These Best Ever Banana Muffins are exactly that – the best banana muffins you’ll ever make! I’ve made these muffins hundreds of times because they’re easy to make, they call for simple ingredients, and they turn out perfectly every single time: crispy on the outside and soft and fluffy on the inside. Trust me, this will quickly become your favourite banana muffin recipe!
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*Looking for THIS recipe? Don’t worry! The recipe for these Best Ever Banana Muffins hasn’t changed a bit since the first day I posted it in April 2015! I’ve simply updated the photos today to re-share this amazing recipe with my readers. Enjoy!
I have such fond memories of these muffins from when I was a child. My mom has a recipe book called Muffin Mania (it was published in 1982, which explains the name) dedicated solely to muffins and the page with this recipe on it is stained and weathered and almost illegible. My copy of the recipe is in similar condition. That should tell you just how good these banana muffins are!!
We have 4 banana lovers in our house and we go through at least 3 bunches a week…sometimes 4, so there are weeks when I actually have to hide bananas from my husband and kids in order to let them ripen enough to make muffins with. But it is so so worth it!
These Best Ever Banana Muffins are easy enough to make with your kids (trust me, I make these with my 2 year old and 4 year old at least once per week) and they come together quickly and simply and the end product is absolutely fantastic!
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Feel free to add chocolate chips to these Best Ever Banana Muffins, if you want, but they’re so good on their own they don’t even need chocolate. You could also add nuts or dried fruit if you like, but when it comes to these muffins I’m a purist…I love them just the way they are!
I hope you enjoy this recipe for the Best Ever Banana Muffins!! They won’t disappoint!! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
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If you love baking as much as I do, you’ll love these recipes too!
- Best Ever Ginger Molasses Cookies!
- Best Ever Chocolate Chip Banana Bread
- Sweet and Sticky Cinnamon Buns
- Cinnamon Sugar Muffins
- Best Ever Banana Nut Muffins
Recipe Video
Watch the video below to see exactly how I make these perfect muffins. You can find more delicious recipe videos on my YouTube channel
Best Ever Banana Muffins
Ingredients
- 3 large ripe bananas
- 3/4 cup white sugar
- 1 egg
- 1/3 cup oil vegetable oil is best
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.
- In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
- Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
- Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
- Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
- Spoon the batter into 12 lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time (you don’t want some over-baked and some raw in the middle!)
- Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
- Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack. Or, enjoy one warm from the oven slathered in butter.
Anonymous says
Can I cut down on sugar? 3/4 cup seems like a lot.
Chrissie says
Absolutely! I often cut the sugar down and add a bit of applesauce in its place 🙂 This is a pretty versatile recipe, so feel free to experiment! Good luck!
Anonymous says
What sugar/applesauce measurements have you found to work the best?
Chrissie says
I would never replace more than half the sugar with applesauce, and if you do add applesauce, be sure to halve the oil as well 🙂
Mania Kurin says
Applesauce replaces oil, not sugar.
Alee says
I always cut sugar in half, I find it too sweet as well
D. Delevedio says
This recipe only makes 9 regular sized muffins, not 12 as stated.
Chrissie says
Hi! Thanks for your comment. The number of muffins this recipe makes will definitely be determined by the size of your muffin tins. I’ve made these muffins hundreds of times and they always make 12 standard-sized muffins for me 🙂
Laureen says
I just made 15 average sized muffins !
Elizabeth says
It depends on the size of the banana..mine made 14! So I’m guessing it’ll vary every time.
Melissa says
I’ve made this recipe 5+ times, and I always get 14 full muffins from a standard muffin tin too! Every time.
Johanna says
I just made them, they were delicious and lots of positive comments from my co-workers too. I made 12 plain, also 12 w/blueberries and walnuts.
Have to share recipe now lol
Chrissie says
So glad you loved them!!
Tina says
Love the blueberry walnut idea!
Aida says
These made exactly 12 muffins for me. Medium size.
Diana says
I just finished making them and I got 12. I used a quarter cup scoop for each muffin. It filled the muffin cup 3/4. They turned out amazing.
Krysta says
I got 12 very well rounded muffins per recipe. They certainly weren’t under-sized. Maybe your bananas were too small? It specifically calls for large bananas.
Sylvia Mackenzie says
Over many years, I have tried different recipes for banana bread and banana muffins and find this is the BEST.
I did cut sugar to just under a 2/3 cup.
Thank you for sharing
Claire Louise Devlin says
Made these today and everyone said they are very moist
The Busy Baker says
Thanks for your comment Claire!
Jeanna Brack says
I use Truvia instead of sugar. and I add pecans . Then I add a few dark chocolate chips to a few of them.. We love them.
bri bri says
I think it tastes better with 3/4 cup of sugar
Katelyn says
i would like to make a banana loaf instead. what temp and time to cook would you recommend?
Chrissie says
Thanks Katelyn. I often do that with this recipe too! I keep the oven temperature the same and increase the baking time by about 20 minutes to start. The baking time largely depends on your oven and also what kind of loaf pan you're using (glass pans vs. aluminum pans vs. non-stick pans), so watch it closely and use the toothpick test to see whether or not it's done after an extra 20 minutes. Good luck!
Ashley R says
Thank you so much for asking this question!!! I was wondering the exact same thing!!! Happy New Years All!!
CRISTINA ZAMBRANO says
Me encanto la receta! Definitivamente la hago mañana para merendar
Chrissie says
Gracias! Me alegro de que te guste la receta 🙂
Steph says
I made these yesterday and they are delicious! Best banana muffins I have ever had ~ Moist and fluffy! Thank you for the recipe: )
Chrissie says
So glad you enjoyed them Steph! Thanks for the positive feedback!
