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 love this recipe. I needed a way to use alot of bananas that were about to spoil and this recipe makes real banana muffins. Here is a twist that makes them sing. I put in a teaspoon of lemon or lime zest and the juice of it in the mash. The acidity keeps the banana from turning black in the muffin.
These are the tastiest muffins. My kids like them so much that as soon as the bananas turn a little black they beg me to let them help make muffins. Then as soon as they cool from the oven…they just cant stop eating them! Thanks
Wow these are good. I do like to bake and have a tried and true banana bread recipe, but this ones blows it away. Outstanding. I ended up using 5 small organic bananas. 11 muffins were gone in 2 hours. My kids were sneaking them when I wasn’t looking. That 12th muffin….I hid it for me in the freezer.
Hey Cat,
I came on the internet yester looking for a banana muffin recipe. This was the first website that I clicked on..I thought it was quite simple since I had everything on hand.. The only thing, I added a dash of cinnamon and nutmeg.. to your recipe.. wow!! my muffin’s came out perfect.. I can’t even believe it.. I am not great at baking unless the stuff came ready-mix in a box.. I am encouraged to bake more since the banana muffin. from my family to yours.. thank you and happy baking.
This is the third or fourth time I will be making this great, easy recipe. LOVE IT! Definitely with the chopped nuts and chocolate… love all the other suggestions, and will try at some point as well. What a great way to use up those overripe bananas that happen every so often. Thank you so much!
These were great! I did a little inventing of my own and added pineapple and coconut too! Love it. Thanks!
Based on the amount of comments, I knew these HAD to be good – and they are! Simple, basic ingredients, and thankfully no cooking oil. My husband loves to take muffins to work for breakfast every morning, so I am always looking for new and better recipes, and will be keeping this in my files.
(BTW – I love the artwork at the top of the page. Nice web page design!)
It was great. Thanks for your recipe. I will try to cook it.
Um, I baked these this morning, pre-coffee consumption, and forgot the butter . . . all of it. I put it in the microwave to melt and forgot about it. I also mixed all the ingredients together without separately mixing the dry and wet . . . yeah, I knew better but I blame the lack of morning caffeine.
Besides all the errors, they still turned out delicious!! My toddlers are wolfing them down and I’m enjoying one as well. :0)
-Stacy
Glad I stumbled upon this site, I am not disappointed! These muffins are now my favourite. Light and fulffy inside, not many ingredients, ready before you know it.
Ever since I came across this site last year, I have been making these muffins weekly it seems! I have varied them with so many things and have never yet failed. Sometimes I just put everything in! Cinnamon, nutmeg, coconut, coconut oil (instead of butter), cocoa powder, choc chips, brown sugar or agave (instead of white sugar), walnuts, vanilla and most recently a few tablespoons of thick natural yogurt which adds extra moistness.. plus as I have a wheat allergy I have always used spelt flour instead. These muffins have become a staple and since my boyfriend is such a fussy eater- to know that he loves them makes me hide hidden extras like flaxseeds etc 😉 with the last batch I made, he left me 2…2 muffins!.. in 2 days! (meaning he polished off 5 muffins each day!!.. lol)
I added streusel on the top: 2/3 cup packed brown sugar, 2 T butter, and 4 T flour. They came out ABSOLUTELY amazing this way! Best muffins I have ever made!
I just made these and my family loved them!!
Thanks so much for the recipe!
(i made them with a full cup of sugar) and I sprinkled alittle sweetened shredded coconut on top before baking them.
Great recipe and I made it so quickly! I didn’t have any baking powder and used just baking soda (increased a little) and it still turned out great. I also substituted a quarter of the all-purpose flour with white wheat flour and it was fine too.
Hi I am from England and these muffins sound great, but we use gramms or ounces and I am not sure how much is in a cup? My cups vary in size, would appreciate some help please
Lynne
These muffins are great! I used two cups of self-raising flour instead of the baking soda/powder and plain flour and also added some chocolate chips – they came out perfectly. I’ve never made such delicious muffins before. Thanks for the fantastic recipe!
I made the muffins with brown sugar instead of white sugar, whole wheat flour instead of white flour, and added strawberries as well as bananas – also I left some little chunks of banana and didn’t mash them all up. They tasted awesome and a bit more healthy! Thanks!
This muffin recipe is sooo perfect. Me and my mum just finished making them. Thanks. 🙂
I forgot the butter. I can’t believe I made these muffins and forgot to put the butter in. Oddly – still edible. Not as good as with butter, but no surprise there.
Also, regular recipe, with butter, is 180 calories when batter as described equates to 12 muffins. Coolness.
these sound great and easy since 2marrows mothers day im gonna make my mom breakfast in bed these sound perfect for the finishing touch 😀
i made these muffins yesterday evening with the best adaptation i had to share!
instead of using all butter i opted to use half coconut oil and half butter. i then added a bit of shredded coconut to the batter. as well as a splash of vanilla. i also used 1 cup of flour and 1/2 cup of quick oats. i sprinkled the tops of the muffins with shredded coconut as well as 1 banana chip on top before baking. they tasted fantastic!! i may be posting on my blog very soon: http://www.skiddysmith.com/glamhaus
thanks!!
