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 1000 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 make these muffins on a regular basis. This is a great recipe! You can’t mess it up even if you tried.
I wanna try the awesome banana muffin but since we don’t have big oven and we only have microwave and small oven toaster. Is it possible to use either the two as an alternative for oven?
Delicious! Thanks so much for the recipe. I’ll be looking for your book
Yes Monique – a toaster oven will work! You might need the little muffin tins though
Hi Thank you so much for this recipe… Everyone who has tasted my banana muffins loves it.. However I have a question. How long can it last if i dont refrigerate it? Thank you so much.. I would really appreciate a reply
I have been making these for a while, and they are loved by all. I use at least half whole wheat flour, and usually sub Splenda for at least some of the sugar. I use 4 bananas and reduce the butter to 1/4 cup. I once forgot the butter altogether and they were still good! I add a shot of milk or dollop of vanilla yogurt to make up for the missing liquid from reducing the butter.
Good with chopped pecans, but even better with chocolate chips!
Can’t wait to try the butterscotch chips someone suggested.
Hi Cathy,
Just to request you …can I have a response to the two messages I sent you..wondering why I have no response…please answer my queries…would like to keep trying your muffins…the basic muffin mix is really a useful thing…thanks a ton for this:0
Cheers!
Pamela
OMG they r THE best thank u for sharing my kids LOVE them
Great recipe! I followed your 1/2 cup of sugar suggestion and used 1/2 cup of whole wheat flour with 1 cup of white flour. Very delicious! Thanks.
I loved the easy recipe and I added walnuts and dried blueberries by Craisins! Delish! Thanks a lot, and look forward to trying your other recipes!
This is a tasty recipe! My girlfriend is picky with muffins, and she finds these banana muffins more flavorful and moist than any other I’ve tried. Thank you!
hey i am 14 years old in grade 10 (canada) Nelson B.C going to be a pastry chef XD i love trying all other respies and i can even make my own… we dont all ways have the stuff to make it soo i am really happy i got to try your today :3 well thank you and try adding half a teasspoon of salt and 1 full cup of sugar it make the a hug diffence
Perfect banana muffins!!!!!
I am 46 yrs. old i would say my search is over now.
I make these muffins a couple times per month for my husband’s office…they LOVE them!!!
Thanks so much for this site!
Certainly easy to make, and we had everything in our kitchen even though the fridge was bare. I used old frozen and thawed bananas…. Perfect. Then I made some changes for preference and nutritional desires: I followed your 1/2 sugar ideas and also used just 1/3 of the butter (just enough for flavor), then used 1/2 a cup of raw oats instead of that 1/2 cup flour. At the end, I added chopped peanuts to my mix. It was fabulous. I even used a round brownie-like pan because I didn’t have a muffin pan, and it still baked well (brown around the outside, soft but cooked enough in the center). I will definitely repeat. Thanks!
I have made these banana muffins twice (and I am baking some even as I write). They have been the most frequently requested snack in my house in recent memory. Thank you!
I will try this again with 1/2 whole wheat flour as well and chocolate chips and maybe some nuts too(should compliment everybody here nicely).
Thanks so much for the great recipe! I recently doubled it and threw in a little flax and vanilla. This is a really good snack for my kiddos to take to school. They eat them up!
These are the best!!! My 10 year old just whipped them up!! He is going to share them with his hockey team. We always make muffins in the mini tins now…no liners…and better for you than a tim bit…LOVE them!!
Can wait to make them… Going NOW!
The muffins were amazingly easy! Even better my family loved them! Thanks so much, will be making them again!
I made these again this morning. I have not made them in a while but they turned out great again. The “slightly beaten egg” always cracks me up. The egg gets beaten plenty when you are mixing the batter. Also no need to use 2 bowls. The whole measure and mixing time is about 4 minutes. I don’t know about everyone else but it takes longer to get the batter in the muffins tins
OMG this is awesome! Thnx for sharing this recipe.
Soooo yummy!!! I added a bit of ground spices – Cinnamon etc thank you
Delicious muffins and easy enough for a 3 year old to help make them! Will be making them again very soon!!
Made these muffins and modified the original recipe to cut out fat and sugar and OMG were they wonderful! Thank you for a true recipe that can be modified!
Used STEVIA instead of white sugar, EGG BEATERS instead of whole eggs, nonfat plain GREEK YOGURT instead of margarine and Dave’s whole WHEAT PASTRY FLOUR…and used the same amounts. Enjoy!!
I wanted a bit of chocolate to tempt my kids with these muffins, so once they were in the muffin cups, I added 1/2 tsp of nutella to the top and swirled it with a toothpick. They are amazing! Great recipe, thanks!
I can’t thank you enough for this recipe. I have made it several times and they are fantastic no matter what changes I make. I use 1 cup whole wheat flour and 1/2 cup white flour and subsitute Splenda for the white sugar. I sometimes add nuts, chocolate chips or whatever I have in the house and it is always delicious. They never last long in my house. THANK YOU!
