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    Home » Recipes » Breakfast Brunch Recipes

    Best Banana Muffins

    Jan 14, 2023 by Laureen King

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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. via @artandthekitchBest 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. via @artandthekitch

    A light and moist recipe for Banana Muffins. One of my best recipes for using up overripe bananas.

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

    Best Banana Muffins bake up with crispy muffin tops and a soft, moist center. This banana muffin recipe is so easy to make and ready in only 30 minutes! You will want to buy extra bananas just to have some that become overripe to make these muffins as well as my Best Ever Banana Bread or Banana Cake with Cream Cheese Frosting.

    Tips for making these muffins

    Mash the bananas slightly when measuring. Two cups of mashed bananas are about 4 medium-sized bananas.

    Whisk the dry ingredients together to ensure they are fully incorporated.

    Do not over-bake the muffins or they become dry. Test for doneness by inserting a toothpick into the center. The toothpick should come out clean with no wet batter on it.

    Can you make mini muffins with this recipe?

    For sure, this recipe will make about 36 mini banana muffins.

    Best Bananas to use for baking

    Overripe bananas are the key to great flavor for baking. The banana peel should be dark brown, almost black with patches of yellow. Overripe bananas become naturally sweeter and enhance the flavor of any banana recipe.

    Can you use frozen bananas?

    Yes, thaw completely to room temperature. Strain the extra liquid out and discard it.

    If you have overripe bananas and can't use them right away, put them in a freezer bag and freeze for later use. I freeze mine with the peels on for 3-6 months.

    Bunch of overripe bananas on wood board.

    Additional ingredients you can add to banana muffins.

    Chocolate chips

    Chopped nuts like walnuts or pecans.

    Teaspoon of cinnamon

    Banana muffin with pan of muffins in background.

    This post was originally published March 6, 2016. Occasionally I update with fresh tips, content, and photos. Current update January 14, 2023.

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

    Best Banana Muffins

    Laureen King
    Best Banana Muffins bake up with crispy muffin tops and a soft, moist center.
    4.15 from 62 votes
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    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12
    Calories 215 kcal

    Ingredients
      

    • 1 ½ cups flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 4 overripe bananas 2 cups mashed
    • ½ cup sugar
    • 1 egg
    • ½ cup oil
    • 1 teaspoon pure vanilla extract
    • ⅛ cup milk

    Instructions
     

    • Preheat the oven to 350º F.
    • Place paper cupcake liners into muffin pan.
    • Whisk together the flour, salt, baking powder and baking soda.
    • In a large bowl, beat together the bananas, sugar, egg, oil and vanilla extract.
    • Blend in the flour mixture, and mix on low speed just until combined with the wet ingredients.
    • Stir the milk into the banana mixture. Blend just until combined. Do not over-mix.
    • Divide equally into muffin cups.
    • Bake 350º F for 30 minutes or until toothpick comes out clean when inserted into the center of the muffin.
    • Allow to cool and bit, then transfer to cool completely on wire rack.

    Nutrition

    Calories: 215kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 14mgSodium: 196mgPotassium: 234mgFiber: 1gSugar: 13gVitamin A: 49IUVitamin C: 3mgCalcium: 39mgIron: 1mg
    Keyword banana muffins
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!
    Muffin tin full of banana muffins with golden brown crisp tops.
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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    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 06, 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 07, 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 03, 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 03, 2016 at 8:45 pm

        Fantastic Sue, thanks for letting me know.

        Reply
        • Anam

          February 03, 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 03, 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 04, 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 04, 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 02, 2019 at 4:51 pm

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

        Reply
    15. Linda

      February 28, 2022 at 7:10 pm

      Can use apple sauce instead of oil

      Reply
      • Laureen King

        March 21, 2022 at 7:07 pm

        Hi Linda, I have not tried apple sauce as a substitution, so without testing I can't really say how the recipe would turn out, sorry.

        Reply

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    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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