Karen Vidal says
Love this recipe, even with my modifications!
Sara Adam says
I just made this recipe! I doubled the ingredients. 1st 12 good size muffins without chocolate chips, absolutely delicious! Now I will add chocolate chips for my son in law! Lo
The Busy Baker says
Thanks for the feedback Sara! So glad you find them delicious!
Kristen - Dine & Dish says
I love a good banana muffin recipe! Thanks so much for sharing this!
Chrissie says
Thanks Kristen!! Hope you enjoy the recipe!
rraustin says
can i freeze and bake later or store the bater overnight in the fridge?
Chrissie says
These muffins freeze really well after they're baked, but I wouldn't try to freeze them before they're baked and I also wouldn't recommend freezing or refrigerating the batter. The leavening agent is activated as soon as the wet ingredients are mixed with the dry ingredients, so if you let the batter sit for too long it will change how the muffins rise (they'll likely rise way too much at first and then completely deflate). It's best to make them and then bake them right away. Hope you enjoy the recipe!
Shannon says
These guys look yummy. I have lots of frozen ripe bananas cluttering up my freezer I think I will try these out this weekend
Chrissie says
Thanks so much! Hope you enjoy them Shannon!
mumof1sonxxx says
Hi can you tell me if I used self raising flour instead of all purpose as I don't have any of that in my cupboard and just omit salt, baking soda and baking powder would they still taste ok oh sorry I was talking about those lovely looking banana muffins
Chrissie says
Hi! I've never made these with self-raising flour so I can't comment on how they'll turn out. I'm sure the taste would be similar but the texture might be a bit different. Good luck!
Nicole says
Just made these and they are SO GOOD! Made with applesauce instead of oil (because I ran out). This recipe is a keeper. Thanks for sharing!
Chrissie says
Thanks so much Nicole! So glad you enjoyed them! They're one of my favourite recipes too!
Steven G Wiebe says
Great recipe! Use it every week. I’ve added chocolate chips Carmel chips very easy and always taste great
Chrissie says
So glad you like it!
Anonymous says
Hi, these look so good and your other muffins look yummy too. I would like to try your muffins recipes. Would you be able to give recipe in gm or let me have the cup conversion? I am from Singapore and just want to be sure I do it right. Thanks!
Chrissie says
My best advice is to use Google conversion (simply Google the specific amount in the recipe) 🙂 It's always pretty accurate!
Blommie says
Hi, I was wondering if I add chocolate chips to the recipe and cut out some of the sugar, will it affect the outcome of the muffins?
I am by no means a baker I just follow recipes and was just wondering if you would know? There is so much chocolate left over from Easter I am making chocolate everything. Thank you.
Chrissie says
Chocolate everything sounds good to me!! 🙂 Yes, you can absolutely add some chocolate and reduce the sugar by up to a third and the recipe will still work beautifully! Enjoy!
Blommie says
Amazing recipe and the chocolate in it worked great. Definitely a winner in my house. Thank you for sharing.
Lynette says
Amazing recipe! I made 5 jumbo muffins instead of 12 regular sized one! So moist and fluffy! Love the texture! Would use the recipe again : )
Chrissie says
Thanks Lynette! I appreciate the feedback! it's one of my favourite recipes too 🙂
Megan says
Great recipe and super simple!! If I wanted to add walnuts, how much would I add?
Chrissie says
Thanks Megan! 1 cup of chopped walnuts would be great in this recipe! Hope you enjoy it!
Anonymous says
These are delicious! I followed the directions to a T and they came out perfect! Thank you for the recipe!
Chrissie says
I'm so glad you like the recipe! I hope you make it again and again like I do! 🙂
Kerry Day says
I have made these twice. I forgot the oil the first time and they were a bit more solid but still very good. Thank you so much for sharing this reliable recipe!
Chrissie says
I'm so glad to hear you enjoy the recipe! I've made them without oil before too (also by accident) and they were still great!
moni d says
Hi,can I use whole wheat flour instead of all purpose flour. Will the texture and moisture be affected because of that ? Thank you
Chrissie says
Yes! You can definitely use whole wheat flour. It will cause the texture to be a little bit more hearty, but it will still taste great! Enjoy! 🙂
Anonymous says
I put the sugar in with the dry ingredients by acccident. Do you think it will make a difference?
Chrissie says
It shouldn't make a difference. This recipe is incredibly forgiving! Hope they turn out great!!
Anonymous says
Are there any changes for high altitude?
Chrissie says
I'm sorry, I haven't done a lot of baking at high altitudes. My advice would be to research changes for high altitude baking in general. This recipe is incredibly forgiving, so I'm sure it'll taste great either way!
Ryan and Haley Cole says
I only did 1 1/4 cups of flour instead of the 1 1/2 and it turned out great!
Anonymous says
I just finished making these about an hour ago and my partner has just about eaten them all. They are very nice from the one I've managed to take for myself, thanks for this wonderful recipe I see myself making these quite a lot. Also a great way to use up some of those cheap bananas I've managed to get my hands onto.
Chrissie says
Thanks for the positive feedback! I'm so glad you're enjoying the recipe! 🙂
Anonymous says
These truly are the best ever banana muffins I have made. I did omit 1/4 cup sugar and found they were perfect. So good thanks for this recipe. My family demolished them.
Chrissie says
That's fantastic! I'm so glad your family enjoyed them!
Anonymous says
I only have olive oil in hand do you think that would be OK? Thanks
Chrissie says
I don't think olive oil would be the best choice – it's got quite a strong flavour that might not work in this recipe. A good substitution for the oil in this recipe is actually melted butter or melted margarine. Good luck!
