that relly good recipe
I love banana muffins and have tried plenty of recipes but have been disappointed until now. These are perfect. I added a little bit of cinnamon and kept everything else the same and they don’t last long in my house. Thank you for sharing!
I make these muffins on a regular basis. This is a great recipe! You can’t mess it up even if you tried.
I wanna try the awesome banana muffin but since we don’t have big oven and we only have microwave and small oven toaster. Is it possible to use either the two as an alternative for oven?
Delicious! Thanks so much for the recipe. I’ll be looking for your book
Yes Monique – a toaster oven will work! You might need the little muffin tins though 🙂
Hi Thank you so much for this recipe… Everyone who has tasted my banana muffins loves it.. However I have a question. How long can it last if i dont refrigerate it? Thank you so much.. I would really appreciate a reply
I have been making these for a while, and they are loved by all. I use at least half whole wheat flour, and usually sub Splenda for at least some of the sugar. I use 4 bananas and reduce the butter to 1/4 cup. I once forgot the butter altogether and they were still good! I add a shot of milk or dollop of vanilla yogurt to make up for the missing liquid from reducing the butter.
Good with chopped pecans, but even better with chocolate chips!
Can’t wait to try the butterscotch chips someone suggested.
Hi Cathy,
Just to request you …can I have a response to the two messages I sent you..wondering why I have no response…please answer my queries…would like to keep trying your muffins…the basic muffin mix is really a useful thing…thanks a ton for this:0
Cheers!
Pamela