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.
Hi there,
I am wanting to make these muffins today, but find I do not have baking powder… can I use self raising flour instead? I do have the baking soda.
Also, I do not have white sugar, but have either castor sugar,brown sugar or raw sugar.. which of these would work best? your help would be appreciated!
Cheers
Angela
In the oven with swirl white and choc chips… I am excited based on the reviews… MMMMM
Typing and baking as I write; they smell good. I was just wondering because I am trying to eat a little healthier, how many calories does one muffin have?
These were so easy, you were right! I added chocolate chips to some & craisins & white choc chips to others…yummy!!!
Catherine, I finally tried these and they really are the absolute best!! I then made several more batches and modified until I loved them. This is my ultimate recipe.
4 mashed bananas
1/2c sugar
1 egg
1 tsp vanilla
1/3c melted butter
mix above then add
1 tsp soda
1 tsp powder
1/2tsp salt
1/2c oats
1/2c whole wheat flour
1/2c all purpose flour
1/4c shredded unsweetened coconut
1/2c chocolate chips
bake 20 min
Let me know what you think and thanks so much for sharing this recipe, I’ll never make another banana muffin recipe again!
I will do them later with the recipe and when it is my birthday
I have made these muffins a number of times and they are always amazing!!! I am gonna try and make them Gluten-free and see if they still come out as good.
I loved this recipe! I overslept and wanted something warm for breakfast, this was fast and very easy! Thank you for the recipe.
They smell so good in the oven atm! I hope when I take them out they taste amazing! I had to write this review fast because I’m gonna log out soon but just a heads up, they smell amaaazinggggg!
Moved out from my moms and left my recipe books, so i used this recipe. It is definently REALLY good, and easy to do. Only took like 5 minutes for the batter. I added 1/4 a cup more sugar though and they still have a sweetness but not as much as regular banana muffins. Next time ill be added 1/4 cup of coconut though! Great recipe, thanks.
SO, THESE ARE JUST ABOUT THE BEST MUFFINS. EVER. I CAN’T EVEN STRESS IT. soo delicious! thanks sooo much <3
I made these today and they were freaking awesome!
So easy too..I used 3 bananas and added 1/3 cup of natural unsweetened apple sauce, since the batter seemed kinda dry using just the three bananas and they came out great. SO moist and full of flavor, the best ive ever had. All the others use too much sugar which overpowers the great banana taste. the amount of sugar is just perfect in this one. Thank you!
Hi there,
I’m French and I love making American and British traditional dishes -sweet remembrance of my time spent in the US and in England. A good Brit friend of mine made your banana muffins when I was visiting her at teatime and they were so good I had to get the receipe!
I’ve just finished my second batch and all my family and friends and colleagues in Paris can’t simply just get enough of them as they are so amazingly yummy!!!
So thank you VERY much and keep the good work going!
J.
LOVE this had to blog about you! Thanks for the inspiration – YUM http://daisyandzelda.wordpress.com/2012/04/18/recipie-review-awesome-banana-muffins/
Wow! am a muffin virgin, made these today with my 4 year old son, followed recipe and turned out great, can’t wait to try other suggestions, eg. chocholate chips, shame there’s none left to share at work tomorrow, will just have to make some more… Am in England and baked them at 170C fan assisted for 20 min.
Fab result. Love the low sugar. I added raspberries and white chic chips. Delish!!
Can I substitute oil for the utter or will this affect the consistency?
Anyone tried it?
Having read all the rave reviews I’m a bit disappointed :-(. I used 4 large bananas, as suggested, and I think the muffins are a bit too moist. I made 24medium muffins, they didn’t seem properly cooked after 20 mins so had to give them an extra 10 mins and they are still more moist than I would like. However, I did make them choc chip so they taste good. If I make these I will only use 3 bananas.
got them baking in the oven now. excited. tried to share with my friends via pinterest, tho, and there doesn’t seem to be a way. Did post about this on fb. very excited.
These are fabulous!! I have made them several times….definitely do the 4 bananas. Thanks Cat!!!
The muffins came out awesome. Excited to try some more of your recipes.
I put some nuts and choc chip in……awesome !!!! even make a little bread when the muffinpans can’t take more !!! thanx for the recipe…it’s really good .