Sara Wertz says
hi I loved this recipe and have made it a couple times now its a good toss up between this and a recipie I have that uses yogurt. I also tried to make these a bit healthier by mixing everyones suggestions…I used half cup honey instead of sugar. 1/3 cup applesauce instead of veggie oil and divided the flour to 1 cup white and 1/2 cup wheat also added 1/3 cup quick oats, 1tsp vanilla and even a dash of cinnamon. They came out hearty and deliscious! I even popped a few blueberries in a few and just as tasty! 🙂
Chrissie says
So glad you're enjoying the recipe! And those sound like some great modifications! Thanks 🙂
Anonymous says
By far the simplest but most delicious muffins I've made! Made a dozen and they were gone by the next morning!my family had asked for more. And I do alot or baking so they are not new to home baked goods. But i see this as a new family favorite. Thank you for the post.
Chrissie says
That's so great! I'm really glad you enjoyed them!
Anonymous says
I've been making these since the Toronto Star reprinted the recipe in 2008. I even hunted down a reprint copy of the cookbook! I love them, but in most batches felt like they were salty, and they sometimes had that tang you get when something is overleavened. I reduced the salt to 1/8-1/4 tsp. depending on ripeness, and the baking soda and powder to 3/4 tsp. each, they still worked beautifully. In fact, I made them today for breakfast and added 1 cup of chocolate chips as per the Star… Yum. (If I were doing chocolate chips again, I'd probably cut that to 2/3 cup because they were almost too chippy!)
Chrissie says
That’s great! Glad you enjoyed them!
Anonymous says
Hi 🙂
Can I stuff these with Nutella before baking?
Chrissie says
Of course!! Great idea!
Anonymous says
Excellent muffins! I swapped the white sugar for a little honey and brown sugar. I also added vanilla and cinnamon. Did 1 cup white flour and half cup of oats. So yummy ?
Chrissie says
Sounds like you made some good substitutions!
Anonymous says
I have the exact same cook book and I love it. And the recipes too.
Chrissie says
Isn’t it great? So classic!
Heather Elema says
These are great! Doubled the recipie and made them in mini muffin pans for my toddler. Replaced half the sugar with unsweetened applesauce and added 3/4cup of chocolate chips and they turned out great. Thanks for the recipie!
Chrissie says
You’re welcome! So glad you enjoyed them!
Delynda says
Do you know how long you would bake the mini muffins for,should I use the same temperature that use for the big ones? and about how many would one recipe makes. Im getting ready to make these, for some 2 1/2 – 3-year-olds for coop preschool… thank you
Chrissie says
Yes, use the same temperature and just watch them as they bake…maybe shave a few minutes off the baking time, but watch them carefully. I don’t make these as mini muffins very often, but I think this recipe would likely make somewhere between 24 and 30 mini muffins, depending on the size of your mini muffin pan of course. Hope that helps!
Grace says
I did make the mini muffins and let it bake for 12 minutes total. They came out great!
Chrissie says
Great!
Diane Cooper says
Made these today as directed. They were really good! Thanks!! Will definitely be trying another one of your muffin recipes!
Chrissie says
So glad you liked them!! 🙂
Jacquie says
Ok so here is a question. I only have 2 ripe bananas and I looked up what to substitute 1 banana with and it said 1/2 cup of applesauce. So what do I do about the sugar and oil measurements now? Ty for your time!
Chrissie says
Hi Jacquie, thanks for your question. This is an incredibly forgiving recipe – what I’d suggest is adding only 1/4 cup of applesauce and keeping all the other ingredient amounts the same. Applesauce tends to add a lot more moisture to a recipe than a banana would since the water content is higher, and if you find your batter at the end is a little too runny even after only adding 1/4 cup of applesauce, just add a few more tablespoons of flour before baking. I’m sure they’ll turn out great!!
Jacquie says
Ty Chrissie you are the best! Hagd!
Cara says
Just made these for my weekly “breakfast” treat. I doubt they’ll last till Friday!
I admit I went off book a bit but you are so right in how forgiving the recipe is! I did a half cup of shredded coconut and a quarter cup of chocolate chips and reduced the sugar to a quarter cup. Had to add a splash of milk to get the consistency right after all my “add ins”.
This is a recipe worthy of writing on a little card and keeping in the “go to” box on top of the fridge!
Thank you!
Chrissie says
I’m SO thrilled you like the recipe so much! And those sound like some great add-ins! Enjoy your breakfasts this week 😉
Jessica says
Thanks! This was an easy recipe and my picky-eater loves them! I used my stand mixer to really blend up the bananas first so he wouldn’t get chunks in the muffin. That’s how he likes them. I added a splash of vanilla. Thanks!
Chrissie says
Good idea to use your stand mixer to mash up the bananas really well! I’m glad you enjoyed the recipe!
Heather says
So good!! Simple too! I added pecan pieces, added a nice texture. A keeper!
Chrissie says
Pecans would be a great addition! So glad you liked the recipe! Thanks for the feedback!
Lisa says
I just made these & they are perfect! Exactly the flavor of we love of banana bread but much more portable & sometimes portable is good. I had to hide the bananas but my husband is happy with these muffins! I’ve looked at many recipes but this is the one! Thank you for posting it for me to find!
Chrissie says
SO glad you loved the recipe! Thanks for sharing your feedback with me! 🙂
Jessica says
Hi , these are fantastic would I be able to add oatmeal to them & how much thanks
Chrissie says
I’m not sure exactly how much oatmeal would be good to add…perhaps I’d suggest cutting the flour by half a cup and adding the same amount of oatmeal. Maybe a little more. But because I’ve never done it I can’t guarantee that it would work. Good luck!
