Banana Muffins

The BEST Banana Muffins you'll ever eat! | browneyedbaker.com

I don’t eatΒ 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 agesΒ 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! | browneyedbaker.com

IΒ 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! | browneyedbaker.com

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!

Ingredients:

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

Directions:

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)

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88 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. πŸ™‚

    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! πŸ™‚ 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 πŸ™‚

    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 πŸ˜‰
    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

  12. 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

  13. 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! πŸ˜€

      Reply

  14. 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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  17. 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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  19. 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. πŸ™‚ Thanks!

    Reply

  20. 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 πŸ™ Im debating whether I should start over again….

    Reply

  21. 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

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

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

    Reply

  23. 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

  24. 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

  25. 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

  26. 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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  28. 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 πŸ™‚

    Reply

  29. 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

  30. 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

  31. 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. πŸ™‚

    Reply

  32. 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

  33. 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 πŸ™‚

      Reply

  34. 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

    • Sarah on April 4th, 2016 at 10:36 am

      Good to know! They are good but too sweet for me and my kids. I was wondering how cutting the sugar would turn out. I also used white whole wheat and they are still a nice texture, not heavy.

      Reply

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

    I just Doubled it. Turned out great thx guys! Love IT!! πŸ™‚

    Reply

  36. 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

  37. 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

  38. 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

  39. 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 ΒΎ cups all purpose flour
    Β½ cup sugar
    ΒΌ cup light brown sugar
    1 tsp. baking powder
    Β½ tsp. baking soda
    ΒΌ 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

  40. 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

  41. 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

  42. 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

  43. emily on May 17, 2014 at 1:37 pm

    Hi Michelle
    These are best muffins I have eaten / made, and i have literally made them all!!! well done! I love your blog, it os one of the best I have visited. Watch out martha stewart!

    thanks for the great recipes!
    Emily

    Reply

  44. Alisa@Tenml on June 17, 2014 at 12:22 am

    Absolutely delicious muffins, Thank you for the recipe.

    Reply

  45. Carole on December 29, 2014 at 8:17 pm

    Hi there, I didnt read through all the comments, but here is a great banana cake recipe… It’s to die for!

    http://www.food.com/recipe/banana-nut-cake-with-cream-cheese-frosting-paula-deen-129104

    Reply

  46. Monica on January 12, 2015 at 8:36 am

    You won’t believe this but I’m getting set to make these very muffins today. I saw your pic and they looked so familiar! I’ve been making this recipe of Giada’s for a few years. It’s my son’s very favorite and it is indeed so sweet and delicious. πŸ™‚

    Reply

  47. Ramona @ The Merchant Baker on January 12, 2015 at 12:32 pm

    I can tell from the ingredient list that these are not light, but I can also tell that they are probably a wonderful banana treat, sweet and moist! They look yummy!

    Reply

  48. Emily @ Life on Food on January 12, 2015 at 7:17 pm

    My favorite muffins are blueberry. Crumb or no crumb topping.

    Reply

  49. Annamaria @ Bakewell Junction on January 12, 2015 at 9:39 pm

    Michelle,
    I haven’t been on social media for most of today. Did your little baby show up yet?
    The muffins look great too.
    Annamaria

    Reply

    • Michelle on January 13th, 2015 at 12:32 pm

      Hi Annamaria, Not yet! He must be cozy in there πŸ™‚

      Reply

  50. Lizz on January 12, 2015 at 10:25 pm

    OMG!! Let me start with that …..
    I have been using the same banana bread recipe for years, and just love it. But the picture of your muffins looked so scrumptious, and I had some ripe bananas on the counter, so I just had to try. After all, the worse that could happen, is that I would have fresh banana muffins.
    So, I just pulled them out of the oven, waited a few minutes, and took a bite …. OMG!! So moist, and flavorful and crisp on the edges. They are PERFECT!!
    Great Job Michelle. I think I love them more than my favorite recipe.
    BTW, is there an ingredient difference between banana muffins and banana bread??
    (Has your “little one” arrived yet??)
    Thanks Michelle for another phenomenal recipe.

    Reply

    • Michelle on January 13th, 2015 at 12:34 pm

      Hi Lizz, So glad you enjoyed these muffins! I’ve seen tons of different variations on banana muffins and bread, I think it just depends on if you prefer them/it fluffy, more dense, etc. No baby yet! πŸ™‚

      Reply

  51. Laura Dembowski on January 17, 2015 at 8:46 am

    I used to eat a muffin everyday for breakfast. I don’t eat them much any more but now I’m craving these!

    Reply

  52. Julie on January 19, 2015 at 5:52 pm

    Oh so delish! I had half a cup of frozen blueberries in the freezer, so I added them to the muffins and I think they complimented the recipe very well. Thanks πŸ™‚

    Reply

  53. Jackie on January 26, 2015 at 10:14 am

    This is a great recipe!! It made 12 muffins plus a loaf of banana bread, and all of it was moist and tasty! Thank you!! I will definitely make this again when I have ripe bananas to use πŸ™‚

    Reply

  54. Lynne on January 27, 2015 at 1:36 pm

    I finally got around to making these – I was put off by the amount of sugar, but I read a comment from someone who had used half, so that’s what I did, and they are really, really good – if you are at all hesitant about the sugar/sweetness, I can say without a doubt that 1 cup works, they still taste awesome, and the texture is still light and crumbly (not dense like banana bread).

