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.
im not a fan of cooking or baking…pretty much anything to do with the kitchen! my dad was bugging me to make banana bread and thats when i came across this recipe. ive just finished making them they look delicious! i added bits of chopped nuts on top of them; cant wait to try them!
These were easy and great. I used the 4 bananas and 1/3 cup oil instead of butter. I used two egg whites instead of a whole egg. I used a heaping 1/2 cup brown sugar instead of white sugar, and 1/4 cup mini chocolate chips. Filled the muffin cups with batter, topped with 1/4 tsp. brown sugar and 1/4 more mini chocolate chips. They came out moist and delicious. My husband said they could be sweeter, but he likes them very sweet. He loved them anyway and had 2! I actually got 15 muffins from this recipe.
My boyfriend just told me they tasted as good as his Mom’s! I wonder if he’ll tell HER that 😉 Thanks for a great recipe!
I made them again because my friend Shirley said the chocolate chips overpowered the bananas and demanded chopped walnuts instead. While I was at it, I decided to add a bit more flour for a slightly thicker batter, in hopes of getting really high-topped muffins, 9 instead of 12. And since my roommate’s sour cream was about to expire, I used 12 oz. bananas and 6 oz. sour cream (instead of the 18 oz. bananas I was planning to use). Oh, and cinnamon. It took closer to 30+ minutes to cook the bigger muffins. Shirley loved them, and everyone else too!
I love to bake with my family and so everyone and My teacher show
me how to make banana muffins and other food too. I love you everyone
I’ve been trying to teach my 19 year old daughter to cook. She’s very good with reading the instructions on a bag or a box but when it comes to following a recipe she needs a little work. She made these muffins and they came out perfectly. (So I’m told, she didn’t save me one.) So thanks for helping my Kat learn to cook. 🙂
This recipe works GREAT! I added vanilla essence and chocolate chips… Yummy!! Will definitely make more to share next time. Thanks!
i was reading all your posts to see if these muffins were worth the try. they seem to have made a very good impression on everyone!!! i cant wait to make them myself and see how they turn out. ill keep u posted. thx in advance for the recipe!!!!
OHH LADIES…. You have got me just sooo excited to try and bake these muffins…Im gonna throw this laptop off my lap and start-a-cooking, cant wait! i will let you know how they go as I only have SR flour and not baking powder or plain….(deep breath)…here goes….
Added some vanilla, nutella, and cinnamon into the recipe and it turned out fantastic~~ I tuned down the sugar to 1/3 since the bananas were very much overipe
yum
I tried your banana muffin recipe as is and then again but added half a cup of apple sauce. Wow what an awesome muffin with or without the apple sauce. Thank you this is a keeper for sure and I’ve already passed the recipe on…unbelievably moist…yummy for sure!
What I have done is print off a master sheet and write underneath the various changes that others have tried for future reference.
Wow !!! Yummy and so easy to make.. Infact with my assistance m 10 year old son made it right now.. can you believe he had 5 of it.. I added a dash of cinnamon powder to it…thank you so much for this lovely recipe
After reading some older suggestions, I think I will add some frozen fruit that I found in the freezer coupled with the 2 egg whites suggestion. Will let you know how it works out.
Ok, I used the frozen blueberries and seasoned salt along with the 2 egg whites. Actually, depite the colour, the texuture and taste were fantastic.
I hope my neighbours like them too. I made them some as well.
I just made these as mini-muffins. I baked them for 15 minutes, this may have been just a little bit too long. I would suggest to anyone trying this out to bake for 10 minutes and then use a toothpick to test done-ness. Still taste amazing though! I also added nutmeg and ground flax. I almost had a hard time eating them, they are so cute! (Almost, ha ha ha)
It turned out well!! The texture is excellent. I didn’t have eggs but bananas was right timing to be so without eggs I tried but still went well.
This recipe is so delicious. I have what seems like a million banana bread/muffin recipes but none are as easy and as yummy as this. I even substitute 1 cup of whole wheat flour to the recipe and you can’t even tell! My kids will eat three or four of these muffins in a sitting – I always have to double the batch. And I ALWAYS have these ingredients on hand. Thanks for a great recipe!
I’ve tried them and they are so yummy. My kids will enjoy the treat afternoon.
i made this recipe today but only had 2 bananas so i blended up some frozen mixed berries and also chopped up some white chocolate bits, due to the berries not being so sweet i also added 1/4 cup of brown sugar. They Turned out amazing…very happy
Thanks so much for posting this recipe. I have made it many times and you are right, they are totally fool proof. I have added nuts and flax and use half whole wheat four and they always turn out great. They are delicious and so easy, I can make a batch and have hot muffins on the table in 30 mins. Amazing.
I think they are the best banana muffins I have had.So light and fluffy. Not greasy like so many other recipes.
Thanks so much. This has become a real family favourite of ours.
I am approaching 80 and have therefore had a lifetime of cooking. I can read the ingredients in a recipe and know whether it’s worthwhile to try it. The banana muffin recipe appealed to me, though I have tried many, many others over the years. My search is over. This is the only recipe for banana muffins I shall use from now on. I added chopped chocolate and walnuts and threw in a few Craisins, and my family attested to the fact that “these are the best!” Now I can’t wait to try the Carrot Cake!