Jillian says
I gotta tell ya… I only kinda follow recipes. Baking isn’t a science, right? (…it totally is) So, I had two crazy ripe bananas, some olive oil, some coconut oil, and the rest of the ingredients and decided “meh, good enough” I was right- it was. I over mixed, I only half way measured, I added some cinnamon and walnuts… these should have been awful. They weren’t. They were stupid delicious. Seriously. So. Good. Thanks for the recipe!
Chrissie says
SO glad you loved the recipe! Isn’t it a great one!?!?? 🙂
Jenna says
Just made these. Best banana muffins I’ve ever had. I made them in my donut pan. Came out amazing
Chrissie says
So glad you loved them Jenna! 🙂
Linda Witwer says
Hi Chrissie………..I haven’t made these muffins, but I love the recipe……….I’m making them
for breakfast tomorrow morning………….what I was wondering “would Canola Oil” be too
heavy for the muffins………..not sure if this is veg oil or not.
thanks Linda……xoxoxox
Chrissie says
Canola oil is a great choice! It’s a nice, light vegetable oil. I use it in this recipe all the time!
Ermee says
Hi I only have Coconut Oil..is it okay to use this?
Chrissie says
yes!
Shagufta Dukandar says
Hi Chrissie,
Muchas gracias for the easiest and tastiest banana muffin.
I gave it s try and they were heavenly.
Chrissie says
So glad you liked them! Thanks for the feedback!
Kristie says
I would like to make these muffins ahead of time to.make eating breakfast easier in the mornings. Once cooled, what’s the best way to freeze them?
Chrissie says
Just freeze them in an airtight container or freezer bag 🙂
Karen Donaldson says
These are indeed the BEST Banana Muffins! I added some Cinnamon Chips to the batter and it turned out A-MAY-ZING!!! My 17-year old and 13-year old said I can make these anytime!
Chrissie says
So glad you loved them! Thanks for the feedback!
Jessie says
In the oven now! Really excited- I added walnuts and a little vanilla. Thanks for sharing- super easy to follow and I’m at absolutely positive they will be delicious!
Chrissie says
Thanks for the positive feedback!
Aviva says
These are amazing! Just made them and they are moist and delicious. Thanks so much for sharing your recipe.
Chrissie says
So glad you enjoyed them! Thanks for the feedback!
Stephanie says
Hi there,
I have read the comments and see how half the sugar can be replaced for applesauce, however what if I want to use no sugar at all and no honey or maple syrup or substitute??? My daughter has high dietary restrictions. Also any egg substitute that’s been tried???
Thanks!!! . Stephanie
Chrissie says
I’ve never done this, however this recipe is incredibly forgiving so it would likely work! Good luck!
Anju says
Hi there
I was so tempted to make these right away after reading the recipe and was just prepping up to make them now but realized I ran out of baking soda. Can I skip it completely or use a substitute? I Google and found I could use 4times baking powder but would that make them taste bitter.
Your recipes are really good.
Chrissie says
Thanks for the feedback. Unfortunately I can’t suggest another leavening agent for these muffins. Baking soda is truly the best and it makes the recipe what it is. It’s probably a best idea to make the recipe when you get some baking soda 🙂
Amy C. says
Very good muffins. Reduced sugar to 1/3 C and the flavor and sweetness were still great. It’s a keeper!
Chrissie says
Thanks for the feedback! So glad you liked the recipe!
Neasha says
Thank you 100x over- these are unbelievable! I use coconut sugar and see no difference. Definitely my favourite recipe so far
Do you think it would work to substitute the banana for pumpkin purée to create pumpkin muffins?
Thanks!!
Chrissie says
So glad you like the recipe!! I actually have a delicious pumpkin muffin recipe – grab it here: https://thebusybaker.ca/pumpkin-oat-muffins/
Krista says
I made these today!
I ran out of muffin cups so I used my baking my parchment paper and cut it into squares. They look like I bought them at Starbucks! So cute!
I used Splenda instead of sugar, same measurements, turned out great!
I also added 1 tsp of vanilla and ½ tsp of cinnamon! So yummy! Just what I was craving for this newly fall weather I’m getting here in Oklahoma!
Chrissie says
So glad you liked the recipe! Thanks for the positive feedback!
Jessie says
These are awesome! I add walnuts to the recipe- I get about 15 instead of 12! So yummy! Thanks for the recipe 🙂
The Busy Baker says
Thanks Jessie!! So glad you liked them!!
Tanya S. says
Thanks so much for the recipe!! I just made these on a Sunday morning and they turned out amazing!!! I was worried because I only had whole wheat flour, and I replaced the all purpose flour completely, but I also used an extra half a banana and replaced 1/3 of the granulated sugar with brown sugar and I think it made up for the texture!! They are so soft inside and perfectly crispy on the outside. And it was so quick!! Thanks again! : )
Chrissie says
So glad you like the recipe! It’s wonderfully forgiving, so substitutions usually work out great!
Mel says
I just made these and they are delicious! Perfect as is, or as other have stated, with reduced amount of sugar. Especially if you’re planning on adding chocolate chips or topping with a sweet spread. The only thing I changed was using 1/3 cup of apple sauce to replace the oil. You would never even know and it’s even better for you :). Thanks for this awesome banana muffin recipe, it’s officially my favourite!
Chrissie says
So glad you love this recipe! Thanks so much for sharing that feedback!!
