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 a great crispy muffin top. The muffin top is my favourite part, what is yours?
A quick and easy recipe that will have your house smelling incredible in no time. If you like this recipe also bakes nicely into a banana loaf or make into a terrific sweet treat by topping with some Cream Cheese Frosting .
Best Banana 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
Check out my Moist Banana Cake for another great recipe for using up those over ripe bananas.
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Eilidh says
April 23, 2016 at 10:11 amSuch 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 says
April 23, 2016 at 11:58 amso glad you enjoyed the recipe Eilidh!
Ivana says
May 14, 2016 at 2:45 pmA question, did you smashed the bananas before mixing them with the other ingredientes?
Laureen King says
May 14, 2016 at 5:58 pmHi Ivana, yes mash up the bananas first.
Justine says
June 11, 2016 at 12:09 pmThese 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 says
June 12, 2016 at 7:49 amThanks Justine for the great feedback!
Emily says
July 6, 2016 at 11:00 pmI 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 says
July 7, 2016 at 7:48 amthanks Emily, that’s a great adaptation!
Ann says
July 16, 2016 at 12:01 pmAwesome . 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 says
August 16, 2016 at 7:26 amI 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 says
August 18, 2016 at 5:40 pmRhubarb so delicious!
Mary P says
August 30, 2016 at 11:05 amThese 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 says
August 30, 2016 at 8:41 pmThanks Mary
Meia says
September 15, 2016 at 4:55 amThis recipe is so simple and the cup cake turns outso yummy.This is the best recipe of cupcake that i saw,very soft..
Sue says
October 3, 2016 at 3:44 pmI 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 says
October 3, 2016 at 8:45 pmFantastic Sue, thanks for letting me know.
Anam says
February 3, 2017 at 1:26 pmHi I want to ask that egg mixed with other ingredients or beat that first for fluffyness?
Thanks
Laureen King says
February 3, 2017 at 2:18 pmHi Anam, egg is not beaten before, it is simply mix with the other ingredients as indicated in the recipe, enjoy!
Olivia says
October 4, 2016 at 6:45 pmLove 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 says
October 4, 2016 at 7:02 pmThank 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 says
February 10, 2017 at 3:43 pmFound 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 says
February 10, 2017 at 4:55 pmWonderful Connie, I love streusel topping on muffins
Andi kusnadi says
October 30, 2017 at 1:56 amWhat kind of oil ? Can you give me example. Thank you.
Laureen King says
October 30, 2017 at 6:35 amAny vegetable oil will work, I like using sunflower oil.
Lisa Wetzel says
August 19, 2018 at 6:55 pmI 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 says
August 19, 2018 at 8:54 pmLisa, the Chocolate chips are a great addition, as is the coconut oil!
michelle says
October 16, 2018 at 12:09 pmTRY 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 says
October 16, 2018 at 5:42 pmThank you Michelle