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Best Banana Muffins

March 6, 2016 by Laureen King 34 Comments

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My recipe for Best Banana Muffins makes light and moist muffins
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Muffin tin full of banana muffins with golden brown crisp tops.
Best Banana Muffins are incredibly soft and moist with tasty, crisp muffin tops. This banana bread recipe is so quick and easy to make with simple ingredients.

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!

muffin tin full of banana muffins with golden brown crisp topsBest 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 .

banana muffin with crisp, golden muffin top on wood board

Muffin tin full of banana muffins with golden brown crisp tops.

Best Banana Muffins

Laureen King
My recipe for Best Banana Muffins makes light and moist muffins
4.33 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Muffins
Cuisine American
Servings 12
Calories 215 kcal

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
Keyword banana muffins
Tried this recipe?Let us know how it was!

Muffin tin full of banana muffins with golden brown crisp tops.

Check out my Moist Banana Cake or Best Banana Bread for great recipes using overripe bananas.

Slice of banana cake on cake server. Topped with layer of cream cheese frosting.

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Muffin tin full of banana muffins with golden brown crisp tops.

Pin
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Best Banana Muffins are incredibly soft and moist with tasty, crisp muffin tops. This banana bread recipe is so quick and easy to make with simple ingredients.

Filed Under: Bread Recipes, Breakfast Brunch Recipes, Recipes, Snack Recipes Tagged With: banana muffins, muffins

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Reader Interactions

Comments

  1. Eilidh

    April 23, 2016 at 10:11 am

    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!

    Reply
    • Laureen King

      April 23, 2016 at 11:58 am

      so glad you enjoyed the recipe Eilidh!

      Reply
  2. Ivana

    May 14, 2016 at 2:45 pm

    A question, did you smashed the bananas before mixing them with the other ingredientes?

    Reply
    • Laureen King

      May 14, 2016 at 5:58 pm

      Hi Ivana, yes mash up the bananas first.

      Reply
  3. Justine

    June 11, 2016 at 12:09 pm

    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…

    Reply
    • Laureen King

      June 12, 2016 at 7:49 am

      Thanks Justine for the great feedback!

      Reply
  4. Emily

    July 6, 2016 at 11:00 pm

    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!

    Reply
    • Laureen King

      July 7, 2016 at 7:48 am

      thanks Emily, that’s a great adaptation!

      Reply
  5. Ann

    July 16, 2016 at 12:01 pm

    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.

    Reply
  6. Pauline Wilson

    August 16, 2016 at 7:26 am

    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

    Reply
    • Laureen King

      August 18, 2016 at 5:40 pm

      Rhubarb so delicious!

      Reply
  7. Mary P

    August 30, 2016 at 11:05 am

    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!

    Reply
    • Laureen King

      August 30, 2016 at 8:41 pm

      Thanks Mary

      Reply
  8. Meia

    September 15, 2016 at 4:55 am

    This recipe is so simple and the cup cake turns outso yummy.This is the best recipe of cupcake that i saw,very soft..

    Reply
  9. Sue

    October 3, 2016 at 3:44 pm

    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!

    Reply
    • Laureen King

      October 3, 2016 at 8:45 pm

      Fantastic Sue, thanks for letting me know.

      Reply
      • Anam

        February 3, 2017 at 1:26 pm

        Hi I want to ask that egg mixed with other ingredients or beat that first for fluffyness?
        Thanks

        Reply
        • Laureen King

          February 3, 2017 at 2:18 pm

          Hi Anam, egg is not beaten before, it is simply mix with the other ingredients as indicated in the recipe, enjoy!

          Reply
  10. Olivia

    October 4, 2016 at 6:45 pm

    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!

    Reply
    • Laureen King

      October 4, 2016 at 7:02 pm

      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

      Reply
  11. Connie

    February 10, 2017 at 3:43 pm

    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.

    Reply
    • Laureen King

      February 10, 2017 at 4:55 pm

      Wonderful Connie, I love streusel topping on muffins

      Reply
  12. Andi kusnadi

    October 30, 2017 at 1:56 am

    5 stars
    What kind of oil ? Can you give me example. Thank you.

    Reply
    • Laureen King

      October 30, 2017 at 6:35 am

      Any vegetable oil will work, I like using sunflower oil.

      Reply
      • Lisa Wetzel

        August 19, 2018 at 6:55 pm

        5 stars
        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!!!

        Reply
        • Laureen King

          August 19, 2018 at 8:54 pm

          Lisa, the Chocolate chips are a great addition, as is the coconut oil!

          Reply
  13. michelle

    October 16, 2018 at 12:09 pm

    5 stars
    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!

    Reply
    • Laureen King

      October 16, 2018 at 5:42 pm

      Thank you Michelle

      Reply
      • Michelle

        November 22, 2020 at 6:24 pm

        5 stars
        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.

        Reply
        • Laureen King

          November 23, 2020 at 4:13 pm

          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.

          Reply
  14. Avril

    August 30, 2019 at 3:21 am

    5 stars
    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.

    Reply
    • Laureen King

      September 2, 2019 at 4:51 pm

      thank you so much Avril, great that the kids enjoyed them.

      Reply

Trackbacks

  1. Blueberry Bran Muffins | Art and the Kitchen says:
    July 26, 2016 at 3:49 pm

    […] Be sure to try some of my other terrific muffin recipes Fuel to Go Muffins and Best Banana Muffins […]

    Reply
  2. Best Banana Bread | Art and the Kitchen says:
    August 7, 2018 at 12:58 pm

    […] Looking for more great banana recipes? Be sure to try my incredibly popular Moist Banana Cake with Cream Cheese Frosting or Best Banana Muffins […]

    Reply

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