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

Never miss a post! Follow me on: 

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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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My Sweet and Sticky Cinnamon Buns are one of the most popular recipes on my site!

 

 

This Easy No Bake Snickers Cheesecake has been pinned on Pinterest thousands and thousands of times!!

 

 

 

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4.9 from 48 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

      December 24, 2015 at 7:04 pm

      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

    February 11, 2016 at 7:59 pm

    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

      February 27, 2016 at 3:40 pm

      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

    March 8, 2016 at 12:02 am

    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

      March 13, 2016 at 7:35 pm

      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

    March 12, 2016 at 12:49 am

    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

    March 27, 2016 at 3:46 pm

    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

    March 30, 2016 at 3:05 pm

    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

      April 1, 2016 at 5:09 am

      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

    April 6, 2016 at 6:43 am

    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

    April 18, 2016 at 12:30 am

    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

    May 15, 2016 at 9:47 pm

    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

    May 18, 2016 at 6:58 pm

    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

      May 23, 2016 at 4:28 am

      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

    June 12, 2016 at 9:42 pm

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

    Reply

  19. Anonymous says

    June 19, 2016 at 3:00 am

    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

    June 24, 2016 at 2:17 pm

    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

      July 5, 2016 at 12:51 am

      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

    July 27, 2016 at 3:56 pm

    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

    August 5, 2016 at 10:27 pm

    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

    September 4, 2016 at 9:25 pm

    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

    December 15, 2016 at 6:57 pm

    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

    January 23, 2017 at 9:02 pm

    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

        May 12, 2017 at 12:29 am

        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

          May 20, 2017 at 8:22 pm

          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

    February 14, 2017 at 9:21 pm


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

    Reply

  30. Jacquie says

    February 27, 2017 at 3:36 pm

    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

      February 27, 2017 at 8:11 pm

      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

    March 28, 2017 at 4:07 am


    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

      March 28, 2017 at 7:09 pm

      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

    April 3, 2017 at 5:10 pm


    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

      April 5, 2017 at 10:47 am

      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

    April 19, 2017 at 6:41 pm


    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

      June 7, 2017 at 7:26 am

      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

    July 8, 2017 at 3:26 pm


    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

    August 21, 2017 at 9:59 pm

    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

    August 30, 2017 at 11:55 pm


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

    Reply

  40. Kristie says

    September 4, 2017 at 12:35 pm

    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

    September 6, 2017 at 7:36 am


    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

    September 8, 2017 at 2:25 am


    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

    September 14, 2017 at 1:18 am

    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

    September 19, 2017 at 1:58 am


    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

      September 20, 2017 at 11:49 am

      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

    October 17, 2017 at 2:15 am


    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

    October 17, 2017 at 7:52 pm


    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

    October 25, 2017 at 9:52 pm


    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

    November 12, 2017 at 1:45 pm


    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

    December 4, 2017 at 2:07 am

    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

    December 5, 2017 at 4:25 pm


    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

      January 22, 2018 at 8:56 pm

      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

    January 24, 2018 at 4:48 pm


    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

    February 21, 2018 at 11:15 pm


    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

        March 16, 2018 at 9:27 pm


        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

    April 6, 2018 at 12:39 am


    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

    April 13, 2018 at 12:48 am


    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

    April 29, 2018 at 8:26 pm


    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

    May 22, 2018 at 1:55 pm

    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

    June 13, 2018 at 1:16 am


    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

    June 28, 2018 at 5:36 pm


    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

      July 9, 2018 at 8:58 am

      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

    July 11, 2018 at 1:04 am


    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

    July 15, 2018 at 3:53 pm


    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

    July 23, 2018 at 1:49 pm


    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

    September 22, 2018 at 1:10 am


    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

    September 29, 2018 at 1:39 am

    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

    October 1, 2018 at 5:05 am


    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

    October 9, 2018 at 6:45 pm


    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

    October 10, 2018 at 2:09 pm

    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

    November 10, 2018 at 11:57 pm

    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

    November 20, 2018 at 11:29 pm


    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

    December 9, 2018 at 3:42 pm

    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

    January 9, 2019 at 4:51 pm


    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

    February 11, 2019 at 5:58 pm

    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

  85. TS says

    April 30, 2019 at 3:49 pm

    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

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