Very tasty! I used oil in place of the melted butter and subbed 1/2 cup of whole wheat, because I had both to use up — turned out great! Thanks!
These are great! I made mine with splenda and added some white chocolate chips!!
I just tried baking these banana muffins and they tasted great. VERY MOIST…but just curious, did it come out flat-top or pointed like the picture? Mine came out flat-top and was disappointing…I followed the exact recipe. Can anyone please help me out??
do you know the nutrients in one muffin?? or at least how many calories? I can figure it up when I make them but I thought I’d ask just in case you already knew 🙂
Got caught with some bananas, looked on the internet for a recipe. Yours was the first. I clicked on. They looked simple enough. They are the best I have ever had and YOUR recipe is going into my favorites. You are to be commended!!
These are the best banana muffins I have ever made and tasted. This recipe is going into my favorites!! I have been asked for a copy. Thank you so much
Turned out perfect. I like moister muffins so thanks for the tips. Made them for parents. Hope they like them.
I just made these – they are delicious and super easy!
My daughter mentioned your site and I tried the banana recipe just this afternoon. The muffins turned out FANTASTIC (none of my previously baked muffins ever tasted as good, were as moist or had that perfect sort of muffin consistency).
I like the fact that the sugar amount was halved (I already do that in most of my baking). As I only had two bananas left, I added two Tablespoons of yogurt and about a quarter cup of orange juice for moisture. Perfect result.
I could taste the soda/salt slightly (I actually measured) so I will reduce that next time (as my usual habit). Definitely this will become my future basic muffin recipe! THANKS
Awesome recipe, thanks! I added a full cup of sugar, a little extra butter, baking soda and used medium-ripe bananas, and they turned out delicious! I’ll definitely be coming back to your site again for inspiration. 🙂
For those who lack a bit of experience baking soda is bicarbonate of soda. Also sieve all the dry ingredients a couple of times to get air into it. When its time to put it together take 1/3 of flour mixture and mix into wet ingredients and then gently fold in the rest of the flour. If you over handle the batter they will be tough. I added som lemon zest and topped with small bits of dark chocolate. Like everyone else no need to look further for a banana muffin recipie.
that’s the second time i try this banana muffin,but this time i added a little bit of cinnamon as an extra, and it’s almost better than it was without the cinnamon:)
This recipe was delicious, my family loved the muffins. They were so light and fluffy and 1/2 cup of sugar was plenty. I will defintly add this recipe to my book.
Love these muffins!!! Very moist and delicious.
I made a few substitutions, based on what we had on hand. Instead of 3-4 bananas, I used 2 bananas and 1/2 cup of applesauce. Wasn’t too banana-y and still moist. Also, I used 3/4 cup brown sugar instead of white sugar (I was out). Loved how the brown sugar gave it a rich taste.
I crushed some nuts and sprinkled them on top before baking. It gave it a crunchy top and creamy bottom.
Oh my Gosh!!! Perfect muffins! Simple and tastes great. I got 24 small muffins out of the first batch. I have 5 children between the ages of 11months and 5 years. They were the perfect size for their little tummies.
I just made these muffins w/ a 1/2 c splenda instead of sugar and 1 and 1/2 c of unbleached whole wheat flour and they came out amazing! Thanks for the great recipe. :]
I just made these muffins to take to work. They are fantastic. Very moist and delicious. My co-workers will love them!
These muffins are soooo wonderful! But, just to add a twist, I did some improvisation. My favorite combination is strawberry-banana, so I added 2 T. strawberry-kiwi juice to the batter while mixing. And then, I sprinkled granola on top for a crunchy topping. And now, they are super wonderful! Try it! You’ll love it, too!
DELICIOUS MUFFINS
Hey!
Thanks for posting a wonderful recipe. My husband (An American) loved it.I usually cook indian food. I am really glad that i came across your website.
Fatima Jones
Hi!
Im excited to try out your banana muffin recipe. I just want to ask what is the equivalent of the the 4 bananas in cups? Thanks!
YUMMY!!! :- )
These have the perfect amount of sugar. I made another banana muffin recipe last week and they were waaaay too sweet. Blech! I think they used 1 cup of sugar.
I modified the recipe slightly though. I used oil instead of melted butter and substituted ground flax seed for 1/2 cup of the flour. It gives them a nice nutty taste and makes them a bit healthier. And I added:
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp vanilla
Unbelievably awesome! My b/friend was stoked, first batch of muffins after a long long run of rockcakes 🙂 thanks for getting rid of my muffin curse!!
Love these muffins. I added 1 cup walnuts to them. My daughter asked that I make them for a bake sale. They sold out immediately.
This was absolutely the best in the world recipe for a banana muffin! Unbelievable. I used only 1/2 cup of sugar and that was enough. I have put this in my book and have already given them away for “thank you for a great school year” at my kids’ schools! I took them hot! You must try this one.
Angela