A light and moist recipe for Banana Muffins. One of my best recipes for using up overripe bananas.
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.
Additional ingredients you can add to banana muffins.
Chocolate chips
Chopped nuts like walnuts or pecans.
Teaspoon of cinnamon
This post was originally published March 6, 2016. Occasionally I update with fresh tips, content, and photos. Current update January 14, 2023.
Best Banana Muffins
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
- â…› 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
Eilidh says
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 says
so glad you enjoyed the recipe Eilidh!
Ivana says
A question, did you smashed the bananas before mixing them with the other ingredientes?
Laureen King says
Hi Ivana, yes mash up the bananas first.
Justine says
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 says
Thanks Justine for the great feedback!
Emily says
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 says
thanks Emily, that's a great adaptation!
Ann says
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 says
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 says
Rhubarb so delicious!
Mary P says
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 says
Thanks Mary
Meia says
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 says
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 says
Fantastic Sue, thanks for letting me know.
Anam says
Hi I want to ask that egg mixed with other ingredients or beat that first for fluffyness?
Thanks
Laureen King says
Hi Anam, egg is not beaten before, it is simply mix with the other ingredients as indicated in the recipe, enjoy!
Olivia says
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 says
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 says
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 says
Wonderful Connie, I love streusel topping on muffins
Andi kusnadi says
What kind of oil ? Can you give me example. Thank you.
Laureen King says
Any vegetable oil will work, I like using sunflower oil.
Lisa Wetzel says
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 says
Lisa, the Chocolate chips are a great addition, as is the coconut oil!
michelle says
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 says
Thank you Michelle
Michelle says
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 says
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 says
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 says
thank you so much Avril, great that the kids enjoyed them.
Linda says
Can use apple sauce instead of oil
Laureen King says
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.