JAmie says
I was thinking “ yeah sure. Everyone says their recipe is the best” but this one actually is. Super easy to make and puff up on top, little crispy on the outside soft and delicious on the inside. Definitely the best I’ve ever made
Chrissie says
I’m so glad you love the recipe! Thanks for sharing the positive feedback!
Nallely says
Can I use Browns sugar?
Chrissie says
Great question! I have used a combination of white and brown sugar for this recipe, but never only brown sugar. I think it would probably work just fine, though. This recipe is very forgiving. Brown sugar does have more moisture, so maybe add a tablespoon or two of flour to the batter just in case. Let me know how it goes!
Milly says
These banana muffins are AMAZING!!! I just made them a few days ago with my 2 and 5 year olds and we LOVED them! So delicious and moist!! I actually took out all the sugar, added a squeeze of honey, and popped some blueberries on top – I made 15 medium-small muffins and they have been perfect after school snacks 🙂 thank you. I’m just about to make them again now and try using gluten free flour and a flax egg…! x
Chrissie says
So glad you loved the recipe!! Thanks so much for taking the time to leave a comment! 🙂
Sunshine baker says
These are very good. I added some chocolate chips. This recipe is a keeper. Made 19 muffins with the yellow scoop. Baked for 14-16 min at 350.
Chrissie says
Thanks so much for your comment! I’m so glad you liked the recipe!
Amber says
These muffins are so delicious, made just like the recipe but added some chocolate chips. So quick and easy to make!
Chrissie says
Thanks for taking the time to leave a comment! I’m so glad you loved the recipe!
Marion says
Made these this snowy morn. They were delicious
Chrissie says
So glad you liked them! Thanks for taking the time to leave a comment!
Margie says
I just wanted to say Thank you for sharing this recipe. They really are the best tasting banana muffins I’ve had to date. I always chuckle a little when I hear someone claim that or put it in the title, usually recipes turn out good. Nothing fancy, but good.
This one, however, is awesome! I will no longer have to Google banana muffins because I will be using this one from now on.
Truly delicious, my whole family were quite impressed 😊
Great job !
Chrissie says
I’m so glad you loved this recipe! Thanks so much for taking the time to leave a comment!
Megan @ MegUnprocessed says
I love adding banana into my baked goods! These look so fluffy!
The Busy Baker says
Thanks Meg!
Robert says
I know this is a muffin thread but I was in a hurry and made it into a loaf. 5×9 pan and 40 min @ 350*
I added 3/4 cup of thin sliced (inexpensive cooking variety) dates and used 1/2 cup sugar, a pinch of cinnamon and nutmeg.
It turned out lovely. I ate a slice or 2 or 3 LOL with bottled peaches, cream cheese and chocolat ganache. I can hardly wait till tomorrow. Most people love Banana Bread/Loaf. My store often has properly aged bananas for 1/2 price. [How great is that (Ina Garten)]
Chrissie says
Great idea to make it as a loaf! So glad you liked it! 🙂
Kim M says
Thanks so much for this recipe. My daughter had state exams this morning and asked me to make muffins for her breakfast. Panic set in as I realized I had no instant muffin mix and no recipe that I knew off the top of my head to make. I scoured Pinterest for 20 minutes and then came across your recipe.
These muffins were a hit! My daughter took 4 to school and I took the other 8 to work. I shared with all my coworkers and everyone loved them. Expect some traffic to your site because everyone was asking for the recipe. You saved the day!
Chrissie says
I’m so glad you all loved them! Thanks so much for taking the time to leave a comment!!
Mallory says
This is the perfect banana muffin recipe—thank you! It seems super forgiving as well. I swapped the sugar for 1/3c maple syrup, used avocado oil, and swapped the all-purpose flour for 3/4c oat flour and 3/4c whole wheat flour. Then I topped some with mini chocolate chips and the rest with a teeny bit of Demerara sugar. SO good! Thanks again, this recipe is a keeper for sure!
Chrissie says
It is truly SO forgiving! Glad you found a mixture that works for you! 🙂
Maria says
i made the muffins gluten free and added a splash of water into the batter…turned out wonderful! thanks so much!
The Busy Baker says
Thanks Maria! So glad you loved them!!
Penny Barry says
Made these and added some coarse sugar on top. They didn’t need it. Awesome as they are, so moist!!! Thanks for such a simple recipe that’s so delicious.
Chrissie says
Thanks so much for taking the time to leave a comment! So glad you loved the recipe!
The Busy Baker says
Thanks so much for letting us know! Glad you liked them!!
Amma Jo says
OMG! I have always used the same recipe for Banana Loaf for years and have never made muffins from scratch. I have to tell you this the ABSOLUTE Best Ever Banana Muffins I have ever tasted. I was totally surprised by the results. I am baking for a Church Tea & Bake sale & now I need to find other things to bake, these will not be leaving my house! Thank you for sharing this gem of a recipe.
Chrissie says
Thanks so much for taking the time to leave a comment! I’m so glad you love the recipe so much 🙂
The Busy Baker says
Thank you Amma Jo for your beautiful words!! So glad that you liked them!! 😍
MuffinTop says
Just made these banana muffins and they turned out fabulous! Great recipe-Thank you!
Chrissie says
Thanks so much! I’m so glad you loved the recipe!!
Terry says
I just made these banana muffins and they are so moist and delicious. I will certainly be making them again. Thanks for sharing this amazing recipe.
Chrissie says
I’m so glad you liked them!!
Anita says
Very Very good recipe. When I make them I make a double batch. My grandkids sure can eat, so double batch it is. I use melted butter instead of oil and I add around a 1/2 cup of milk to the double batch. They turn out nice n soft. The kids love them. Well so do I.
