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.
Xo Gluten free flour blend made this wheat free and yummy ! Added some vanilla and pecans…
The first time I tried these, I got halfway through mixing ingredients when I realized I didn’t have enough bananas. I dug through my fridge and found one lonely apricot at the peak of ripeness. WOW! My family went gaga for those banana-apricot muffins! I would like to say all my friends loved them, too, but they were so good we ate them all up. I have since tried them again with canned apricots (as I couldn’t find fresh in the store). They are still great, but I did prefer the fresh fruit.
If you want to try it, I used the original recipe replacing 3-4 bananas with 2 bananas and 1 largish apricot (or 1/2 can apricots).
First time I’ve made them and they are fantastic!
Started making them at 5.25am, had them in the oven by 5.35, even with half closed eyes…
So moist and bananary.
Thank you Catherine!!! This one is a keeper.
Making them now smell so good if I want to make mini ones how long do they bake for? Thank you for this recipe
I’ve been looking for a good and easy Banana muffins recipe and this is it!!! Simple, easy, quick and delicious 🙂 (I added choc chips to some of them and taste great too)
These were amazing! I added a teaspoon of cinnamon to the bananas when I mashed them and iced them with lemon icing. So delicious!
Great recipe so easy tasted fantastic
My husband LOVES banana bread/muffins so much that when I asked him to buy bananas for me to eat he purposely bought so many that I couldn’t possibly eat them all and I would have to make something with them lol. I lost my recipe so I searched google and came across this one, I followed it exactly as you wrote it this time. I wanted to taste it at every step. The batter tasted good and they smelt so delicious while cooling I couldn’t wait any longer so I ate one warm. Oh my goodness it was amazing I was surprised that such a simple recipe made these terrific muffins. I will keep this as my go to banana muffin recipe for sure but I also think it’s a great base to try and experiment with. Thank you so much!
Fabulous. The best by far recipe for banana muffins my family and I have ever tried:)Thanks for sharing!!!
Getting ready for back to school…bake, freeze, bake, freeze.
I have everything but the baking soda, im not a baker lol will the muffins still come out without it?! Thanks
Hi! Made this banana muffin at least 3 or 4 time. They are easy to make and taste great!!
I tryed this banana muffin it was so good and so easy
I used 4 bananas and i made 12 muffins, taste good, don’t rise much.So i made another batch, fill only 9 muffins cup, gives a good height and looks like bought ones and also put 1/3 of a cup of sugar instead of 1 cup.Easy to make.
I love how simple this recipe is. I’m not much of a baker and I had it all together and in the oven in just a few minutes 🙂 I threw a bit of peanut butter in with them as my husband loves anything with peanut butter. They are in the oven now and smell sooo good. Thanx for the recipe 🙂
These are delicious. You’re right, so easy, but the best ever. I just made two batches…the first one I added mini chocolate chips. I think it was between 1/2 cup to 3/4 cup. Yummy. The second batch, I peeled, cored, grated a large golden delicious apple and they are wonderful too. Can’t wait to try more things. Thanks.
Needed a fast, easy recipe for a birthday celebration at my daughter’s school. I used mini-muffin tins, and baked them for 15 minutes. These were a breeze to make, cooked perfectly, they taste absolutely amazing! Thankfully, I made enough to have extras for home. The muffins are moist & flavorful. Looking forward to trying them with cinnamon and chocolate chips.
I have tried other recipes before but yours is BY FAR the best one out there. They always come out so moist and I receive tons of compliments on them. I add chocolate chips and walnuts to mine and they are sooooooo good!! Thank you!!
so easy and fast. i added walnuts and chocolate chips. Amazing!! thanx
I LOVE this recipe. Easy, simple, & delicious.
I used brown sugar instead of white sugar and they came out delicious and moist. Also, I made two batches and neither seemed to rise very much so expect them a little on the smaller side.
Thank you SO MUCH for this wonderful recipe! They were so good I had to share them and all the neighbours loved them too! They helped me make some new friends!
Whenever I make banana bread I add a little extra vanilla so I did the same for these muffins and it worked well. 🙂 Thank you, thank you, thank you!!!
