My recipe for Best Banana Muffins makes light and moist muffins. You will want to buy lots of bananas just to have over-ripe bananas to make this recipe!
This recipe makes a dozen muffins or if you prefer 1 loaf. Best Banana Muffins are light and moist on the inside with a great crispy muffin top. My favourite part, the muffin top, which is yours? These muffins are quick and easy to whip up and will have your house smelling incredible in no time.
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.
These banana muffins make a tasty snack which can be made into a terrific sweet treat by topping with some Cream Cheese Frosting . Check out my Moist Banana Cake for another great recipe for using up those over ripe bananas.
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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!
so glad you enjoyed the recipe Eilidh!
A question, did you smashed the bananas before mixing them with the other ingredientes?
Hi Ivana, yes mash up the bananas first.
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…
Thanks Justine for the great feedback!
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!
thanks Emily, that’s a great adaptation!
Hi are we able to use a can of crushed pineapple anywhere in this recipe and if so how much longer would I have to bake it for
Hi Doreen, I can’t really answer your question properly because I have never tried adding crushed pineapple. But adapting recipes is a great way to experiment as a baker. You may have some fails, but you may also come up with a terrific twist to a recipe. If I were to guess, I would make sure the pineapple is very drained to get rid of excess juice and I would guess at baking additional 10 minutes.
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.
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
Rhubarb so delicious!
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!
Thanks Mary
This recipe is so simple and the cup cake turns outso yummy.This is the best recipe of cupcake that i saw,very soft..
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!
Fantastic Sue, thanks for letting me know.
Hi I want to ask that egg mixed with other ingredients or beat that first for fluffyness?
Thanks
Hi Anam, egg is not beaten before, it is simply mix with the other ingredients as indicated in the recipe, enjoy!
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!
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
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.
Wonderful Connie, I love streusel topping on muffins
What kind of oil ? Can you give me example. Thank you.
Any vegetable oil will work, I like using sunflower oil.
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!!!
Lisa, the Chocolate chips are a great addition, as is the coconut oil!
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!
Thank you Michelle