Chrissie says
Thanks so much for your comment! Glad you loved them!
Jessica says
Omg these muffins are perfection! I used whole wheat flour and 1/3 cup of sugar but otherwise followed the recipe exactly. My kids ate them so fast ❤️
Chrissie says
So glad you loved the recipe!
Ash Bhatia says
Do you know how many calories are in these muffins?
I made them and they’re fantastic!
Chrissie says
They’re approximately 167 calories each 🙂
Wendy says
I made these and yes, they are THE BEST EVER! So easy and with ingredients I already had on hand. They were moist and fluffy. Not too sweet at all.
Chrissie says
So glad you loved them!
suzanne Smith says
made these today and I cut the sugar to 1/2 cup and they were delicious. Thank You
Chrissie says
Thanks so much for the comment! Glad you liked them!
Annie says
Hello,
Can I add fresh berries or would the liquid in berries mess up the recipe? I read all the reviews and posts and saw tweaks like adding dried fruit, chocolate chips and nuts but nothing about fresh fruit. I want to add blackberries and goldenberries.
Thank you,
Annie
Chrissie says
Yes! You can absolutely add fresh berries. Try to limit it to one cup of added fresh fruit. Enjoy!
Linda Gibos says
I chuckled as I read the comments about claiming these are the Best Ever Banana Muffins – but I too have to agree with the other commenters – these ARE the best ever banana muffins!!
Can’t wait to make them again, and baking is not even something I’m terribly fond of. 😉
Thank you for sharing.
Chrissie says
So glad you liked them so much! Thanks for your comment!
Ashley Hoober says
even the wonderful photos dont do them justice. at first glance they look like plain muffins but are secretly BURSTING with banana flavour!! Thanks so much for sharing
Chrissie says
So glad you like the recipe! Thanks for taking the time to comment!
hannah says
Hey,
I really want to make these muffins for my little boys but only have 2 bananas to hand! What can i use to substitute and I dont have applesauce as one user commented!
Thank you 🙂
Chrissie says
You could use grated zucchini in a pinch, but another banana would really be best!
Mindy says
Muffin mania!? I totally have that book and like you, grew up on it! I need to try this recipe again!
Chrissie says
You’ll love it!!
Lisa says
I just made these following the above recipe. I added a extra banana cause I had four. I made homemade liners using parchment paper, so they took a bit longer in the oven. They are tasty. The recipe made 12.
Chrissie says
Thanks so much! So glad you liked it!
Megan S says
Made these today. Delicious, tender and fluffy. I subbed half the oil with sour cream and subbed 1/4 cup of the sugar with brown sugar. Many people said the sugar was too much but I liked them sweeter.
Chrissie says
So glad you loved them! 🙂
Susan says
These are the best banana muffins I have ever made! They are light and airy with intense banana flavor. I reduced the amount of sugar to 1/2 cup but might try reducing even further next time.
Chrissie says
Thanks! Glad you liked them!
2019 Calendar says
Muffin mania!? I totally have that book and like you, grew up on it! I need to try this recipe again!
Elmarie says
Do the banana muffins have to go innthe fridge or not?
Chrissie says
Nope! Just store on the counter in an airtight container!
Alyssa says
I’ve made these at least three times and they are always amazing and delicious! Thank you for this recipe!
Chrissie says
So glad you like them!!
Liz Mohammed says
I made this recipe today and but I double the recipe added shredded coconut and coconut oil instead of the vegetable oil and replace one cup of flour with one cup of ground oats ,didn’t double the salt because I thought it would be too much so I used three-quarters tsp, it came out perfect, they’re yummy, will definitely make again for my grand kids
The Busy Baker says
So glad you enjoy this recipe! Thanks for letting us know Liz! 🙂
Tania says
I love to bake and I had surplus of bananas. I found your recipe via Pinterest and I just made a dozen muffins. My hubby will be enjoying these!! I even snuck a wee taste of the batter off my spoon…oh devine! These are perfect! Thanks for sharing the recipe!! It’s a keeper. 🙂
The Busy Baker says
So glad you enjoyed this recipe!! Thanks for the comment! 🙂
Denise says
My two year old and I have made these almost every week for a few months. Anytime I have tried a different recipe I have regretted it. Along with Martha Stewart’s pancake recipe, this is one I keep going back to. The only sub I make is to use extra virgin olive oil because it’s all we use. We all love these muffins!
The Busy Baker says
So glad you enjoyed this recipe so much! Thanks for the positive feedback! 🙂
Jennifer says
These actually ARE the best banana muffins! I also cut the sugar by 1/4 cup as per another reader’s comment. Easy recipe and great tip about combining wet and dry ingredients to make sure they’re just incorporated. So light and fluffy inside with a thin, crispy outside. Perfection! Thanks for sharing!
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
Emily says
I made these with gluten free all purpose flour and they are amazing! Thank you!
Chrissie says
Glad you liked it!
Kathryn McCormick says
The dozen muffins turned out very well! Of course, I did have a taste test before I take them to work. They’re delicious! Thank you for the recipe.
The Busy Baker says
So glad you enjoyed them!! Thanks for the positive feedback! 🙂
tbar says
My “go-to” muffin recipe! They turn out perfectly every time.
Chrissie says
Thanks! It’s our go-to recipe to! 🙂
TS says
These are so good! I doubled the recipe and only used 1 cup of sugar instead of 1 1/2. Half of the batch I mixed with dried blueberries and almonds. They baked really well and tastes really good
Chrissie says
So glad you liked them!