Thank you so much for sharing this recipe! I’ve been making these for a few years now and never use another recipe but this one for banana muffins. Amazing! And they ALWAYS turn out right!
I made these the other day and had to make someone take them away from me. SOOOO easy and yummy. Thank you!
This recipe is fantastic! Thank you
. Baking it while I’m typing this, I am baking them in ice cream cornets and added dark choc chips in the batter. Intend to bring them to my son’s school fair, our donation for the home baking table .. loving it!!!
these muffins are amazing… i use whole wheat flour, splenda, 4 bananas and no margarine…. talk about a healthy but delicious muffin…loll… when i feel like something sweet i add half a cup of chocolate chips, or dried cranberries… i make this almost every week…thank you
I have tried this recipe four times and I succeeded only once. Today I completely failed. The muffins didn’t raise. I did put the correct amount of baking powder but no baking soda. The muffins tasted too much like flour and less like banana. I will try again in few days.
These are absolutely AMAZING!!!! Made mine with chocolate chips. I followed the recipe as is. My new favorite banana muffin. WOW!!!
Hi! These sound delicious, I am wondering how long they will last without a refrigerator?
Been making these every couple of weeks since I found your site in the summer. I use whole wheat flour and put blueberries, craisins, or both! They don’t last long in my house, my toddler loves them!
heyy, i used this recipe and it turned out great… instead of using all of the sugar, we used 1/4 cup of sugar and 1/4 cup of applesauce!!! we also used half flour, and half whole wheat flour with a bit of slivered almonds!!!!! believe it or not, u rlly can’t go wrong with this recipe!!! thnx a lot, ill definetly be using this in the future!!!
Yum! Added an extra banana and half a cup of dessicated coconut and they turned out great! I’ll be adding choc chips next time!
Looking for an easy way to use your bananas. How smart even non cook men can’t ruin a batch. Thank you!
These are absolutley wonderful- a family favorite and we have tried several recipes. I tried the whole oat substitution and I always add a little almond extract, super yummy.
Thanks so much for sharing!
i was looking for a quick and easy recipe for banana muffins. i made these and they were amazing!
I love this recipe! I have used it for about 3 years now. So many people comment how awesome they are. I add 1/2 cup of choc chip bites, cinnamon and a dash of vanilla essence. I also add a squirt of lemon juice to keep the bananas from going brown.
Thanks soo much for sharing this.
We just made these today and they were incredible! We added about 1/3c of peanut butter and a little cinnamon, and I had to hide them so my son would eat dinner! We’ll definitely be making them again soon; thanks so much.
I am soooo glad I ran into your recipe. They are amazing! I only had 3 kinda small bananas so I was afraid the muffins will be dry, but they are so so fluffy. I replaced the butter with Earth Balance coconut spread and I added a handful of walnuts. They are the best muffins ever! Thanks for the recipe.
These muffins are currently in the oven as I type…I don’t know how it will turn out, but I have some questions. When I added the dry ingredients, it seemed as if the mixture was a little bit too dry, but I went along as the recipe stated and continued. When I was spooning the batter into my cupcake liners, I noticed that this batch only made 11 muffins for me. Has that ever happened to anyone? Also, I will be updating shortly once the muffins are done and cooled to critique the flavor, texture, and appearance.
Okay, so the muffins have cooled completely. For their appearance, it looks great. It is not misshapened due to the fact that I only mixed until the flour was moistened. As for the texture, it was soft and fluffy on the inside, while the top was crunchy. The flavor was great. I tasted the banana and the muffin was not too sweet. I like it a little bit sweeter, so I’ll add a bit more sugar next time. Also, before placing the muffins in the oven, I sprinkled each one with some sugar. It was really great, because the sugar caramelized and made the top a bit crunchy as well as sparkly from the sugar crystals. I just don’t like the fact that this batch only made 11 muffins for me. Overall, this recipe is great and I will make it again.
Not a fan of taking advice from my mother in law but these muffins are so yummy and easy to make I had to cave in and use the recipe “she” found!
I have used this recipe at least 20 times and I am always changing it. the kids love it with chocolate chips. I like it with pecans and raisins. I always use half whole wheat and white and have tried it with bran. It was fabulous. I never use butter but always use applesauce. Yummy!
Haven’t baked muffins in quite a while. Since I had a lot of ripe bananas, I decided to try your recipe because of its easiness. Awesome! Best banana muffins I’ve baked and tasted. Thank you.
You are right, your muffins are fail proof and fantastic! Here is my version: I only had 2 very very ripe bananas so I added 1/2 cup of drained Pineapple bits, 1/2 cup of Walnuts and because the batter was so thick and I drank the Pineapple juice I added 1 tbsp Orange juice. I sprinkled more nuts on top and a sprinkle of Nutmeg before baking.
Thank you for sharing your recipe.
Great muffin recipe. Love to make ‘em with the chocolate chips. I use whole wheat flower and apple sauce in place of butter/margarine, and also about a half tsp of vanilla.