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 🙂
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 🙂
Hi Chrissie,
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!
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
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?
yes!
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! 🙂
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!?!?? 🙂
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 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! 🙂
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!
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!
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!
I’m SO thrilled you like the recipe so much! And those sound like some great add-ins! Enjoy your breakfasts this week 😉
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!
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!! 🙂
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!
Great!
I have the exact same cook book and I love it. And the recipes too.
Isn’t it great? So classic!
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!
Hi 🙂
Can I stuff these with Nutella before baking?
Of course!! Great idea!
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!
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!
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 🙂
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!