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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- Best Ever Ginger Molasses Cookies!
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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 🙂
They are pretty decent, a bit salty, when you forget the sugar. *sigh* So they must be AMAZING with the sugar! Can’t wait to try them again.
I made them with high quality gluten free flour, 1-to-1. 🙂
So glad you liked them!
Omg I love this recipe and my son actually would eat this and not the store ones. He always ask me to make it. Thank you so much for sharing ❤️
That makes me so happy!!🙂Thank you Jennise!
I love homemade banana muffins, especially one’s from simple recipes like yours. I had a similar recipe like this one years ago, but somehow I seem to have misplaced it. I can’t remember if it was from a cookbook, online, or from a friend, etc, but it was my all-time favourite banana muffin recipe! The recipe was almost identical to yours; same amount of bananas, same ingredients, maybe different proportions. I’m so glad to have this recipe, now I can start baking my muffins again! In fact, I have loads of ripe bananas in my fridge freezer; I’m going to use some of them this weekend to make my first batch of banana muffins in a long time. Thank you so much for this recipe! Oh yeah, I noticed that I was out of white sugar; can I substitute brown sugar in this recipe? I do that quite often in many other recipes anyways; I like the taste of brown sugar much better! I’m a Canadian Prairie Girl too, I live in Winnipeg; I’d be interested in learning more about of your simple recipes. I think we could have a lot in common. I don’t do social media, but I wouldn’t mind joining an email list for your recipes. I look forward to hearing from you!.
I’m so glad you like the recipe! I’m from Winnipeg too 🙂
I’ve had this recipe pinned for a while, and made it for the first time a few weeks ago. They’re easy, and delicious. I’ve made them about 10 times now, and buy bananas just to ripen for this recipe! Thanks for this great recipe! 🙂
You’re welcome Natalie!! So happy to hear you like it so much!🙂
I made a double batch of these muffins for the first time today. These truly are the best ever banana muffins! I have tried many a recipe, all with success, however, this will be the only recipe that I will be using going forward. I followed your recipe exactly as written, only adding a cup and a half of chocolate chips to the batter. This made 24, large, rounded, golden beauties with a moist, fluffy, tender crumb…more like a cupcake than a banana bread texture. I have just finished trying one, still a little bit warm from the oven with a cup of Earl Grey tea. Oh my, so delicious! This is a great recipe Chrissie, thanks for sharing.
Thank you Kathleen!! It gives me so much joy to see people that appreciate the recipe so much!🙂
Thank you – they were delicious – I managed 16 medium sized muffins. I added a small amount of chia seeds, cinnamon, a very small amount of chocolate shards, some walnuts. The recipe was very simple to follow.
Glad you liked it! 🙂
This recepice is clear and delicious the cupcake is moist the recepice is very clear and it t’elle you Somme
useful tecnique and I teller you why it better to use then the otter technique. The cupcakes are really delicious I put Somme chocolate icing on theme it was good thank for the recepice 🙂😁
Your welcome Lena! Yes, it’s a great recipe and they’re SO yummy!!
Made this 2 Sundays in a row. My 3 yr old helps and today drove me nuts talking and I forgot to add the eggs:/ I added them after mixing the flour a little. I’ll know how they turn out in some 20 min. 🙁
Thank you for this simple but incredibly delicious muffin recipe. I made 9 muffins out of it and they were gone same day, same hour. Will definitely make again
So glad you enjoyed!!
How does this recipe work for doubling?
Thank you
Yes of course!
Thanks! I decreased the sugar to just a little over 1/4 c, and added a scant teaspoon of vanilla and a little cinnamon to make up for any lost flavor. Then, unintentionally, I ran out of flour! I only had a little over a cup of flour, so I replaced most of the “gap” with rolled oats. It still worked and was a lovey texture and flavor.
Thank you Jackie!! Glad to hear it turned out well even so!😊
Love these muffins! I’ve made them plain, with blueberries, chocolate chips, and nutella swirl. The only thing I do that isn’t specific to the recipe is use coconut oil for the oil.
Glad you liked the recipe with any other toppings and coconut oil too!🙂Thank you Bekki!
I made these banana muffins this morning for breakfast. Turned out perfect. Very tasty. Only modifications I made was reduce the sugar to 1/2 cup, add 1 tsp vanilla extract, and 1/2 tsp cinnamon. Will definitely make again.
It’s a great recipe and they’re SO yummy!
This is really the best ever banana muffins! Best that I’ve ever made and had! I followed your recipe as closely as possible and got 6 jumbo muffins by baking for 25mins. They have a gd dome shape top, super soft & fluffy and really fragrant & tasty without being overly sweet. Really happy with them! Thanks!
You’re welcome Sheena! We love them too😊
When mashing Bananas I’ve always used a wooden spoon, they don’t brown as much when you’re mushing them
Great tip! Thanks!
Great recipe! Thanks for sharing I added a bit of flax seed, vanilla and cinnamon. Switched the oil
To olive oil and turned out great! 🙂
Glad you liked it!
These are delicious! I love the recipe and I’ve made them several times. Now, could the egg be substituted with egg whites and if so what qty? Sometimes I can’t bake these cause I don’t have eggs at home 😬
I wouldn’t recommend substituting the egg. Glad you liked them!
I love this recipe! I’ve made it a ton.
Not loving the inappropriate ad right on the recipe card, though…
Yikes! Thanks for letting me know!
I made these before when I did a search for banana nut muffins. I used applesauce to cut back on the sugar. These muffins were perfect. What made them even better is that they were 100 calories less than other muffins I have tried. I am a diabetic. I can used them as an afternoon snack or whenever a snack is needed. The taste and texture was just what I was looking for.
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
I’ve made these twice and they come out beautifully, we ate most of them the same day the first time. The only problem I face now is trying to store them for the week – the outer crispiness turns soft and i’d like them to stay crisp. Any recommendations for storage?
Unfortunately this is something that happens with these muffins. Perhaps storing them in a paper bag on the counter would help.