Cassy says
Hi, the recipe looks great! Can i ask how much grams of bananas were used?
Chrissie says
There’s no need to measure by grams. Simply 3 medium bananas is enough 🙂
SUSANNE KUNKEL says
Thank you so much for the simplest and tastiest recipe for banana muffins I have ever made. I should add, I’ve been baking banana muffins for over 50 years now.
Chrissie says
So glad you like them as much as we do!
Rachel Haase says
I halved the recipe since I only had 1 bananaa, but still used a whole egg. I used 1/4 cup Splenda instead of sugar, and added a little ground ginger and cinnamon. The kicker was that I put a thick fig jam in the middle that had chunks of fig, and they were amazing!!!
The Busy Baker says
So happy they turned out good!!😊
Sarina Kinnunen says
Thank you for the recipe! I can’t wait to try these!
The Busy Baker says
You’re welcome! Let me know how you like them!
Helen says
My sister gave Muffin Mania to my Mom years ago too when muffins became really popular for home baking. I took photo copies of some of my favourites when I got married in ‘91 to make in my own home. I still have the copy I made of this one all spattered and brown with its partner beside it Banana Oatmeal which was another winner. Pull it out all the time😊
The Busy Baker says
Thanks for your comment, Helen!😊
susyqstyles says
I cut down on the sugar – 1/2c and added a little pure maple syrup. Also, added 1/2 teaspoon of cinnamon. Liked that these muffins didn’t taste too sweet….Will make again!
The Busy Baker says
So glad you liked the recipe! 🙂
Arabesque says
I have done my muffins today. They’re very good! One just have to be careful not to overbake them because they’ll get dried (yup, that was my mistake – 3 minutes too long – but the second round was already perfect, spongy and perfectly moist).
The Busy Baker says
So happy to hear you got the second batch perfect! Thanks for taking the time to leave a comment!😁
Lina says
Seriously the best banana muffin recipe I’ve ever made. I got 14 out of the recipe but it’s because my muffin tin is a little on the small side. Awesome recipe, thank you!
Chrissie says
So glad you loved it! 🙂
Patricia says
Made these muffins this evening and they were wonderful. Thanks for sharing
The Busy Baker says
Thanks so much for letting us know! Glad you liked them!! 🙂
An says
I usually never comment, but this recipe is wonderful. My family really enjoyed it! It’s so moist and soft. I totally recommend it to everyone.
I howeevr, Made banana bread instead, and had it in the oven for an extra 10 minutes. Came out beautiful.
Thank you very much for sharing this recipe !
The Busy Baker says
So glad you enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
Ann says
Your banana muffins are excellent!
The Busy Baker says
Thanks so much!! Glad you like them! 🙂
Chelsea says
I’ve made these twice and they come out beautifully, we ate most of them the same day the first time. The only problem I face now is trying to store them for the week – the outer crispiness turns soft and i’d like them to stay crisp. Any recommendations for storage?
Chrissie says
Unfortunately this is something that happens with these muffins. Perhaps storing them in a paper bag on the counter would help.
Margaret Shearman says
I made these before when I did a search for banana nut muffins. I used applesauce to cut back on the sugar. These muffins were perfect. What made them even better is that they were 100 calories less than other muffins I have tried. I am a diabetic. I can used them as an afternoon snack or whenever a snack is needed. The taste and texture was just what I was looking for.
The Busy Baker says
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
Bre says
I love this recipe! I’ve made it a ton.
Not loving the inappropriate ad right on the recipe card, though…
Chrissie says
Yikes! Thanks for letting me know!
Mon says
These are delicious! I love the recipe and I’ve made them several times. Now, could the egg be substituted with egg whites and if so what qty? Sometimes I can’t bake these cause I don’t have eggs at home 😬
Chrissie says
I wouldn’t recommend substituting the egg. Glad you liked them!
Mish says
Great recipe! Thanks for sharing I added a bit of flax seed, vanilla and cinnamon. Switched the oil
To olive oil and turned out great! 🙂
Chrissie says
Glad you liked it!
Candice says
When mashing Bananas I’ve always used a wooden spoon, they don’t brown as much when you’re mushing them
Chrissie says
Great tip! Thanks!
Sheena says
This is really the best ever banana muffins! Best that I’ve ever made and had! I followed your recipe as closely as possible and got 6 jumbo muffins by baking for 25mins. They have a gd dome shape top, super soft & fluffy and really fragrant & tasty without being overly sweet. Really happy with them! Thanks!
The Busy Baker says
You’re welcome Sheena! We love them too😊
Linda says
I made these banana muffins this morning for breakfast. Turned out perfect. Very tasty. Only modifications I made was reduce the sugar to 1/2 cup, add 1 tsp vanilla extract, and 1/2 tsp cinnamon. Will definitely make again.
The Busy Baker says
It’s a great recipe and they’re SO yummy!
Bekki says
Love these muffins! I’ve made them plain, with blueberries, chocolate chips, and nutella swirl. The only thing I do that isn’t specific to the recipe is use coconut oil for the oil.
The Busy Baker says
Glad you liked the recipe with any other toppings and coconut oil too!🙂Thank you Bekki!
Jackie says
Thanks! I decreased the sugar to just a little over 1/4 c, and added a scant teaspoon of vanilla and a little cinnamon to make up for any lost flavor. Then, unintentionally, I ran out of flour! I only had a little over a cup of flour, so I replaced most of the “gap” with rolled oats. It still worked and was a lovey texture and flavor.
The Busy Baker says
Thank you Jackie!! Glad to hear it turned out well even so!😊
Lesley says
How does this recipe work for doubling?
