The Busy Baker

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Best Ever Banana Muffins

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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! Watch the video below to see how I make them and check out the FULL RECIPE at the end of this post!


These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

 

These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

 

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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!

These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

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!!

These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

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 the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

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!

These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

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These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

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!

These Best Ever Banana Muffins are the best banana muffins you'll ever try - crispy on the outside and fluffy on the inside! And so easy to make in only one bowl! Ready in minutes! Recipe from thebusybaker.ca! #besteverbananamuffins #bestbananamuffins #bananamuffins #easymuffinrecipe

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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4.89 from 54 votes
Print

Best Ever Banana Muffins

These Best Ever Banana Muffins are the best banana muffins you'll ever try! And so easy to make in just one bowl!
Course Snack
Cuisine Baking
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 Muffins
Calories 167 kcal
Author Chrissie Baker (The Busy Baker)

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

  1. Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.
  2. In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
  3. Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
  4. 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.
  5. 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.
  6. 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!)
  7. 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.
  8. 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.

Recipe Notes

These muffins can be stored in an airtight container for up to 4 days, although they’ve never lasted that long in our house!

Nutrition Facts
Best Ever Banana Muffins
Amount Per Serving
Calories 167
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

    • 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!

      Reply

  4. 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: )

    Reply

    • 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!

      Reply

  8. 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

    Reply

    • 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!

      Reply

  9. 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!

    Reply

  10. 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!

    Reply

  11. 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.

    Reply

    • 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!

      Reply

  12. 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 : )

    Reply

  14. Anonymous says

    These are delicious! I followed the directions to a T and they came out perfect! Thank you for the recipe!

    Reply

  15. 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!

    Reply

  16. 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

    Reply

    • 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! 🙂

      Reply

  17. Anonymous says

    I put the sugar in with the dry ingredients by acccident. Do you think it will make a difference?

    Reply

  19. 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.

    Reply

  20. 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.

    Reply

    • 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!

      Reply

  22. 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! 🙂

    Reply

  23. 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.

    Reply

  24. 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!)

    Reply

  26. 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 ?

    Reply

  28. 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!

    Reply

      • 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

        Reply

        • 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!

          Reply

  29. Diane Cooper says

    4 stars
    Made these today as directed. They were really good! Thanks!! Will definitely be trying another one of your muffin recipes!

    Reply

  30. 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!

    Reply

    • 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!!

      Reply

  31. Cara says

    5 stars
    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!

    Reply

    • 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 😉

      Reply

  32. Jessica says

    5 stars
    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!

    Reply

    • Chrissie says

      Good idea to use your stand mixer to mash up the bananas really well! I’m glad you enjoyed the recipe!

      Reply

  34. Lisa says

    5 stars
    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!

    Reply

    • 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!

      Reply

  36. Jillian says

    5 stars
    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!

    Reply

  38. 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

    Reply

  39. Shagufta Dukandar says

    5 stars
    Hi Chrissie,
    Muchas gracias for the easiest and tastiest banana muffin.
    I gave it s try and they were heavenly.

    Reply

  40. 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?

    Reply

  41. Karen Donaldson says

    5 stars
    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!

    Reply

  42. Jessie says

    5 stars
    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!

    Reply

  44. 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

    Reply

  45. Anju says

    5 stars
    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.

    Reply

    • 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 🙂

      Reply

  47. Neasha says

    5 stars
    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!!

    Reply

  48. Krista says

    5 stars
    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!

    Reply

  49. Jessie says

    5 stars
    These are awesome! I add walnuts to the recipe- I get about 15 instead of 12! So yummy! Thanks for the recipe 🙂

    Reply

  50. Tanya S. says

    5 stars
    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! : )

    Reply

  51. 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!

    Reply

  52. JAmie says

    5 stars
    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

    Reply

    • 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!

      Reply

  54. Milly says

    5 stars
    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

    Reply

  55. Sunshine baker says

    5 stars
    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.

    Reply

      • Margie says

        5 stars
        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 !

        Reply

  59. Robert says

    5 stars
    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)]

    Reply

  60. Kim M says

    5 stars
    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!

    Reply

  61. Mallory says

    5 stars
    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!

    Reply

  62. Maria says

    i made the muffins gluten free and added a splash of water into the batter…turned out wonderful! thanks so much!

    Reply

  63. Penny Barry says

    5 stars
    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.

    Reply

  64. Amma Jo says

    5 stars
    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.

    Reply

    • Chrissie says

      Thanks so much for taking the time to leave a comment! I’m so glad you love the recipe so much 🙂

      Reply

  66. Terry says

    5 stars
    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.

    Reply

  67. Anita says

    5 stars
    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.

    Reply

  68. Jessica says

    5 stars
    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 ❤️

    Reply

  70. Wendy says

    5 stars
    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.

    Reply

  72. 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

    Reply

  73. Linda Gibos says

    5 stars
    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.

    Reply

  74. Ashley Hoober says

    5 stars
    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

    Reply

  75. 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 🙂

    Reply

  77. 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.

    Reply

  78. Megan S says

    5 stars
    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.

    Reply

  79. 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.

    Reply

  81. Alyssa says

    5 stars
    I’ve made these at least three times and they are always amazing and delicious! Thank you for this recipe!

    Reply

  82. 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

    Reply

  83. Tania says

    5 stars
    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. 🙂

    Reply

  84. Denise says

    5 stars
    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!

    Reply

  85. Jennifer says

    5 stars
    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!

    Reply

  87. Kathryn McCormick says

    5 stars
    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.

    Reply

  89. 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

    Reply

  91. 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.

    Reply

  92. Rachel Haase says

    5 stars
    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!!!

    Reply

  94. 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).

    Reply

    • The Busy Baker says

      So happy to hear you got the second batch perfect! Thanks for taking the time to leave a comment!😁

      Reply

  95. 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!

    Reply

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