Awesome Banana Muffin Recipe
These are by far the EASIEST and BEST Banana Muffins I have ever tasted! Even if you think you can’t cook, they are 100% “fool-proof” which makes them all that much better! With only 8 ingredients (which you probably have on-hand) I am sure you’ll agree these are super easy. See for yourself in the feedback! There are over 560 positive comments – if that’s not good feedback, I don’t know what is!
They are extremely easy, and great tasting! So versatile…change them up and let me know how they turned out! You just can’t go wrong with this GREAT RECIPE! If you like them, leave me a comment and tell me about your muffin victory! 
Banana Muffins (makes 12 muffins)
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
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, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy!
*These are much more flavourful the next day, and they freeze very nicely too!
*Also, 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! Yum 
UPDATE: If you like these banana muffins, try my Carrot Cake Recipe
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I have made these several times with various variations (adding flaxseeds, nuts, etc) and they always come out great. Last time doubled the recipe and substituted half apple-sauce and half sour cream for the butter, used brown sugar in lieu of white, and added a teaspoon of vanilla extract — Amazing!
i tried this recipe ,it turns out really very good,very yummy..
I love the recipe. My boyfriend is pretty picky when it comes to baking and such, apparently his grandmother was a godess of baking and cooking, so I have some tough shoes to fill, and he regularily asks for these muffins! Simply Amazing!!!!
Really yummy! My kids love it!
I’m going to try these – thanks for the recipe. It would be helpful to have the “cups” of bananas as I have a whole pile that are frozen and have no idea how much, cup wise, 3 or 4 bananas produces of ripe mush.
These are really special! Fluffy, nice texture, moist. I filled 12 medium muffin cups level with the top, worrying they would spill over as they baked, but they rose up and did not spead out at all. (I have a convection oven, but still baked at 350 degrees.) I threw in about a cup of chocolate chips as a concession to my roommate, but I think next time I’ll try the white chocolate chip idea some people suggested. (I don’t think they need any chips though!) The recipe didn’t mention you shouldn’t overmix; just mix dry and wet by hand the minimum needed to get everything moist.
I have a baker’s scale, so for others who want the main ingredients converted into ounces for (hopefully) the same great outcome I had:
Wet ingredients – 20 ounces of ripe bananas (I used the more-bananas-is-better option), 6 1/2 ounces of white sugar (almost a cup), 2 3/4 ounces of vegetable oil (didn’t have margarine), and one egg.
Dry ingredients – 7 ounces of flour; and I still measured the soda, powder, and salt the normal way; and about 6 ounces of chocolate chips.
THANKS FOR THIS GREAT RECIPE, CAT!
Made these a few weeks ago and they were lovely. However since then have been told by the doctor that i Have IBS and to try and go wheat free to see if this helps. What no bread or cake etc dont think so. I made these using wheat and gluten free self raising flour just added a bit of milk to soften the mix. Yummy they have come out beautifully and taste as nice if not nicer because i thought cake was out of the question.
Wow! these are really good! My sister never thought I would get them right, but I did! They taste great, and smell devine. I love this recipe <3
Hi. I just made these muffins and I’m so excited to try them. They are currently in the oven as I type. I was going through your site and read all of the wonderfule comments, suggestions, and ideas. I myself, added a little nutmeg and cinnamon to the dry ingts. Also, sprinkled granulated sugar on top with almonds prior to baking. Already looking forward to baking the carrot cake.
Thank you
I followed all your directions and made the following changes:
did use 1/2 cup white sugar and then 1/4 brown sugar.
1 TBS milk added to banana mixture as well as 1 TBS vanilla yogurt.
Topped the freshly baked muffins off with a little butter. They were SO yummy!! Kids loved them.
Ive used this recipe a thousand times over! Sometimes I’ll add vanilla, cinnamon, etc…
My new personal favorite is using pumpkin instead of banana. If you have the time and can find a pumpkin any other month besides October I suggest doing so, but Ive also found that canned pumpkin tastes great also. Just make sure you’re buying 100% pumpkin and not pumpkin filling for a pumpkin pie.
I was looking for an easy banana muffin recipe to use some bananas I had that were getting older. Found this and it was so easy, also with ingrediants I had on hand. I did cook them a hair too long, (thought they weren’t quite done, but they were). So the bottom got a little more done – but still they are very tasty! I will definitely use this recipe again!! Thanks!!
Just made these and they taste great, made them just the way you said. Will definately make these again. Thanks
Have just made these muffins for my girls lunch box, they are quick, easy and oh so good!!!!!!
Really great recipe! Added a mixture of cinnamon and sugar as topping.
Wow! It tastes so good. I substituted the margarine/butter for veg oil cos I didn’t have any at home but it still came out very tasty. Thanks for the recipe!
Divine!
Just made these again, no variation, and they are just as delicious and easy as 1st time.
Thanks for recipe.
use ripe bananas
This is the secret, let the bananas go black. The taste improves and they’re easier to beat into the sugar. I make mine with 2 eggs and no oil. I also add cinnamon sometimes as a swirl.
OMG!! THE best muffins that I just made!! Sweet but not too sweet! Used reg. vegetable oil and it came out fine.
Used 5 med. sized banana’s and made them super moist^^ *yummy*
So fast and adaptable… I used brown sugar instead of white and added 10 oz of blueberries and they turned out delectable.
So many times I have this extras bananas and dont know what to do with them. My kids loves bananas but get bored of eating them. Tried this recipe and WALLA! even my husband loved it. My kids go ga..ga.. and suddenly i became the best cook in the world to them.
Thanks for this lovely recipe.
I made these muffins with the addition of a bit of cinnamon and half a cup of quick-cooking oatmeal and they turned out fabulous! As an American living in China and dealing with a very scaled-back kitchen, I really appreciate easy and, dare I say, old-fashioned, low-tech recipes!
I saw this recipe and it looked perfect! I didn’t have any baking powder so i substituted 1/4 tsp. baking soda and 1/2 tsp cream of tartar. I used brown sugar instead of white. I also added pure vanilla, cinnamon, allspice, and a touch of cloves. I also threw in some poppy seeds because they were in the cubboard. OMG… these are the BEST banana muffins I’ve ever eaten!
Hey has anyone tried these as a cake????? was thinking of trying…..
I have done them as a loaf, and I found it tricky. It was difficult to get the center to set without the outsides being very well done. If you are brave and try it, let us know how it goes! As I am sure you can see, they are brilliant as muffins