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
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Watch the video below to see exactly how I make these perfect muffins. You can find more delicious recipe videos on my YouTube channel
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Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Best Ever Banana Muffins
- 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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is my go to banana muffin recipe. My family absolutely loves them and they turn out perfect every single time. I will often add chocolate chips and walnuts or pecans. DELICIOUS!
So glad you loved them! Thanks for taking the time to leave a comment 🙂
Can I cut down on sugar? 3/4 cup seems like a lot.
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!
Can I use coconut palm sugar for this recipe ?
We couldn’t suggest that as we’ve never tested this recipe with coconut palm sugar but technically you could substitute it if the coconut palm sugar has a fine enough grain.
What sugar/applesauce measurements have you found to work the best?
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 🙂
Applesauce replaces oil, not sugar.
I always replace the full amount of sugar with applesauce
I always cut sugar in half, I find it too sweet as well
This recipe only makes 9 regular sized muffins, not 12 as stated.
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 🙂
I just made 15 average sized muffins !
It depends on the size of the banana..mine made 14! So I’m guessing it’ll vary every time.
I’ve made this recipe 5+ times, and I always get 14 full muffins from a standard muffin tin too! Every time.
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
So glad you loved them!!
Love the blueberry walnut idea!
I just made a double batch and made 24 perfect sized muffins very happy 🙂 thank you for the recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These made exactly 12 muffins for me. Medium size.
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.
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.
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
I’ve been using this recipe since November 2016 and it has never failed. This is the first baking recipe that I have ever used that worked perfectly the first time!! I personally cut the sugar in 1/2 but otherwise it’s perfect…
Thanks so much Christina!🙂
Love this recipe! It is perfect as is!
They also freeze super well.
When I was pregnant I had gestational diabetes so I cut the sugar in half and used whole wheat flour and it still turned out amazing!
Now my son has an egg allergy so I switch the egg out for unsweetened apple sauce and again- still great (needs a touch longer to cook)
Thanks so much for your feedback Katie!!🙂
Made these today and everyone said they are very moist
Thanks for your comment Claire!
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.
I think it tastes better with 3/4 cup of sugar
I leave the sugar out of this recipe completely when the bananas are really ripe and it’s delicious. I also add some chocolate chips for the kids when leaving out the sugar and it adds just the bit more sweetness.
We sometimes do that as well! Happy baking ☺️
My bananas were quite ripe so I just put 1/4 cup of sugar and they turned out great!
That’s a good trick!
i would like to make a banana loaf instead. what temp and time to cook would you recommend?
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!
Thank you so much for asking this question!!! I was wondering the exact same thing!!! Happy New Years All!!
Me encanto la receta! Definitivamente la hago mañana para merendar
Gracias! Me alegro de que te guste la receta 🙂
I made these yesterday and they are delicious! Best banana muffins I have ever had ~ Moist and fluffy! Thank you for the recipe: )
So glad you enjoyed them Steph! Thanks for the positive feedback!
Love this recipe, even with my modifications!
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
Thanks for the feedback Sara! So glad you find them delicious!
I love a good banana muffin recipe! Thanks so much for sharing this!
Thanks Kristen!! Hope you enjoy the recipe!
can i freeze and bake later or store the bater overnight in the fridge?
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!
These guys look yummy. I have lots of frozen ripe bananas cluttering up my freezer I think I will try these out this weekend
Thanks so much! Hope you enjoy them Shannon!
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
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!
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!
Thanks so much Nicole! So glad you enjoyed them! They're one of my favourite recipes too!
Great recipe! Use it every week. I’ve added chocolate chips Carmel chips very easy and always taste great
So glad you like it!
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!
My best advice is to use Google conversion (simply Google the specific amount in the recipe) 🙂 It's always pretty accurate!
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.
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!
Amazing recipe and the chocolate in it worked great. Definitely a winner in my house. Thank you for sharing.
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 : )
Thanks Lynette! I appreciate the feedback! it's one of my favourite recipes too 🙂
Great recipe and super simple!! If I wanted to add walnuts, how much would I add?
