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 🙂
Can I use sel-rising flour if I’m out of all purpose?
Yes, you can, but leave out the baking powder from the recipe.
Excellent!! I used coconut oil an 1/2 cup sugar, added walnuts and chocolate chips… made 6 jumbo muffins I added 9 min superb!!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Thanks so much for this recipe. My mom had the Muffin Mania cookbook and she used it all the time. Making your recipe made me feel so happy thinking about my amazing mother. The banana muffins were delicious! You made my day 😊
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
Nice recipe, but I did alter it. No sugar, added chocolate chips and increased the eggs. Muffins very fluffy and are nice with cheese and peanut butter.
We’re glad you enjoyed it!
Really good & moist. Could also add chocolate chips if you like!
We’re so happy that you enjoyed our recipe. Thank you for taking the time to leave your feedback!
What a delightful muffin! I made slightly smaller than standard muffin size to make it match my dwindling capacity. So delicious!
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
I just tried the recipe, muffins cooling as I’m making this post. Freshly out of the oven.
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Ive never made muffins on my own before and these came out absolutely perfect!
So fluffy light and perfect amount of sweetness
We’re so happy you enjoyed them, Emily! Thank you for taking the time to leave your feedback!
These arevreally a 10!! My husband loves banana nut bread! Like you, I have to hide some bananas. I love making muffins! Tried this recipe & it is by far most excellent!! Followed it to the letter & they came out delicious. We’re actually having them for dessert tonight. Thanks for sharing your recipe!!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
I substitute applesauce for oil in most of my baked goods, works great and it’s healthier.
We sometimes do that too!
I just made these muffins for our camping weekend when we pull out so I can just grab and go and head on the road. They are amazing! So moist! I also added a 1/2 teaspoon of cinnamon to the batter. So yummy!
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Very simple recipe and soo good! I do a half and half with white and brown sugar. I also added a 1/2 tbs of cinnamon and fennel.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Can I used coconut palm sugar ? For this recipe .
I’m sorry, we’ve never tested this recipe with coconut palm sugar so we couldn’t tell you for sure but technically you could substitute it if the coconut palm sugar has a fine enough grain.
Just tried the banana muffin recipe, it was great! Easy, moist and turned out perfectly! Made 12 muffins exactly and baked them exactly 23 minutes!
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Hi i wanted to know if i can make vanilla cupcakes with this recipe ( just leaving out bananas)
Hello, for vanilla cupcakes try out this recipe https://thebusybaker.ca/vanilla-bean-cupcakes-with-fluffy-vanilla-bean-mascarpone-buttercream-frosting/ Happy baking ☺️
Very delicious cupcakes and perfect recipe I used instead of white sugar a cane sugar waaw 😍
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I made a few substitutions to make these a bit healthier (so I could eat them more often!) My toddler and I make a batch every week together. He fills the muffin liners (24 mini) and I measure. He mashes and mixes! My subs are- 1 cup oats, 1/2 cup flour, only 1/4 cup sugar (use ripe, frozen bananas that have been thawed- extra sweet and makes the muffins more moist) and lastly I sub in olive oil. Add in some dark mini ch.chips too! Mini muffins take 18-20 mins. Busy baker gave us an awesome recipe to work with. It’s very forgiving! We made it our own so we could have them more regularly without the guilt. Happy baking!
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I just wanted to let you know that I make this recipe regularly using gluten free flour and Bobs Red Mill egg replacer and they turn out amazing every single time. Thank you!!!
Thanks for letting us know! Happy baking!
Thank you for this recipe. I tripled the ingredients for a larger batch. My only changes were I added 2 tsp of vanilla and some mini chocolate chips. This was delicious. And I’ve removed all other banana muffin recipes from my book. My search for a better banana muffin recipe is over at last. Thank you!!!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
My kids and I agreed with the recipe name. These have been the best banana muffins that I’ve made so far. I’m keeping this recipe!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!