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 am 67 and I have never in my life made banana muffins from scratch. they turned out deee liii cious! ty so much for this recipe. I was wondering how many calories r in oneÉ
This is simply the best recipe! I added vanilla and cinnamon and its indeed awesome.
Excellent!!! I tried a receipe from another website and it
doesn’t compare to how good your receipe is with taste
Moist and so yummy. I added cranberry and walnuts on a few muffins and a few just with cranberry and of course
plain banana .
How long can you let the banana muffins sit out?
Oh boy! The muffins have just come out of the oven. They smell heavenly. They are golden and have risen (I hate when a muffin sinks!!) very well. Can’t wait to taste them!
Love these muffins! Super moist. Perfect. I used 3/4 cup sugar, pinch Chia seeds, little less than a 1/4 cup organic shredded coconut, and a little less than 1/4 cup finely chopped pecans. Delicious! Can even get by with 1/2 cup sugar. This recipe is a keeper.
I think we have been using this recipe for nearly five years…They rock! I take them to my work bake sales and they are ALWAYS the first to go. the kids love them especially with chocolate chips. I have made them with more bananas and had a truly moist muffin. so much flavour. i love vanilla so I seem to add some too! they are fail safe. I have made them on rainy, miserable days and bright sunny days and they always tun out fantastic!!! THANK YOU for sharing!!!!!!!!
I think we have been using this recipe for nearly five years…They rock! I take them to my work bake sales and they are ALWAYS the first to go. the kids love them especially with chocolate chips. I have made them with more bananas and had a truly moist muffin. so much flavour. i love vanilla so I seem to add some too! they are fail safe. I have made them on rainy, miserable days and bright sunny days and they always tun out fantastic!!! THANK YOU for sharing!!!!!!!!
The recipe made 12 BIG muffins, I baked them exactly 20 minutes, and they came out perfect.
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I never leave reviews, but these muffins are AMAZING! I used 5 bananas, 3/4 cup of sugar and added a cup of peanut butter chips. YUM, my son said they are so good that I should sell them to a bakery 🙂
Yum – Peanut Butter Chips! I often put P.B. on my Banana Muffin, but P.B. Chips? You’re onto something great here, Kris 😉
I just made these and I have got to tell you, they are dellllicious! There are only two of us, so I cut the recipe in half. Moist, decadent, you name it! Over the holidays I will be making these for when all the children are home. They love my baked goods and I know this will be a winner. I added blueberries too. Wonderful. Never knew I could prepare a batch of muffins in under 5 minutes. Thanks so much for sharing your recipe!
Love these muffins… Have substituted gluten free flour and they still taste great… I also like to add 1 tsp of cinnamon and a couple handfuls of spinach puréed in blender. Great breakfast or lunch treat for kids
WOW! Easiest & best ever! Perfect banana flavor (used 4) & oober moist! I had to do the crisco/water sub for butter but everything else to the T. For fun I also did some with an oatmeal crumble top (left over from apple pies) and others with a dollop of pb&j in the center (just cuz). Can’t wait to try more variations!! 5 stars all the way!
I make these muffins all the time, usually I double the recipe, using 2 cups whole wheat flour & one cup ground flax, 1/3 cup oil & 1/3 cup unsweetened applesauce, add vanilla, cinnamon & stevia instead of the sugar. They always turn out great. I also frequently swap out the fruit depending on what i have on hand. Pumpkin or apples always perfect.
Lovely recipe….I used as a base and added some applesauce, cinnamon, chocolate and chia seeds….moist and extremely tasty. Thank you!
Catherine – Thanks made these today!
Thanks 4 da recipe. Just made a batch. Smells delish. THanks again.
I would like to receive ur recipes like weekly or dayly
Fantastic recipe have made lots and never a fail. Usually add coconut to recipe and they are delicious. I am about to make the carrot variety. Thank you from all my family.
These muffins are awesome! Keep the good work up!