I’ve made these 3 times now. I’ll always opt for four bananas, and the full one cup of sugar to my taste. I tried half a cup once, but I’m too much of a sweet tooth.
Thanks for the great recipe!
Just made these this morning easy and quick. I made mini-muffins and regular size mufins.They are great. I made just plain and followed recipe.(Except I only had 3 bananas,but they still taste great,I will make with 4 bananas next time.I will add chips and or nuts as well just to see. :)Very good this recipe with be part of my go to recipes its a keper. Good job Cat,keep em coming.I will be back to your site.
I’ve made this recipe about 15 times. Same story here…our families favorite. Just saying Thanks for sharing. 🙂
Fabulous! Added cinnamon, pecans & topped with strawberry sugar before baking.
Made these but substututed for wholemeal self-raising flour, used 3/4 cup Stevia (a sweetener as I can’t have too much sugar), added 1 cup raspberries and 1 cup blueberries and 40g sultanas, as well as a dash of milk. Was fantastic! Thanks so much for a great recipe – this will definitely be the base for my muffins of any kind in future. Cheers, Jessenia
This recipe is wonderful! I can COOK anything…but baking is definitely NOT my thing. It is now! This recipe was easy and the muffins are delicious! Bravo!
First time I was able to bake something gluten-free that came out amazing. Substituted flour for gluten-free flour mix, added 1/4 cup apple sauce and 1/4 tsp. vanilla extract to banana mixture. Also added mini chocolate chips into batter before baking. Will make this many times over for sure! Thank you for great recipe.
These are fabulous! I doubled the recipe, added 1 1/2 C wild blueberries, a pinch of nutmeg and mace, a shake of cinnamon – terrific. Thanks for the recipe!
Love this recipe, last time I made them, I forgot the sugar, and they came out fine, so I made a cream cheese frosting to go with, and they were fabulous. This time, I used all whole wheat flour, used organic coconut oil in place of the margarine, and added blueberries too. Sooo good, will take them to the PAC meeting tmr, I think they’ll go fast.
Thank you for this awesome recipe, I hope they taste as good as they look 🙂
Great easy recipe, thanks
Used to cook a lot but now not much.
Discovered this recipe and make them all the time. Easy as to make. i use raw sugar instead of refined….. go and enjoy
By far the easiest and tastiest banana muffins I’ve ever made and I’m not a baker by any standards! I added some cinnamon to spice then up a little – delicious…..
Im 15 and absolutly love Baking and I just found this recipe and about to try it, it seems so easy! and based on all the comments I am looking forward to trying them. 🙂
These muffins were deeeeeee licious!
We’ve taken to making these and freezing them. About 30 seconds in the microwave at 50 power, and they are a perfect “I’m running late for work” breakfast.
Thanks!
Amazing! So easy very yummy!!!
easiest muffins to make!! moist, delicious, and GREAT with chocolate chips!! have fun baking :)!
I had some ripe bananas and decided to try your recipe. It was amazing! My only modifications were adding 1/2 cup of chocolate chips and substituting the melted butter with vegetable oil. My husband and I could not stop eating them after it came out of the oven. Thanks for a great and easy recipe!
Made your banana muffins for Coffee Cafe last night. There are the best I have made – not too much oil. Definitely a KEEPER !!!
this muffin is really delicious and easy to prepare in less than 30 mins. i have my muffins ready….hmmmm just the smell alone you can tell the its really awesome…thanks for sharing this wonderful recipe..
easiest recipe eva! made a quick batch after
dinner & smell so good had to try. so light
& fluffy is unbelievable!! thanx cat / I am
worst cook ever so boosted confidence they
turned out so great ! cheers from NZ
these are great, just now enjoying them with kids…thanks!
This recipe is no good for English people as we don’t measure in cup sizes. How big is the cup? Butter in a cup? Grammes and ounces please.
Just made half a batch and cooked it as a round cake in a 20 cm pan. It’s amazing!!! soft, tasty and very easy and fast to prepare.
Thanks!!
We had tons of banana’s sitting around the kitchen and i decided to do something with them instead of wasting them. This is the first time i’ve ever made banana muffins and i will never use another recipe! I don’t know if I’m going to be able to share 😉
This recipe is fantastic! I used spelt flour and evaporated cane juice sugar. My kids declared these the best banana muffins ever. 🙂