My recipe for Best Banana Muffins makes light and moist muffins
I love this recipe for making Best Banana Muffins that are light and moist. You may want to buy lots of bananas just to have over-ripe bananas to make this recipe!
Best Banana Muffins are incredibly soft and moist with tasty, crispy muffin tops. The muffin top is my favourite part, what is yours? This banana bread recipe is so quick and easy to make with simple ingredients. Another super recipe to try with overripe bananas is my Moist Banana Cake with Cream Cheese Frosting.
How to make Best Every Banana Muffins
- Don’t over mix or your muffins will not be light and fluffy.
- Add chocolate chips, raisins or even nuts to the muffins if you like.
- Don’t over-bake. Test for doneness by inserting a toothpick into the center and no wet batter on the toothpick.
- If you have overripe bananas and can’t use them right away seal them in a freezer bag (peels on) and freeze. Be sure to thaw completely to room temperature before using and remove excess liquid.
- If you prefer this recipe bakes nicely into a banana loaf or make into a terrific sweet treat by topping with some Cream Cheese Frosting .
Best Banana Muffins
My recipe for Best Banana Muffins makes light and moist muffins
Ingredients
- 1 ½ cup flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 4 very ripe bananas 2 cups mashed
- 1/2 cup sugar
- 1 egg
- ½ cup oil
- 1 tsp vanilla
- 1/8 cup milk
Instructions
- Preheat oven to 350º
- Place paper baking cups into muffin pan.
- Blend together flour, salt, baking powder and baking soda.
- In mixing bowl on medium speed combine together bananas, sugar, egg, oil and vanilla.
- Add flour mix and mix low speed just until combined (don't over mix)
- Add milk, mix just until blended (don't over mix)
- Divide equally into muffin pan.
- Bake 350º for 30 minutes or until toothpick comes out clean when inserted in centre of muffin.
- If making into loaf, grease loaf pan. Baking time will be 50-60 minutes.
Nutrition
Calories: 215kcalCarbohydrates: 29gProtein: 2gFat: 10gCholesterol: 13mgSodium: 209mgPotassium: 250mgFiber: 1gSugar: 13gVitamin A: 45IUVitamin C: 3.4mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
Check out my Moist Banana Cake or Best Banana Bread for great recipes using overripe bananas.
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Eilidh
Such a good recipe!! these turned out perfect. A little less time to cook but probably due to my oven. Oil is such a winner when it comes to baking so much better than butter!
Laureen King
so glad you enjoyed the recipe Eilidh!
Ivana
A question, did you smashed the bananas before mixing them with the other ingredientes?
Laureen King
Hi Ivana, yes mash up the bananas first.
Justine
These turned out great… probably some of the lightest, most airy muffins I’ve made. I reduced the sugar a little bit to 2/3 cup, and made mostly mini muffins, baked for 14 minutes. My oven probably runs a bit hot because I made 6 regular sized muffins from the batter and baked them for 30 minutes and they were way overdone; 20 minutes probably would’ve been sufficient. Anyway, great recipe! Thank you! Keeping it foreverrrr…
Laureen King
Thanks Justine for the great feedback!
Emily
I successfully veganized these by just adding one extra banana! A perfect level of sweet and deliciously moist- these are definitely going to be a holy grail recipe of mine!
Laureen King
thanks Emily, that’s a great adaptation!
Ann
Awesome . Very soft and moist. Made a lot of banana muffins and none of them came out this soft and moist. My husband and children love them. This will be my go to recipe from now on. I added some walnuts it was great. In fact made them last week end July 9 2016 and making more this week end July 16 2016.
Pauline Wilson
I love these muffins! I put frozen (thaw first) rhubarb, as I love it, and instead if 1 cup of sugar, I used two small containers of unsweetened apple sauce. One blueberry flavour, and the other mixed berry flavour. Moistens the batter enough that you don’t need the milk in it. Wonderful. My go to muffins now for sure
Laureen King
Rhubarb so delicious!
Mary P
These muffins were wonderful! I cut the baking time to 18 minutes and that was perfect. I also reduced the sugar to 2/3 cup as mentioned by another reviewer and this seems to be just the right amount (for my taste). I will definitely be using this recipe from now on. Thank you very much!
Laureen King
Thanks Mary
Meia
This recipe is so simple and the cup cake turns outso yummy.This is the best recipe of cupcake that i saw,very soft..
Sue
I just made these muffins and they are a keeper recipe! They are hubby tested and approved! I was concerned because I had batter for more than 12 muffins. I put the rest in a small loaf pan. I am anxious for the grandkids to try them after school! Thanks for the recipe!
Laureen King
Fantastic Sue, thanks for letting me know.
Anam
Hi I want to ask that egg mixed with other ingredients or beat that first for fluffyness?
Thanks
Laureen King
Hi Anam, egg is not beaten before, it is simply mix with the other ingredients as indicated in the recipe, enjoy!
Olivia
Love this recipe! I agree with others that 30 minutes was a little long for my oven, 18 seemed to do the trick! Otherwise great!
Laureen King
Thank you Olivia, I think oven temps can vary, and difference with convection or not. I’m going to do some more test with both. Thanks
Connie
Found this recipe today and tried it, and it was VERY GOOD. I put less sugar and added streusel and it kicked it up another notch. Thank you for sharing your recipe.
Laureen King
Wonderful Connie, I love streusel topping on muffins
Andi kusnadi
What kind of oil ? Can you give me example. Thank you.
Laureen King
Any vegetable oil will work, I like using sunflower oil.
Lisa Wetzel
I love this recipe! I ran a little short of canola oil, so I added the rest in coconut oil. And I added chocolate chips! Decadent!!!
Laureen King
Lisa, the Chocolate chips are a great addition, as is the coconut oil!
michelle
TRY THIS RECIPE!!! These are amazing, I didnt use a liner just sprayed the muffin pan with nonstick spray. So glad I did…they came out with a chewy outter layer that would be removed with the liner. They are golden and absolutely delicious. I added mini chocolate chips bc the kids love it that way. Truly amazing and very easy to make. From prep to clean up less than an hour. I doubled the recipe bc I had so many bananas and it was great. So glad I tried this recipe, its a great alternative to my regular recipe! I also cut down on the sugar and used egg whites bc thats what i had!
Laureen King
Thank you Michelle
Michelle
Still going strong with this recipe. It has become a staple in my kitchen. I make this weekly and the kids never get tired of it. I make it regularly to bring a loaf to work as well and it’s a huge hit and I am highly complemented. I have shared your recipe with many. I can honestly say this in one of my favorite recipes of all time. I mix it up sometimes and add nutella swirl or dark chocolate chips.
Laureen King
Michelle, thank you so much for your kind comments. You have no idea how much it means to me that I have followers that enjoy my recipes. Have a wonderful Thanksgiving.
Avril
Best banana muffin recipe ever. Soft and moist with a bit of crispy on the outside. My kids loved them. Added some nuts to the batter and it was delicious. Thanks for a simple, yet tasty recipe.
Laureen King
thank you so much Avril, great that the kids enjoyed them.