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 just made these today and they are amazing.
I will be making these again!
LOVE these muffins and they live up to their easy and quick billing. I added some vanilla, nuts and chocolate and they are so yummy. I usually freeze my overripe bananas to use for banana bread as it makes the loaf more moist and the only thing I noticed doing it that way is that if they are not completely thawed, the butter will harden in chunks once added. I just zapped the mixture in the nuker for a few seconds and then it was fine.
Thanks Cat
Yes I tried these today. I freeze ripe bananas so when you need to use them. Defrost for about an hour then squeeze them out of the skin, its mashed banana in a tube.
oooh, this recipe sounds great! as a complete beginner muffin-maker, i haven’t got any baking powder or soda (in fact, i’m not even sure what it does)! cat – can you tell me if i can use self raising flour and how much a cup is in grams/ounces please? thank you – i can’t wait to make these little muffins of delight!
These are REALLLLLLLY delicious! I have made this recipe 3 times in the last 2 days, and they are fantastic!! Easy, delicious, and relatively healthy.
Some of the best banana muffins I have tried. The batter is soft enough to cook on the inside without burning the outside. I have added almost everything I can think of to these wonderful muffins but for the people I bake for they love chocolate chips and peanut butter chips.
Just made a batch of banana muffins sooooooooooooooo easy, simple ingreadiants quick to whip together and great taste thanks for sharing
This recipe is perfect. The balance of the 4 bananas with the drying heat of the oven, perfect. They were moist, but fully baked. I recommend everyone try. You’ll be pleasantly shocked.
Mmmmmmmm……! Very easy and very good! I tried adding a banana slice on top of each muffin and then sprinkling some brown sugar on top. WOW!! It tasted AMAZING!!! thanks!
i love these muffins. it was time to use my frozen black bananas and i lost my recipe, and when i came to google ‘banana muffins’, the recipe did not show up on the list! i think it used to be #1. well, luckily i found my old printed one eventually, and then i could look them up under ‘awesome’ banana muffins to get to this site. i hope your recipe goes back to #1.
Hey Catherine, thanks for posting the recipe online. We tried making the awesome banana muffins but it was rather disastrous. It turned out burned at the side altho my oven could only reach 250 degrees. We baked for 20mins as instructed. Please let us know where could we have gone wrong. Thanks for reading this.
I’m normally a so-so chef, but I attempted these last night and experienced a massive FAIL! I even used the recipe exactly as written?!! What could have gone wrong? Should I have used SR flour instead of Plain?? I’m so devestated – I wasted all those muffin-ready bananas :*(
HELP!
These are easy and good. My two year old doesn’t talk much yet, came into the kitchen and sniffed as he said,”MMM Good!”
My father-in-law & Abuela liked them too.
Would highly recommend!
Thanks!
I thought this recipie was awesome, I made a few adjustments tho, I upped the sugar to 1 cup however I used 1/2 cup white sugar and 1/2 cup brown sugar, I also added a 1 1/2 tspn of cinnanmon and a handful of walnuts. They were moist and super delicious and we couldn’t stop eatting them I made 3 dozen and there are only 4 left. Thanks for the great recipie!!
I just made these, and they are FANTASTIC!!!!!!!!!!!!!!!!!!!!!!
the only thing i changed was i added 1/2 teaspoon of cinnamon….hehehe
Great Job!
EASY & FOOL PROOF – like others comment – lots of ‘flexibility for experimenting and customizing’
I understand the comment about keeping it moist as no liquid other than the melt and egg in the batter.
I used about 8 strawberries warmed in microwave then pureed with three bananas. It seemed like spices were missing so added a teaspoon of cinnamon plus ½ each of ginger and nutmeg. I used ¼ cup light brown sugar to keep the wholesome up and a light ½ cup of cooking Splenda to keep the calories down.
Small muffin tin filled high and I only got 10 out of the recipe – would work well in a muffin top pan
Cat,
A very good recipe. I added a brown sugar/cinnamon streusel topping.
Mmmmmm…..
🙂
Yep, excellent recipe, lots of banana and less sugar really makes a difference. I’ve tried alot of banana ones online but these are the best so far.
OMG the best!!!! soo good! i added chocolate chips and walnuts. yum yum yum. thank you for the amazing recipe!