I don’t normally post on these things, or even keep the recipes – they’re alright for one-offs normally but that’s it. HOWEVER, these muffins are the best muffins, like ever!! Never made banana things before (and the kitchen now stinks of bananas) but I’ll definitely be making them again! And might even dare to experiment with other foodstuffs in them… Thanks Cat Can Cook!!!
I am long time fan of these muffins but lately they have been a bit leathery at the bottom! We have already tried reducing the time by 10 mins in fact but it still happens. Any tips??
These are absolutely lovely! I didn’t have baking soda, so I just used the equivalent measurement baking powder.
I also added a few handfuls of nut muesli to give the muffins some extra character and this was a REALLY good idea!
Thank you for the recipe.
I’m not sure why your muffins bottoms end up leahtery; unless I see how you make them I won’t be able to tell…
Maybe it’s because of your oven? I made these muffins today by pre-heating much higher than 190 c (350 f) and then dropping the temperature when the muffins go in. I take them out as soon as a fork comes out clean, even if it’s not close to whatever time was suggested. Plus, I always use butter, because magerine gives unpredictable results in baking (in my 20 years experience).
I use this recipe all the time. Today I used 1/2 cup of applesauce instead of the butter, and I also added a heaping cup of chocolate chips plus the same of coconut. I had to increase the baking time by maybe 10 minutes, and they are, as always, amazing! I usually preheat the oven to 425 F and turn down to 350F as soon as I put the muffins in. Mine have never been leathery at all. I do use non-stick pans with cooking spray.
Hello there. I’ve been using your recipe for two years now. I just want to say thank you for sharing your wonderful recipe, it fulfill its promise for being 100 percent fool-proof. May your cookbook sell gazillions!
Warmest regards,
Ige Ramos
Manila, Philippines
Awesome recipe….I have done them 4 times now and each time I add something different. I added a teaspoon of cocoa powder this time and they were sooo good. The kids gobbled them right up. They always know when I am going to make them because the bananas have started to go brown lol
Making another variation of this receipe today. This time, I will take the suggestion from another reader using the 2 tablespoons of yogurt & 1/4 cup o.j. Can’t wait. It’s a rainy, baking day.
While, I made the muffins with too much yogurt and a little too much oj as one reader suggested. They don’t look like the typical muffin
but they are edible.
I have made these with the recipe as is and they were delicious. I have also tried them with different add ins and they are consistently fool proof.
Try adding 1/2 cup drained crushed pineapple and 1 cup sweetened coconut and they are awesome. I also tried them with 2 cups of diced ripe pears instead of the bananas and 1/2 cup dried cranberries and 1/2 cup white chocolate chips.
Today I am going spicy and will be using apples, cinnamon, nutmeg and adding a streusel topping.
Just writing the recipe, we’re shaking in antcipation–bet they’ll go down a treat, my granny even gobbled a few down last time! though i should rlly be watching the waste line! love the new cook book-great for reading in bed! luv ya all, MWAH xxxxxxxxxxxxxxxxxxxx
Hi, me and my 7 year old daughter are just about to make these muffins for the first time, do I use self raising flour or regular?? many thanks
I have now just made them with regular flour and the smell in my kitchen is amazing…….
Regular flour – the soda and powder will help them rise 🙂
I really, really want to try this recipe, does anyone have the measurements in either ounces or in grams ? (Sorry I have never been able to cope with “cups” !)
UKPudding: visit http://www.worldwidemetric to plug in the imperial amount and it will give you the metric conversion.
Thank you so much – will try them out and let you know how I get on !
i’m one of those cooking/baking beginners n this recipe is proved to bake supppperrrr delicious muffins (even made by moi!)!! cheers from hong kong
Wow!!!! Just pulled these little babies out of the oven! I’ve never tried making banana muffins before but after seeing some bananas in the fruit bowl I thought “No one is going to eat these, I might as well bake muffins!”
I’m so glad I did, these are just wonderful.
Thank you so much!
just wanna say thanks for this great recipe!
i love the texture – soft and bit moist. and i used some cocoa powder, cutting down the bananas to 2 and a half 🙂
Hi, I agree! Great recipe! I have never baked any muffin before so this is my first attempt cause my son loves bananas! The muffins seem to turn out a bit too moist though. Any remedy?
LOVED this recipe!! We’re big vanilla fans, so I added 1 tsp of vanilla to the banana mixture and then added one package of vanilla instant pudding (decreasing the flour to 1 1/3 cup), which is from a favourite cookie recipe of ours… DELICIOUS!! Moist and cakelike and hard to have just one! Thank you so much!!
you are so right these are the best banana muffins i have ever tasted may well even be the best muffins all together. I never bake muffins ever im more of a cake person but these turned out perfect thanks. I added a hint of mixed spice yum!!!!
Oh! My! Word! These are simply fantastic. Just took my first bite and am in heaven! By far the best muffins I’ve ever made or tasted. Thank your for this yummy, yummy recipe!
Best Regards,
Khumo from Gaborone, Botswana
Tried this recipe with one-half cup coarsely chopped pecans. After cooling, rolled the tops in sugar. Simple, but elegant. Presented for company, got raves and praise. Thanks, Cat!
I liked how simple the recipe was and the taste is great, but next time I’d use 3 bananas instead of 4. My muffins are too sticky/wet on top!