Banana Muffins

 

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I have been making these banana muffins for quite a few years now and they are always a hit. They are very moist, extremely sweet, and have a wonderful banana flavor. The original recipe comes with a mascarpone cheese frosting, but I never use it because, well, #1 – that seems more cupcake-ish than muffin-ish, and #2 – I think they are definitely good enough without it. If any of you have some tips on how to convert this recipe to a cake, I’d love to hear it! I’m not very good at that sort of thing yet ;-)

I typically make a batch of these and wrap them individually and freeze them. When I want one we just pop it in the microwave. I hope you enjoy them as much as I do :)

Banana Muffins

(Adapted from Giada De Laurentiis)

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Directions:
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.Whisk the flour, baking soda, salt, and baking powder in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

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68 Responses to “Banana Muffins”

  1. Beth on January 9, 2008 at 11:58 pm

    Those look so good and might just be the perfect thing for the now-too-ripe-to-eat-alone bananas on my counter. :)

    Reply

  2. Michelle on January 10, 2008 at 8:09 am

    Thanks Beth! If you make them definitely know how you like them!

    Reply

  3. kayte on January 10, 2008 at 10:40 am

    i loooove this recipe. i totally forgot how much i love it. i will be making these tonight!!!

    Reply

  4. Michelle on January 10, 2008 at 10:45 am

    Kayte, I hadn’t made these in a long time either, they were a nice treat last night!

    Reply

  5. Aud on January 10, 2008 at 10:54 am

    ooh!! these look so yummy! :-) i’m definitely saving these to try out.

    Reply

  6. Kate on January 10, 2008 at 1:30 pm

    I just had my first banana muffin this year, but it tasted a little “healthy” because it had oatmeal in it. I’ll try this oatmeal free recipe next time!

    Reply

  7. Michelle on January 10, 2008 at 1:31 pm

    Kate, I promise that these are a far cry from healthy-tasting :)

    Reply

  8. noskos on March 28, 2008 at 6:16 am

    I made these also yesterday, just a coincidence that I made two of your recipes in one day, honest ;-)
    They are great! Nice and moist and very, very flavorful, now I’m off for a long, long walk… which I need after the tiramisu and these guys…..

    Reply

  9. Michelle on March 28, 2008 at 7:45 am

    noskos – I am glad that you enjoyed these! Yeah these aren’t the lightest of muffins, but they are wonderful!

    Reply

  10. Jennie on December 31, 2009 at 4:23 pm

    I just found your blog and have been going thru your archives. I just blogged about these too, they are my favorite muffins ever (but I usually do the frosting because i can’t resist!).

    Reply

  11. Stacey@MapleBaconBeavertails on May 16, 2011 at 3:05 pm

    I featured these on my blog today – these are superfantastic!!

    http://maplebaconbeavertails.blogspot.com/2011/05/nanner-muffins-tute.html

    Stacey

    Reply

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  13. Becki Sue on July 18, 2011 at 10:11 pm

    Make these tonight in order to clear out my freezer of frozen bananas. I reduced the oil to 3/4 cup and added 2 cups of shredded zucchini (my garden is producing more than we can eat!). Also threw in 1 cup of chocolate chunks, because chocolate makes everything better!! Great recipe.

    Reply

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  16. Whitney on August 9, 2011 at 12:08 am

    I just saw this recipe, and I saw that I had ALL of the ingredients for this. So in the spur of the moment I decided I was going to make these tonight. And I did.

    There heavenly delicious…….
    thank you so much for this recipe. It was just perfect!! Three are already gone!!
    Though I am wondering what type of icing would go well with these for the next time I make them. I am thinking that Cream Cheese Frosting would go good. But idk….

    Reply

    • Whitney on August 10th, 2011 at 6:35 pm

      Also, as a side note. Instead of mashing all of the banana’s up, I slightly mashed slightly diced the banana’s up so that when you bite in the muffin you could actually see a small chunk of banana in it. Just a preference for me. My mother and I thought it had a better presentation that way! :D

      Reply

  17. may on November 3, 2011 at 5:39 pm

    i really want to try this recipe because my family absolutely loves banana bread/muffin types. since you mentioned that this recipe is “extremely” sweet, it’s making me a little iffy since my family doesn’t like to eat really sweet stuff. I was wondering if I cut the sugar to 1-1/2 cups, would it drastically change the taste?

