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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EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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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
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Best Ever Banana Muffins
Recipe: Ingredients
- 3 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
Recipe: 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 on top of the wet ingredients and stir them gently with a fork.
- 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.
Recipe: Notes
Recipe: Nutrition
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 🙂
Thanks for these easy ,delicious muffin recipe!
Glad they include ingredients that are always in the cupboard and you can always add extra to make them a bit more luxurious if you want!
Thanks so much for the comment, so happy to hear you like the recipe!!
Super easy for a beginner! Definitely recommend adding chopped walnuts and raisins too 🙂
I’m so happy you enjoyed the recipe! Thank you for taking the time to leave your feedback! Adding walnuts and raisins sounds amazing.
These are the best banana muffins! Did not change a thing ( other than occasionally adding 1/4 tsp cinnamon to switch it up), but they are moist and delicious every time. Batter makes12 perfect muffins.
Thanks so much for the comment Monica, so happy to hear you like the recipe!!
Easy and delicious 😋
Thank you for your feedback!
These are so delicious! I love that the ingredients are minimal and that the recipe is flexible for add-ins or decrease/swap sugars. Results are always fluffy, moist and flavorful. This time I added a scoop of protein powder and chocolate chips to half of the batter; truly the best recipe. I usually have trouble with the protein powder ratio but not with this one. Simply added it in and didn’t need to sub out any flour…my new go-to!
Thank you for taking the time to leave your feedback! We’re happy to hear you are enjoying our recipe.
Delicious muffin which all the kids love. Always put chocolate chips in them for the little ones! A big favourite in my house..
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I’ve been making these muffins for a few years. The recipe is super easy and they turn out perfect every time! (I also get 12 good sized muffins out of this recipe.)
We’re so happy you are enjoying our recipe, Jennifer! Thank you for taking the time to leave your feedback!
Chrissie Many thanks for your recipe. Can you let me know the weight of the mashed bananas used? The bananas in my country ranges from 3 inches to 9 inches in length.
I’ve made these several times, always with success.
The recipe is very forgiving.
Today I screwed up and mixed in the sugar with the flour. Didn’t matter. It all comes together at the end.
Eggs are expensive in Canada, like 34 cents each, so I thought this would be a good recipe to try out my homemade aquafaba (from cooking chickpeas). The aquafaba turned out fine, if dark because I used too much water to cover the chickpeas and had to reduce it down. You can always use 3 tbsp of the liquid from canned chickpeas to equal one whole egg.
I thought the dark aquafaba would be unnoticed in a dark banana muffin and I was right.
I love this recipe!
Thank you for your feedback! We’re happy to hear you are enjoying our recipe.
hello busy baker. thank you. ive used your recipe many times. since i coach kids, i avoid adding any nuts. i reduce sugar because kids usually get too much so i only use 1/4 c plain sugar and 1 tblsp brown sugar. i also add 1 tsp each of cinnamon, nutmeg and vanilla to give that extra flavor and warmth.
All those sound like great tweaks. Thank you for sharing your feedback!
12 if you make mini muffins. For a mid-morning snack, more like 6 for us.
Hmm…I’m not sure what size muffin tray you’re using, this recipe makes 12 standard size muffins, however we also sometimes want them to be bigger 😂
It is my faverite cupcake recipe because it always comes out great. So no risk
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These are probably the best banana muffins ive ever made, and it came from me looking specifically for a recipe without brown sugar cause i was out. All i changed was i added a teaspoon of vanilla, but i have no doubt they would be amazing without it as well. Highly recommend these muffins!
Thank you, Ali!
Who knew something so simple could be so perfect?! This recipe is by far the best and I’ve used many different recipes. These turned out so moist and with the perfect amount of sweetness!
Thanks for your feedback, Cassie!
Great banana muffin recipe! I reduced the sugar a little and added some apple sauce instead. Also added some vanilla, cinnamon & nutmeg but not enough because I couldn’t taste them as strong as I wanted haha. We mixed in walnuts in half! Great recipe, lovely cakey consistency, only took 18mins to cook in our oven with silicon muffin moulds. I like mine stored in the fridge, more banana flavor than on the bench. Will be making again but love how versatile the recipe is!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Delish and so easy to make. Best recipe I have come across yet!!!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
One of the best recipes ever, very easy and fast. My cup cakes are great! Thank you
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I am afraid these are not good because of the amount of oil (yes I used vegetable oil). All I could taste was oil in these muffins, it would be much better with butter. Texture was good but couldn’t get past the oil taste.
Hmm…that sounds weird. Make sure you always use fresh ingredients. As butter is an animal fat and is solid at room temp it will change the texture of the muffins a little bit. However, you can try making the swap. If you try, let us know how it goes!
You simply must try these. Absolutely Devine and now a firm family favourite. So light and fluffy. I’ve been asked for the recipe so many times which I’ve happily shared ❤️
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback and for sharing our recipe.
These were such a hit. I’ve made a lot of banana muffins and these got the most compliments. Amazing!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!