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.
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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.
Ingredients
- 3 or 4 large bananas, mashed (the more bananas the moister)
- 1/2 cup (100g) white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
- 1 slightly beaten egg
- 1/3 cup (75g) melted margarine or butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (190g) flour
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.
Notes
- These 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.
I have made these, so, so many times over the last few years. I now don’t use any sugar at all, instead I make my own apple puree, also without sugar, and use that as a sweetener. I also use 4 really ripe bananas per batch, self-raising flour instead of plain, baking powder etc, and about a cup of apple puree.
What an amazing beginner friendly muffin! This recipe definitely deserves all these awesome feedback.
Made these. very good. Used 1/2 brown sugar and white. Added applesauce with the bananas because my bananas were not super ripe. Thank you.
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The best compliment a baker/cook can get is an empty dish, this recipe gets that compliment every time! Thanks, your recipe is now my go to for these muffins! You make me shine!
I’ve made these muffins more times than I can count. Always a hit! However, I’ve never been able to get 12 muffins out of this recipe! I only fill the tins about 2/3, and my muffin tin isn’t particularly big either haha…I usually manage 11 but today was only 10. Maybe it has to do with me using frozen (then thawed) bananas?
Still, they always turn out amazing so I can’t complain too much! 😉
Can you make a banana loaf instead of banana muffins with this receipe.
It’s been years since I made banana muffins but this was always the recipe I used… today I looked it up hoping it will still be online and here it is! I will never use any other recipe!
I made these today with my 4 year old grandson. Special memories. I have made these many times and everyone loves them!!! Thanks so much for rhe recipe, also I’m going to order your new book. Can’t wait to try out some of your new recipes😎🌴👍
This is the BEST recipe for banana muffins, I recommend using 4 bananas as it makes them super soft. Absolutely amazing
Easy to make recepie, made them for my dad who loves eating muffins, and he said they were delicious! thnks:D
Wonderful recipe it adapts well to the addition of ground golden flax and walnuts and coconut oil instead of butter or margarine. I especially like it’s lower amount of sugar
Great Recipe. Keep sharing.
Hi, how do you suggest I make these gluten free? Is there a type of gluten free flour you like the best?
Thanks,
Simone
This is absolutely my go to banana muffin recipe. To make them extra special, add 1 cup of peanut butter chips or a combination of peanut butter and chocolate chips. Great to take on a camping trip.
Made this the first time and everyone loved it!!!
Very simple ingredients and very easy baking instructions.
Highly recommend this recipe. Muffin is so moist and not too sweet😊😊😊
Super yummmmmmy!!! 😉
I’ve been using this recipe for 12 years.My kids grew up on this.It’s amazing.
These are the best muffins. And if you want to elevate the flavour try replacing half of the regular flour with almond flour.
I found this recipe years ago and every time I go to make these, they turn out wonderful (and I AM NOT a baker at all). My husband doesn’t even like bananas and this is the only time he will have them. Thank you so much and please dont ever take down this site incase I lose the recipe on my end 🙂
I made this for Coffee Hour at the church. I made it in a loaf pan & baked it for 30 minutes at 350 degrees. Delicious!
My favourite banana muffin recipe. It doesn’t matter how you tweak recipe ie adding chocolate,coconut, nuts etc.
they are always beautiful and moist.
I’ve been using this as a base recipe for years! I really don’t recall when I first came across it. I have added vanilla and spices always and substituted with honey for sweetener, but I have also added shredded carrots, apple, zucchini & walnuts to mix it up! I wanted to personally thank you. It’s just the easiest and best.
Hello! This recipe is amazing! Instead of using 1/2 cup of sugar I used 3/4 cup because I like more sweet tasting foods! I was really hungry one morning an tried this recipe. I was so surprised on how good the comments were! So I ended up trying this muffin and it was the best recipe I could ever want!