These are amazing!!! Easy and are gone by the next day!
was tired of throwing away bananas and my kids wanted some muffins.I found this recipe.How simple and good were these.I used a scant over 1/2 cup sugar plenty sweet.Plus to about 4 of them I added some peanut butter baking chips,which gave them a taste of a peanut butter and banana sandwich.They loved the muffins
I’ve used other recipes, but this one is a WINNER! I made 3 dozen and thank goodness I held some back for home. The rest was for the job. Nothing but positive feedback (awesome, outrageous, outstanding, excellent, great- it goes on and on) I used pastry flour, trader joe’s cane sugar (3/4 cup per batch- 1/2 cup not enough, 1 cup too much for me), 4 really spotty bananas per batch, and a teaspoon of dominican vanilla per batch. didn’t put nuts in the batter (some are allergic), so I topped half with chopped walnuts and left the others plain. EXCELLENT recipe- thank you again for sharing!!!
I was a bit skeptical when I saw how extremely simple this recipe was but trust me, it’s true how simple and great this recipe is. The only difference I made was I used brown sugar instead. The muffins were awesome,just like the title says. Thanks….Catherine.
I’ve made these several times and love them. I substitute unsweetened applesauce for the butter and put sliced almonds in them. With the applesauce, it takes a little longer to cook them, so the last time I made 18 instead of 12 (they’re smaller) and they cooked closer to 20 minutes.
I’ve made these several times, and love them. I now substitute unsweetened applesauce for the butter and put sliced almonds in them. They take longer to cook using the applesauce, so last time I made 18 instead of 12. They were smaller, but cooked faster.
GREAT recipe as the consistency was perfect & used whole wheat flour as that is all I had on hand. I baked them on the outside BBQ grill as my oven was on the blink & they could not have turned out better!
These are so simple – exactly what I needed for my overripe bananas. Thanks a bunch.
I havn’t even made them yet and my mouth is watering from all these reviews!!!!!!!!!! But……. I am sure that I won’t b disappointed.
Wish me luck everyone!!!!!!!
I love this recipe. I have tried it many times and everyone loved them. I would like to make banana bread with this recipe. How long would I need to cook it for?
I have done it as a bread before…I *think* it was upwards of 45 minutes…keep a good eye on it! 🙂
Omg thank you! I had a science project on taste buds and i wanted to use muffins.
Well let me tell you if you substitute different fruits insteAd of bananas it still taste good
I made strawberry, banana, peach, apple and blueberry muffins.
My test subjects loved them!
Don’t worry I gave your website credit and everything. My teacher said she will be on your website everyday.
and again THANK YOU!! 😀
I just made these as mini muffins for my kids for breakfast. My house smells divine and they taste great! They’re almost too sweet, I had three super ripe bananas and the 1/2 cup sugar can definitely be reduced to 1/3 if not less. The minis baked for 14 minutes.
Waoh! am just from the kitchen to make the banana muffins. so delicious. thanks so much for the recipe.
awesome!
I just made the Awesome Banana Muffins and they are the best muffin I have ever made. So happy to have found this recipe so I can share them with my running friends.Thank you
made bread instead was reslly good but next time will try muffins it gst s little to dark on the outside…But with a little butter yum yum
Amazing! Such simple ingredients and absolutely delicious. This will become a staple recipe for all of my over ripe bananas! Thanks for sharing.
I tried this and they are amazing! I used 1/3 cup of brown sugar and they’re njust right! Thanks 🙂
Mine are in the oven…. I am waiting for them…. :o)
I am so glad having found Your recipe! Have been trying for muffin for years, but none was really good. This banana muffin was so soft and tasty!! My child, husban and the guests all loved them. Me too 🙂 making it again today!
Just made them! Delicious and moist. Puffed up to a nice size. Recipe made 12 exactly. Topped with a cinnamon/brown sugar crumble before baking. Yummy! Will definitely make again. (and again!)
Cat, I have been using this recipe for so long now I sometimes forget it’s yours! I have received countless compliments and have used it for hundreds of brunches, breakfasts and gifts. It is downright DELICIOUS. I feel guilty that all these years I haven’t thanked you for such a great recipe. So here goes. THANK YOU. I just started a blog and have featured this recipe at http://www.akingsbreakfast.com/2012/11/05/the-best-muffins-ever-banana-chocolate-muffins/
Thanks again, I appreciate all you do.
These Muffins were great!! should have made a double batch. next time i will use some whole wheat flower as well, and add some crushed pecans and dates. thank you for the recipe