Thanks Megan! 1 cup of chopped walnuts would be great in this recipe! Hope you enjoy it!
These are delicious! I followed the directions to a T and they came out perfect! Thank you for the recipe!
I'm so glad you like the recipe! I hope you make it again and again like I do! 🙂
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!
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!
Hi,can I use whole wheat flour instead of all purpose flour. Will the texture and moisture be affected because of that ? Thank you
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! 🙂
I put the sugar in with the dry ingredients by acccident. Do you think it will make a difference?
It shouldn't make a difference. This recipe is incredibly forgiving! Hope they turn out great!!
Are there any changes for high altitude?
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!
I only did 1 1/4 cups of flour instead of the 1 1/2 and it turned out great!
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.
Thanks for the positive feedback! I'm so glad you're enjoying the recipe! 🙂
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.
That's fantastic! I'm so glad your family enjoyed them!
I only have olive oil in hand do you think that would be OK? Thanks
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!
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! 🙂
So glad you're enjoying the recipe! And those sound like some great modifications! Thanks 🙂
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.
That's so great! I'm really glad you enjoyed them!
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!)
That’s great! Glad you enjoyed them!
Can I stuff these with Nutella before baking?
Of course!! Great idea!
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 ?
Sounds like you made some good substitutions!
I have the exact same cook book and I love it. And the recipes too.
Isn’t it great? So classic!
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!
You’re welcome! So glad you enjoyed them!
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
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!
I did make the mini muffins and let it bake for 12 minutes total. They came out great!
Made these today as directed. They were really good! Thanks!! Will definitely be trying another one of your muffin recipes!
So glad you liked them!! 🙂
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!
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!!
Ty Chrissie you are the best! Hagd!
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!
I’m SO thrilled you like the recipe so much! And those sound like some great add-ins! Enjoy your breakfasts this week 😉
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!
Good idea to use your stand mixer to mash up the bananas really well! I’m glad you enjoyed the recipe!
So good!! Simple too! I added pecan pieces, added a nice texture. A keeper!
Pecans would be a great addition! So glad you liked the recipe! Thanks for the feedback!
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!
SO glad you loved the recipe! Thanks for sharing your feedback with me! 🙂
Hi , these are fantastic would I be able to add oatmeal to them & how much thanks
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!
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!
SO glad you loved the recipe! Isn’t it a great one!?!?? 🙂
Just made these. Best banana muffins I’ve ever had. I made them in my donut pan. Came out amazing
So glad you loved them Jenna! 🙂
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.
Canola oil is a great choice! It’s a nice, light vegetable oil. I use it in this recipe all the time!
Hi I only have Coconut Oil..is it okay to use this?
Muchas gracias for the easiest and tastiest banana muffin.
I gave it s try and they were heavenly.
So glad you liked them! Thanks for the feedback!
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?
Just freeze them in an airtight container or freezer bag 🙂
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!
So glad you loved them! Thanks for the feedback!
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!
Thanks for the positive feedback!
These are amazing! Just made them and they are moist and delicious. Thanks so much for sharing your recipe.
So glad you enjoyed them! Thanks for the feedback!
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
I’ve never done this, however this recipe is incredibly forgiving so it would likely work! Good luck!
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.
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 🙂
Very good muffins. Reduced sugar to 1/3 C and the flavor and sweetness were still great. It’s a keeper!
Thanks for the feedback! So glad you liked the recipe!
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?
So glad you like the recipe!! I actually have a delicious pumpkin muffin recipe – grab it here: https://thebusybaker.ca/pumpkin-oat-muffins/
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!
So glad you liked the recipe! Thanks for the positive feedback!
These are awesome! I add walnuts to the recipe- I get about 15 instead of 12! So yummy! Thanks for the recipe 🙂
Thanks Jessie!! So glad you liked them!!
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! : )
So glad you like the recipe! It’s wonderfully forgiving, so substitutions usually work out great!