    Reply

  55. Heather on February 28, 2015 at 2:58 pm

    These are delicious! I made them today and also added a bit of turbinado sugar mixed with nutmeg and cinnamon on top of the muffins before baking. Gave them a nice crunch on top! Thanks for yet another yummy, easy recipe!

    Reply

  56. Amanda on March 30, 2015 at 12:54 pm

    Im currently nesting so i made these to freeze, whats the best container to freeze them in? My daughters will eat about 9 a day plus whoevers watching them while im having baby so probably a full dozen to be frozen together

    Reply

    • Michelle on April 1st, 2015 at 2:09 pm

      Hi Amanda, I just let them cool completely, wrap in plastic wrap and place in a ziploc bag.

      Reply

  57. Glory on April 4, 2015 at 6:17 pm

    My son has a dairy & egg allergy, so I sub applesauce for egg, cut the sugar in half, and add dairy free mini chocolate chips….delicious. It’s my “go to” banana muffin recipe, both kids (5 & 2) love them!

    Reply

  58. Natasha on May 2, 2015 at 5:29 pm

    I have made this muffins four times now. And each time they are a massive hit!
    Although I must confess I make one small addition – I put a single Lindt milk truffle ball in the middle πŸ˜‰ So they’re Banana ‘Surprise’ Muffins!
    One guy at work said ‘These are the best muffins I’ve ever had in my life! And I’m not just saying that!!’.
    My neighbour tonight said ‘Those are so good I can’t find the words to describe them! Hmmmmnnnn? Yum!!!!’ LOL LOL LOL
    Thank you Michelle for THE banana muffin recipe πŸ™‚

    Reply

  59. Michele on May 31, 2015 at 12:55 pm

    These muffins were delicious! I loved them. My daughter helped me make them and they were wonderful. You should definitely make these great muffins for a great snack. I made them healthier by using applesauce instead of oil and used half whole wheat flour and half white flower. This recipe is worth anybody’s time.

    Reply

  60. Laurette on June 1, 2015 at 2:36 pm

    I had two bananas overly ripe, so I looked for a recipe and I found this one. So I adjusted the recipe for two bananas and it came out wonderful. I’m glad one found this recipe. I will make this time and time again. Thanks!

    Reply

  61. Elizabeth on June 21, 2015 at 8:59 pm

    My husband just said they were excellent! I am looking for new recipes and plan to try the top 10 list. Since I had ripe bananas I skipped number one but I will make and review later this week!

    Reply

  62. Sarah on August 29, 2015 at 7:42 pm

    These have been on constant rotation at my house since I needed to find a recipe for overripe bananas in January! My 4 year old daughter would eat them all in one week if I let her. I frequently end up using a 5th banana & keeping everything else the same & end up with 24. I just pulled a batch out of the oven & have been making them every 2-3 wks for the past 8 months!!

    Reply

  63. Kim on January 18, 2016 at 11:58 am

    Made these this morning. Thank you for the recipe. I used bananas at the stage before one is ready to toss them, I like the flavor better, added 2 tbsp of cinnamon and only 1 1/12 cups sugar and I didn’t have any baking soda. Love them!

    Reply

  64. Rachel on February 16, 2016 at 2:36 am

    Can I add walnuts to this recipe?! Does anyone have a good crumb topping recipe? Thanks!

    Reply

    • Michelle on February 17th, 2016 at 8:49 pm

      Hi Rachel, Walnuts would be great! Do it!

      Reply

  65. susan on February 24, 2016 at 9:23 pm

    Made these today Excellent!

    Reply

  66. Nalini on June 29, 2016 at 7:57 am

    Hi there. These look so delicious and can’t wait to try them today! Just a quick question – the bananas I have are on the slightly smaller side. Can I add more than 4 and would it affect the taste and texture in any way if it ended up being more than it should? Thanks

    Reply

    • Michelle on June 30th, 2016 at 9:48 pm

      Hi Nalini, You could add one more, but I wouldn’t do any more than that. Enjoy the muffins!

      Reply

      • Nalini on July 1st, 2016 at 2:32 am

        Hi Michelle. Thank you for your reply :-). I made these and added 2 more bananas (mine were really really small lol) and all I can say is WOW!!! They were so so yummy!! I added in a handful of chopped dark choc and reduced the sugar by a 1/4 cup and it was still so delicious!! This is definitely my new favourite banana muffin recipe!! Can’t wait to try out your other recipes :-). Thank you so much!! Ps your family is absolutely beautiful ❀

        Reply

  67. Hima on September 12, 2016 at 10:22 pm

    Hi Michelle,
    Thank you so much for this recipe! I made it today because we had four super ripe bananas. These muffins are so moist and the flavor is great. I did add 1 tsp of cinnamon and 1/2 tsp of nutmeg. But these were really delicious and I’d definitely make them again. πŸ™‚

    Reply

  68. Juli on September 20, 2016 at 12:11 am

    I’ve made your vanilla cupcakes many times and I seem to be having a problem…the cupcakes, upon cooling, start to pull away from the cupcake liners and take on an almost oval shape! I have NO idea what I’m doing wrong here?!

    Reply

    • Michelle on September 20th, 2016 at 9:18 pm

      Hi Juli, Oh no, that’s so weird! I’ve never had that happen! Are they regular paper liners? I would make sure they’re not pre-greased or anything.

      Reply

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