    Reply

    • Michelle on November 4th, 2011 at 11:38 am

      Hi May, I haven’t tried cutting the sugar so I couldn’t give you a definite answer on how the taste would be affected. I honestly don’t think you need to reduce the sugar though. It’s not like you feel like you’re eating straight sugar, they are just a sweet muffin, but packed full of banana flavor.

      Reply

      • may on November 4th, 2011 at 5:22 pm

        If I don’t want to make it into muffins, can I still use the same recipe to make it into a loaf style?

        Reply

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  20. Alecia on December 22, 2011 at 12:23 pm

    Your blueberry muffins were my weird pregnancy craving, so naturally I came back to your website looking for more. I can’t wait to try this one! Yum!

    Reply

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  24. Brandee on February 22, 2012 at 2:23 pm

    I made these last night with some overripe bananas. They truly are excellent! Very good banana flavor in addition to being sweet and moist. Yum! I don’t know if they will make it through the day with my family. :) Thanks!

    Reply

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  27. Whitney on July 4, 2012 at 6:10 pm

    I just made the mistake of adding the mistake if adding the sugar into the flour mixture and not the oil :( Im debating whether I should start over again….

    Reply

  28. Katherine on October 3, 2012 at 1:24 am

    Trying this recipe out. Half are banana other half blackberry. They weren’t quite ready at 25 minutes. Did I do something wrong? Also interesting no milk or butter. Gets me closer to vegetarian, but not quite yet.;)

    Reply

    • Michelle on October 3rd, 2012 at 11:31 am

      Hi Katherine, Not necessarily. Some ovens run cooler or hotter than others, and the blackberry version may have produced a little more liquid than the banana. I’m glad you hear you enjoyed them!

      Reply

  29. Katherine on October 3, 2012 at 1:43 am

    And both ways taste great! Thank you for the recipe share!

    Reply

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  32. Kristie on January 20, 2013 at 12:37 pm

    I just made these this morning… I added mini chips and dark rum. They are delicious!! Thanks!

    Reply

  33. Holly on February 9, 2013 at 2:16 am

    I made two batches of these today, one with gluten free baking mix and the other with regular flour and frozen blueberries. Both turned out yummy!

    Reply

  34. Eb on February 12, 2013 at 11:30 am

    Great jumping off point. I cut the recipe in half – used 1/2c quinoa flour just for kicks – very nice aroma.
    Also added, a little vanilla and chocolate chips (so reduced the sugar). Yummy!

    Reply

  35. GoldLeaf on February 25, 2013 at 12:26 am

    Thank you for this fabulous recipe the muffins were perfect! I used wholemeal flour instead and added chic chips for the husband yummo!

    Reply

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  37. Mrs Wu on April 18, 2013 at 8:18 pm

    These were straight forward to make and tasty but really very sweet to our tastes (three gals for coffee morning, 20s, 40s and 50s gen). I will make them another time but tweak the sugar content. Will come back with feedback then – thanks for the recipe :-)

    Reply

  38. judy on April 25, 2013 at 9:32 pm

    i am making these tomorrow for a bunch of teenboyz that need a nice snack b4 rowing in a championship race…wish us luck!

    Reply

  39. Libby on July 30, 2013 at 7:06 pm

    Just FYI: I’ve made this into loaves, (same ratio makes 2 loaves, same oven temp, takes around an hour) and you can do the same with a bundt pan to make it into a cake. My kids love when I make the two loaves because I usually add chocolate chips to one and serve it as dessert!

    Reply

  40. Renata on August 10, 2013 at 12:53 pm

    I made these for my family last night and they came out lovely. I did just a half recipe (using 2 eggs) because I only had two overripe bananas on hand, but they came out moist and scrumptious. We put some extra (unfrozen) blueberries in a few of them, layering batter below and over them so they wouldn’t burn, and they were a hit!
    (I also posted a couple of pictures of these on my tumblr and the photos have gotten some visual approval as well!)
    Thank you so much; your blog is my first stop when looking for tried-and-true recipes. :)

    Reply

  41. Jen on October 1, 2013 at 11:43 am

    I made mini versions of these last night for my daughter to take to preschool for a snack for the class. they were great and the recipe was easy enough that my kids could help make them! (baked the minis about 12 minutes, btw) Thank you!