These are the BEST muffins. I add fresh blueberries to the mix as well. I make them at least once a week and the whole batch goes in seconds!
Ñam Ñam!
Absolutely love this recipe! It is the best one ever! I found that no matter how I stored these the tops were wet the next day. I’ve tried putting paper towel over them and crackers on the side of the plate to absorb the moistness but nothing works. I don’t like it! They are wonderful the same day. Any ideas on how to stop this? Please help!
Made these this afternoon! Thank you! Sweetness just right, in fact could do with even less sugar as I used four bananas. Lovely and moist. Finally a recipe to save and re-use!
Great recipe I’ve been using it for years today my son requested this for his birthday tonight but he wants mini reeces peanut butter cups in it
I recommend adding a handful of chopped Walnuts and a handful of Crasins. If u want, u can also use egg substitute (with 1 tablespoon of Flaxseed Powder + 3 tablespoons of warm water). Mix and let the mixture aside for 10 mins. and then use in any recipe which calls for egg if u don’t have egg at home or if u just wanna replace egg in any recipe. I like to use clarified butter(Ghee) instead of butter, if not available u can even use Canola oil. I have also made these muffins with whole wheat flour(healthier choice). I always make this recipe with few alterations and everyone loves these muffins so much…
I love this recipe super easy and super yummy! Thanks!
I LOVE THIS RECIPE. I use it all the time and they are always amazing!!! I always add chocolate chips too just to make them exciting and they always go down a treat.
These muffins are what I’ve been looking for.Easy, ingredients that I have on hand and the best tasting too. I do sometimes replace half a cup flour with coconut and throw in some chocolate chips.
I would use less bananas, 1 large banana is sufficient, 3-4 made the muffins too ‘mushy’ and didnt leave them fluffy.
I love this recipe. It’s so easy and turns out great. Thanks for sharing it.
I’m SO not a baker but I found this recipe in 2007? I think? My youngest was 5 oldest 11…I never bake and this is the recipe they have grown up up..So frikkin’easy and the only recipe besides my pizza dough that has been consistence..LOVE it!Signed Punk rock Mom who doesn’t bake 😉
I ADDED I CAN OF PINEAPPLE TIDBITS AND CHOPPED WALNUTS WITH A DASH OF CINNAMON
DELISH A DEFINATE HIT
Hi can I bake this in a loaf pan rather than muffin tins?
We love your recipe and always go to it when needing something for a gathering.
So far we have changed it up and made two other variations. Peach muffins using a large tin of peaches (with a peach slice on top) and also Pineapple and coconut.
I have also changed it to go in my thermomix, adding ingredients in at different stages etc
Wow, impressed. Easy and yummy!! I added chocolate chips, vanilla, and nuts. Next time I am trying berries. This recipe is a keeper!! I placed some in the freezer and anxious to see how that works. Thanks tons!!
I used this recipe at bake sales and they were sellouts every time! I don’t stir the bananas all the way through to have chunks of banana in it,as well as crunchy sugar on top. Overall great recipe.
I used this recipe at bake sales and they were sellouts every time! I don’t stir the bananas all the way through to have chunks of banana in it,as well as crunchy sugar on top. Overall great recipe.
I made these and they were a tad bit dry, so I added 4 bananas and it turned out to be the most delicious muffin I had ever tasted.
Made these banana muffins and they are deliscious!!
I really love these muffins.
I love this recipe. It’s very easy and cheap. Thanks for sharing it.
There are no better muffins. I have tried many recipes but this is the perfect combination of ingredients. It never fails. Very similar to the “family secret” recipe from my mom and grandmother. This is a must try muffin recipe. SO EASY TO MAKE. I put the bananas that are turning black in my freezer until I am ready with enough bananas. THANKS for this gift.
Has anyone tried making this into loaves? I’d love to know if anyone had success doing this.
These are my go-to banana muffins. Love them!
I made these today and they are delicious and – sorry to use a word I hate – moist. I used 2 bananas that I had and 2 frozen ones. Thanks for the recipe!