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.
delish, muffins! try a bit of cinnamon to the recipe, omg just amazing!!
Just pulled these out of the oven. DELISH! Really moist and yummy.
These were really good. I added a teaspoon of cinnamon, 2 tsp of vanilla, and 1/3 cup of mini chocolate morsels to the batter. Yum! I also had some extra cream cheese frosting hanging around from a cake I’d made a few days ago so I frosted them with that. SO GOOD!
tried it as a round cake! Inside was delicious but had a leathery outside. Also added about 1/8 cup wholemeal flour to make a bit healthier. still lovely but works better as muffins!
I made these over the weekend and they are awesome! Just perfect. I added chocolate chips and used wholemeal flour and brown sugar but oh, so moist and light and fluffy. Just perfect.
These are a surefire winner!
easy to make recipe and turned out great. Kids favourite.
These were by far the best banana muffins ever. I used 7/8 cups of white sugar because my son prefers sweeter muffins. However they are not as sweet as what you buy at the grocery store or a typical bakery. Thank you so much for an easy and moist recipe. Can’t wait to try the carrot cake.
Yummy muffins made them with my 8 year old daughter simple enough for her to make by herself so one very happy 8 year old we added cinnomin (sp) and sprinkled with brown sugar. yummy
YUM! What a great recipe. Thank you for sharing. I followed it exactly, and added Reese’s peanut butter chips – great addition if you’re a banana/peanut butter fan!
These were delicious. I am hooked on your recipes! My family will be experiencing your Butter Chicken, Chicken Lasagna, Ukrainian Beef Goulash, Sweet Potato and Chickpea curry and Date Squares this week. Will comment on these soon.
Angela
South Africa
Hi! I’m twelve. My mom and I baked the cupcakes today, and they were DELICIOUS!!!!!!!!!!!!!!!!!!!!!!! We used whole wheat flour. We browned the butter and added pine nuts, and the results were SO AWESOME!!!! Thanks Cat!!!!!!
Unbelievable
this is the recipe that I was waiting for it long time ago..thank you
these were delicous hope the rest of your recipes are this good.
Great recipe. I used half an avocado in place of butter. They taste great and you can’t tell there is a healthy twist.
Thanks!
These are fantastic! Try adding cinnamon for something a little different.
The banana muffins were great. I added chocolate chips and only 1/4 cup of sugar. The bananas and the chipits make it sweet enought.
I will be making these on a regular basis, very quick and easy.
No original comment because I agree these muffins are terrific and easy. Even my 11 year old son makes them. Thanks to the others for the choc chip idea. Will try that next time.
Philippa
Switzerland
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 😉
wow wow wow. look at all these comments. I’m trying it out!
I think this recipe is great!The children in the class I teach will be willing to put these in our class cookbook!Thanks a lot cat!
This recipe is really AWESOME!!!! I have tried quite a few recipes online these few days. None turn out fantastic, been getting rather negative comments about it, too dry, too hard, too whatever u can think of. But when i got this one, topped with choc chips, the comment was GREAT! Very tasty, moist and it is fantastic overall.
Thank you for sharing such great recipe 🙂
They are great, you’re right! I have done tons of things to them. I’ve added more and less banana, other fruits such as blueberries and strawberries, added wheat germ and fiber, used whole wheat flour, omitted the butter, without a substitute – they *always* turn out great! You just can’t mess them up!
Try some of my other recipes out, and leave me feedback! I LOVE hearing how you like them 🙂 They are all categorized under archives, and if you are looking for something specific, let me know, and I might be able to help!
For those who tried other fruits such as strawberries, do I add that in at the end of mixing? I wasn’t sure if we’re suppose to have the strawberries baking the whole time. Do you beat them in or just ‘sprinkle’ them into the mix?.. i never tried baked strawberry lol.
I am excited to try this! Thanks so much for posting.
OMG! Soooooo good. I used brown sugar 1/2 cup, instead of white; a touch of cinnamon; a hint of vanilla and 1/4 cup walnuts. 3 black bananas & one just ripe. Wheat flour.
These were the best muffins ever. My student living with me enjoyed them sooo much.