Banana Muffins

The BEST Banana Muffins you'll ever eat! |

I don’t eat muffins for breakfast very often, but when I do, I gravitate to either banana or blueberry varieties. No doubt a big part of that is that they both tend to have a dessert-like consistency and flavor to them. If I’m going to have something sweet for breakfast, I’m going to go all-in! I’ve been making these easy banana muffins for ages now and I’ve yet to find another recipe that I like better. These turn out fluffy, moist and tasting just like banana bread… a breakfast win, for sure.

The BEST Banana Muffins you'll ever eat! |

I love that this recipe makes more than the standard 12 muffins because they freeze wonderfully. I’ll typically leave a handful of muffins out for a few days’ worth of breakfasts, then freeze the remaining ones. After a quick zap in the microwave, they’re perfect.

What are your favorite types of muffins?

The BEST Banana Muffins you'll ever eat! |

Banana Muffins

Yield: 18 to 22 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These easy Banana Muffins are the best you'll ever eat!


3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups granulated sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed


1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.

2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.

3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.

4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.

5. Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

(Adapted from Giada De Laurentiis)


94 Responses to “Banana Muffins”

Comment Pages 1 2
  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. :)


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

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


  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!!!


  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!


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

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


  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!


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

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


  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…..


  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!


  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!).


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

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



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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.


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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….


    • 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! 😀


  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?


    • 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.


      • 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?


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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!


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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!


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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….


  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.;)


    • 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!


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

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


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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!


  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!


  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!


  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!


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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 :-)


  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!


  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!


  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. :)


  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!


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

    Will “1 tablespoon vanilla extract” be too much?


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

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


  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.


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

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


  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……..


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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!!!


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

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


  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!


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