Thank you
Chrissie says
Yes of course!
Yuliana says
Thank you for this simple but incredibly delicious muffin recipe. I made 9 muffins out of it and they were gone same day, same hour. Will definitely make again
Chrissie says
So glad you enjoyed!!
Lorraine says
Made this 2 Sundays in a row. My 3 yr old helps and today drove me nuts talking and I forgot to add the eggs:/ I added them after mixing the flour a little. I’ll know how they turn out in some 20 min. 🙁
Lena says
This recepice is clear and delicious the cupcake is moist the recepice is very clear and it t’elle you Somme
useful tecnique and I teller you why it better to use then the otter technique. The cupcakes are really delicious I put Somme chocolate icing on theme it was good thank for the recepice 🙂😁
The Busy Baker says
Your welcome Lena! Yes, it’s a great recipe and they’re SO yummy!!
Jan says
Thank you – they were delicious – I managed 16 medium sized muffins. I added a small amount of chia seeds, cinnamon, a very small amount of chocolate shards, some walnuts. The recipe was very simple to follow.
Chrissie says
Glad you liked it! 🙂
Kathleen says
I made a double batch of these muffins for the first time today. These truly are the best ever banana muffins! I have tried many a recipe, all with success, however, this will be the only recipe that I will be using going forward. I followed your recipe exactly as written, only adding a cup and a half of chocolate chips to the batter. This made 24, large, rounded, golden beauties with a moist, fluffy, tender crumb…more like a cupcake than a banana bread texture. I have just finished trying one, still a little bit warm from the oven with a cup of Earl Grey tea. Oh my, so delicious! This is a great recipe Chrissie, thanks for sharing.
The Busy Baker says
Thank you Kathleen!! It gives me so much joy to see people that appreciate the recipe so much!🙂
Natalie says
I’ve had this recipe pinned for a while, and made it for the first time a few weeks ago. They’re easy, and delicious. I’ve made them about 10 times now, and buy bananas just to ripen for this recipe! Thanks for this great recipe! 🙂
The Busy Baker says
You’re welcome Natalie!! So happy to hear you like it so much!🙂
Lorna Stubbs says
I love homemade banana muffins, especially one’s from simple recipes like yours. I had a similar recipe like this one years ago, but somehow I seem to have misplaced it. I can’t remember if it was from a cookbook, online, or from a friend, etc, but it was my all-time favourite banana muffin recipe! The recipe was almost identical to yours; same amount of bananas, same ingredients, maybe different proportions. I’m so glad to have this recipe, now I can start baking my muffins again! In fact, I have loads of ripe bananas in my fridge freezer; I’m going to use some of them this weekend to make my first batch of banana muffins in a long time. Thank you so much for this recipe! Oh yeah, I noticed that I was out of white sugar; can I substitute brown sugar in this recipe? I do that quite often in many other recipes anyways; I like the taste of brown sugar much better! I’m a Canadian Prairie Girl too, I live in Winnipeg; I’d be interested in learning more about of your simple recipes. I think we could have a lot in common. I don’t do social media, but I wouldn’t mind joining an email list for your recipes. I look forward to hearing from you!.
Chrissie says
I’m so glad you like the recipe! I’m from Winnipeg too 🙂
Jennise says
Omg I love this recipe and my son actually would eat this and not the store ones. He always ask me to make it. Thank you so much for sharing ❤️
The Busy Baker says
That makes me so happy!!🙂Thank you Jennise!
Natasha says
They are pretty decent, a bit salty, when you forget the sugar. *sigh* So they must be AMAZING with the sugar! Can’t wait to try them again.
I made them with high quality gluten free flour, 1-to-1. 🙂
Chrissie says
So glad you liked them!
nateekgnel says
Hi! I just made this today and the muffins were soft and moist. Only that there is a metallic after taste. Can I confirm that the recipe requires 1tsp baking soda and 1tsp baking powder? Cos in the post on making the perfect muffins, it says “For every cup of flour, you only need 1 teaspoon of baking powder or 1/4 teaspoon of baking soda.” Also, how think should the batter be? Mine was very thick like paste. Thank you!
Chrissie says
The baking soda and baking powder help give the muffins their soft, fluffy texture. And yes, the batter is supposed to be thick 🙂
Duckie says
Literally the best muffin recipe ever!! I’ve looked at many banana muffin recipes and this one is the best by far. Thank you!
The Busy Baker says
Thank you Duckie!! We love these muffins too!!😊
Tina says
Lives up to its title- BEST EVER! This ones for the books!!! 😋
The Busy Baker says
😄 Thank you Tina!!
Artemis says
Soo good! I use only 1/2 cup of sugar though and avocado oil. Yum!
The Busy Baker says
Thank you Artemis!😊
s.mohames says
hi uhm can I use 3 bananas for a double batch will it still taste like banana muffins
A says
Cut sugar to 1/4 cup as bananas we’re really ripe and because it’s my usual MO. Delicious and moist. Loved it.
The Busy Baker says
Thank you for your feedback! Glad you like them!🙂
Joann says
Hi Chrissie,
These muffins were really the best muffins I’ve ever made before. I did reduce the sugar to 1/2 cup and added some cashews to half of the batter. Both the muffins tasted awesome. The cashews gave the muffins a little crunch too!!
Not too moist, not too sugary, not too salty, the perfect muffins. I made these in the afternoon and they surely didn’t last long. They were that good!!! Thank you so much for sharing this recipe!!
Will surely be making them again!!😊
The Busy Baker says
Thank you Joann! Glad you like the recipe so much!🙂