I actually use the exact same recipe, but I add cinnamon, nutmeg and dark rum (please don’t ask for measurements; all I can say is that you can go up to two tablespoons with the rum, maybe even more). I also subbed out the white sugar for brown, and added a bit more. A little cinnamon sugar and toasted walnuts on top makes these awesome. If you haven’t tried the rum (or bourbon, or whiskey, or any dark liquor), I really suggest it. You won’t taste the alcohol flavor in the finished product; it’ll just be incredibly rich and undeniably better.
Wow, it is so good and easy!!
Thanks~
=)
these are soooooooooooooooooo good i luv em i make banana bread and it iz soooo good to its the same but no butter 2 cups of flour and i add a little vanila and cinaman
you also put 2 eggs in
I tried doing this recipe this summer, as my parents wanted me to do something with my time, and I searched “easy banana muffins recipe” on google, and this is what I got! The muffins turned out perfectly, except they didn’t rise, but that is my fault as I didn’t add baking soda. But aside from that, they turned out perfectly! And I’m 11, for pete’s sake! If an 11 year old could bake such delicious muffins because of this recipe, anyone could! This recipe is probably the best one I have ever tasted. Bravo, Kat. Bravo!
After trying these I loved them and also tried a few variations. So it has evolved up to today so that I just use a bit more than 1/2 cup of sugar, use whole wheat flour and add a couple of pinches of extra baking powder to make up for the missed gluten from white flour. Last time I added a handful of dried and sweetened cranberries and they were superb and friends fought over the last couple. Today I only had two small bananas and I was looking for a blueberry whole wheat recipe but most seemed to have unnecesary ingredients, so I just made some now with the two bananas and about 3/4 cup of halved fresh blueberries stirred in (halved because they were huge) along with a smaller handful of the dried cranberries. I always top with a sprinkle of brown sugar or chocolate chips if I have them… I have a bit of a sweet tooth and it likely makes up for the sugar left out from the original recipe. I just ate one warm from the oven they are to die for.
try adding crumbled peanut cups. its heaven
These are the best banana muffins i’ve ever had! They were soo easy to make! I made them with some overly ripe babnanas and they were so sweet so I cut down on some of the sugar put about 1/3 of a cup! They were just perfect! This recipe is #1 in my book! 🙂 I absolutely love it!
these muffins were sooo good! Moist and flavorful.
=D
I’m an amateur at baking and this was my 2nd time making banana muffins and I have to say these were definitely THE BEST BANANA MUFFINS EVER! Thanks so much for this recipe, my whole family loved it!
I was looking for a quick and easy but yummy banana muffin recipe.
I found this one and they fit the bill. They are delicious. I am 77 years old and still check out recipes. I added about a tablespoon of orange zest to them which gave them even more flavor.
This is my first recipe review ever and for a good reason – these are the best muffins I have ever made and tasted. They were so moist and soft, even after left out over night accidentally. They weren’t too sweet, but they didn’t taste overpowering. Everyone loved them! Thank you for this amazing recipe!
These muffins are so simple and quick to make and came out awesome.
I have a question. If i need to make more than 12 muffins (though I can bake only 12 at a time,since I have a small oven) can the muffin mix for 24 muffins be made at one go and made after the first set is baked. Or (I think so), should I start making the mix for the second set when the first one is almost baked?
Appreciate your help on this. And do you have an easy recipe for Savoury Muffins?
These muffins are so simple and quick to make and came out awesome.
I have a question. If i need to make more than 12 muffins ( I can bake only 12 at a time,since I have a small oven) can the muffin mix for 24 muffins be made at one go and baked after the first set is done. Or (I think so), should I start making the mix for the second set when the first one is almost baked?
Appreciate your help on this. And do you have an easy recipe for Savoury Muffins?
This was my first attempt to make muffins…..
I just loved the recipe, and so tried it….. Fantastic…..
I don’t eat eggs … so used flax seeds (Linseed) instead of egg, ie. 1 tbs of ground flax seed with 2 tbs of warm water, it came out very well…..
Thanks for such a lovely treat!
This was my first attempt to make muffins…..
I just loved the recipe, and so tried it….. Fantastic…..
