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 am not a fan of banana muffins, but had leftover bananas so decided to use your recipe. I love raisins so added a few, as well as a shake of cinnamon and a tsp of vanilla. These muffins are the best I have ever tasted. Next time I am adding some walnuts. With this basic banana recipe the sky is the limit. Thank you!
Exactly! The sky is the limit! Thanks so much for your feedback Jane!
In the end it’s about your taste for banana muffins so I doubled the bananas and cut back the sugar. Then just because I added walnuts. Great base to work with. Thx
You’re welcome Jeff!!🙂
Theses muffins are delicious I added walnuts came out great
Thanks so much Felicia!!🙂
Thank you for this lovely recipe. It is truly the best banana muffins! I made this sooooooo many times! Never failed, well except that one time I tried to sub the oil with yogurt. Still good but the muffins turned out quite dense. I usually reduce the sugar to only 1/2 to 1/3 because we find the sweetness from the banana is enough. We also add some cinnamon, coz… we love cinnamon 🤣. The most disappointing part of this is… MY KIDS WILL ALSO FINISH ALL THE MUFFINS! There is NO leftovers 🤦🏻♀️
Thanks so much for the feedback Helen!!❤️
So glad you liked them! 🙂
Thank you Helen!! So glad they like it so much!!
Thank you for this recipe. Banana muffins were so moist. I had some leftover pumpkin purée so i used this recipe to make 6 large and moist pumpkin muffins. I will using this recipe over and over again – plus I can substitute bananas with other fruits and vegetables.
Glad they turned out delicious with pumpkin too!!😊
Excellent muffins, so moist and delicious
Thank you Rita!!😊
These muffins turned out so fluffy and moist and delicious! I’m a novice baker but this recipe was very easy to follow. I even had my 3 year old help out—she couldn’t wait for them to finish baking! I did add a splash of vanilla and some chocolate chips. Actually, I forgot to add the egg until the very end but the muffins still came out wonderfully. Thank you for posting this!
So glad you liked them! 🙂
You’re welcome!! Thank you for your feedback!
I have made this recipe numerous times. I use additional bananas also adding either chocolate chips or walnuts. These are a big hit-As they come out of the oven I share with my neighbors and my list is growing!
Glad everyone enjoys the recipe so much!! Thank you for your feedback!🙂
This has been my go too banana muffin recipe for a while now . Made it dozens of times. It’s who and easy and I love making variations of it . Most recently , freeze dried raspberries and white chocolate chip . And of course a Nutella version. Thanks for the great recipe !
That sounds delicious!! I’m always glad to hear that one of my go-to recipes become someone else’s go-to recipe also🙂
It is the first time when I get muffins sooo soft. Thank you for all the tips. They really make baking easier.
Thanks Dani! Glad you like the recipe so much!🙂
Made these 100 times! I have tried other muffins but these are easy and everyone loves them!
So glad you love them!!
Made these for first time, definitely the best muffins ever.
Cake like and fluffy. Y bananas were in freezer for a month so on outside totally black and very moist soaggy i think it helps. You can really taste the banana in the muffin. Very happy with reu,ts . Thx janet
You’re welcome Janet! Really happy to hear that they turned out delicious!🙂
Hi Chrissie,
These muffins were really the best muffins I’ve ever made before. I did reduce the sugar to 1/2 cup and added some cashews to half of the batter. Both the muffins tasted awesome. The cashews gave the muffins a little crunch too!!
Not too moist, not too sugary, not too salty, the perfect muffins. I made these in the afternoon and they surely didn’t last long. They were that good!!! Thank you so much for sharing this recipe!!
Will surely be making them again!!😊
Thank you Joann! Glad you like the recipe so much!🙂
I would love to make this for my mum who doesn’t eat foods that contain sugar, can I substitute the sugar for honey?
I recommend using baking stevia as honey would add too much moisture and the recipe might not work. Happy baking!
Cut sugar to 1/4 cup as bananas we’re really ripe and because it’s my usual MO. Delicious and moist. Loved it.
Thank you for your feedback! Glad you like them!🙂
hi uhm can I use 3 bananas for a double batch will it still taste like banana muffins
Soo good! I use only 1/2 cup of sugar though and avocado oil. Yum!
Thank you Artemis!😊
Lives up to its title- BEST EVER! This ones for the books!!! 😋
😄 Thank you Tina!!
Can I replace all purpose flour with whole wheat flour
Sure thing! That is a great healthy alternative!
Literally the best muffin recipe ever!! I’ve looked at many banana muffin recipes and this one is the best by far. Thank you!
Thank you Duckie!! We love these muffins too!!😊
Hi! I just made this today and the muffins were soft and moist. Only that there is a metallic after taste. Can I confirm that the recipe requires 1tsp baking soda and 1tsp baking powder? Cos in the post on making the perfect muffins, it says “For every cup of flour, you only need 1 teaspoon of baking powder or 1/4 teaspoon of baking soda.” Also, how think should the batter be? Mine was very thick like paste. Thank you!
The baking soda and baking powder help give the muffins their soft, fluffy texture. And yes, the batter is supposed to be thick 🙂