    Reply

  42. Michael on October 19, 2013 at 12:45 am

    Will “1 tablespoon vanilla extract” be too much?

    Reply

    • Michelle on October 22nd, 2013 at 5:49 pm

      Nope, or else I wouldn’t have used that much :)

      Reply

  43. Lori on November 8, 2013 at 8:59 am

    I used 1/2 the sugar and used 1 cup of whole grain flour and they still turned out amazing. Thank you.

    Reply

  44. Lainy on November 19, 2013 at 5:47 pm

    I just Doubled it. Turned out great thx guys! Love IT!! :)

    Reply

  45. Deepa Ranjit on January 3, 2014 at 10:27 am

    These muffins are just out of the oven, ate one while still pretty warm, just couldn’t resist the tempting aroma. Absolutely delicious. Will definitely make them again, and again, and again……..

    Reply

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  47. soph on January 10, 2014 at 5:44 pm

    hey what type of sugar is it? granulated or caster??? need to know , as making them tomorrow!!!! cant wait to try them!!!

    Reply

    • Michelle on January 11th, 2014 at 9:22 pm

      Hi Soph, Sorry for the confusion; it is granulated sugar.

      Reply

  48. Emily on January 27, 2014 at 10:03 am

    I made these last night and they are heavenly! I didn’t have vegetable oil but canola oil was a perfect subsitute and I added chocolate chips as well! They came out dense and moist and the aroma that filled the house was unbelievable. Thank you for sharing!

    Reply

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  53. Nicole Coppola on February 9, 2014 at 11:05 am

    Hey! I just thought I would let you know that the best recipe I have ever found incorporates white chocolate bits into it. They are DIVINE. Here is the recipe:

    1 ¾ cups all purpose flour
    ½ cup sugar
    ¼ cup light brown sugar
    1 tsp. baking powder
    ½ tsp. baking soda
    ¼ tsp. salt
    2 ounces white chocolate pieces
    2 large eggs, lightly beaten
    8 tbs. (1 stick) unsalted butter, melted & cooled
    3 very ripe large bananas- mashed well
    1 tsp. vanilla extract

    - Preheat 350F & place oven rack in middle of oven

    - Spray muffin tin with cooking spray

    - In a large bowl, combine flour, sugars, baking powder, baking soda, salt, white chocolate – set aside

    - In a medium sized bowl combine the mashed bananas, eggs, melted butter & vanilla. With a spatula lightly fold the wet ingredients into the dry ingredients until just combined (will be chunky) – do not over mix!

    - Spoon the batter into the prepared muffin tins

    - Bake about 20-25 min or until toothpick is clean

    ** To mash bananas = use potato masher, fork

    Reply

  54. Savannah on February 14, 2014 at 8:04 am

    I have a question. Can you bake these muffins without the cupcake liners?

    Reply

    • Michelle on February 15th, 2014 at 9:13 pm

      Hi Savannah, Yes! Just be sure to grease your muffin cup pan.

      Reply

  55. Ashley on March 3, 2014 at 4:44 pm

    Hi wanted to try this recipe (because it looks divine), but its there anyway you can tell me the recipe of making 9 cupcakes instead of 18? I live alone so dont think i can finish eating 18 in time.

    Reply

    • Michelle on March 3rd, 2014 at 8:49 pm

      Hi Ashley, To make nine, simply halve all of the ingredients. You could also make the full recipe and freeze the extras. Simply warm up one at a time as you need them.

      Reply

  56. Dee on March 25, 2014 at 8:56 am

    Hi, Michelle. If I make these as mini-muffins, do I keep the same oven temp and just bake in less time? Sorry if it’s a stupid question …. thanks!

    Reply

    • Michelle on March 25th, 2014 at 12:39 pm

      Hi Dee, Not a stupid question! Yes, same temperature, just reduce the baking time. Enjoy!

      Reply

      • Dee on March 26th, 2014 at 12:37 pm

        Thanks, Michelle. I made 24 mini muffins and had enough to bake about 8 regular size. They are delicious and the kids LOVE them.

        Reply

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