I don’t eat eggs … so used flax seeds (Linseed) instead of egg, ie. 1 tbs of ground flax seed with 2 tbs of warm water, it came out very well…..
Thanks for such a lovely treat!
I made these muffins this morning for breakfast. I liked it. I used whole wheat flour instead of All purpose flour and used 1/2 cup of brown sugar. I had only brown sugar in stock. Thank you!
These are the best muffins I have ever tasted! So moist and easy to make.
I just made these, I haven’t yet tasted them, but they SMELL awesome and they LOOK awesome. I am also a photographer, I took this with my cell phone (my professional camera wasn’t handy at the time), as such it was lacking in expressing the awesome of these muffins. So I jazzed it up a bit, I hope you like it.
http://www.flickr.com/photos/dslwc/3809679589/
Also, I added a touch of honey, cinnamon, ground flax and chocolate chips.
Thanks for sharing your recipe!
My sister and i are going to try this recipe out…and add some chocolate chips!! yum :p
I tried these today, and sadly they were not good. Dense and dull. A nice texture though.
They’re in the oven now!! Can’t wait I hope they turn out!!
If there’s one thing i hate about making muffins from scratch it’s the creaming together the marg and sugar. Thank goodness for your recipe!! Just made a batch and my hubby has already eaten two and they haven’t even cooled yet!!! Thank you for sharing this recipe!!
Regards,
Deena
(South Africa)
First of all, I’d like to say that your site is VERY cute! I’m going to put a shortcut to it on my desktop.
As for the banana muffins, I had a little trouble getting them done, they were so moist. (It’s been one of those days when all your baking turns out wrong) I switched to a mini muffin pan and it solved the problem. My variation was to add cardamom and 1/4 cup flaxseed (whole). They are indeed very yummy. And very sweet= I used a whole cup of Splenda brown sugar baking blend. Too sweet for me, but my husband will go crazy over them. I’m making jumbo muffins out of the carrot cake recipe, we’ll see how they turn out.
I love these muffins. I actually tried it out myself and used frozen ripe bananas in the recipe. I also added a bit of vanilla. They’re awesome, and just the right sweetness. I can’t believe the original asked for so much. I posted my experience on my blog and linked back here. 🙂 Thanks for the recipe.
http://radlinccrafts.blogspot.com/2009/08/freezer-banana-muffins.html
I needed to use some bananas up that I hated to throw away and came across this recipe. They came out perfect and my 5 yr old enjoyed helping. It was hard to wait for them to cool down! I used 4 super large bananas and instead of flour, i used Trader Joe’s Mulitigrain Baking & Pancake Mix to try and make them a little more healthy. Not having tried it before with regular flour, I was really happy with how they turned out 🙂 I am positive they would have been even better smothered in butter, but that would have defeated the purpose for using the baking mix! I had to stop myself at just 2 muffins, and the kids loved them. Thanks for the great recipe… can’t wait to try them with walnuts (i had none on hand) & chocolate chips. I also can’t wait to try the pumpkin version since it’s almost fall.
You are absolutely right! I cannot believe how good looking these banana muffins are. I will let you know how they fair in our fair. I have to freeze them until then. I am going to try one as soon as it cools a bit.
THEY REALLY ARE THE BEST! I had no problem baking them,(aswell as no problem eating them!)I would suggest using 4 bananas and 1/2 cup of sugar,or a little bit more sugar,but not a whole cup! They were so moist,and if you like,the outer flake just peels right off,so you are left with just the delishious middle!!!
I added some chocolate chips!!! It was like a flavorful explosion in my mouth,yet so moist!!!
MMM,the perfect muffin!!!
Thanks for sharing Your recipe!!!
Cheers,
Brianna
ps.LOVE the website! Sooo Cute!!!
I’VE SAID IT BEFORE AND I’LL SAY IT AGAIN:
THIS RECIPE MAKES THE PERFECT MUFFIN!!!!!!!!!!!!!
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMDEEELISHIOUSMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
MMMMMMMMMMMMM.MY WHOLE FAMILY LOVED THE RECIPE MMMMMMM
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
THANKS FOR SHARING!!!
FYI: You have 1 negitive comment and 450 positive(and still counting)don’t worry it would never be from me! YOUR MUFFINS ROCK!!! BRAVO!!!