01/04/2015

Best Ever Banana Muffins

These Best Ever Banana Muffins are exactly that - the best banana muffins you'll ever make! I've made these muffins hundreds of times because they're easy to make, they call for simple ingredients, and they turn out perfectly every single time: crispy on the outside and soft and fluffy on the inside. Trust me, this will quickly become your favourite banana muffin recipe! Watch the video below to see how I make them!





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I have such fond memories of these muffins from when I was a child. My mom has a recipe book called Muffin Mania (it was published in 1982, which explains the name) dedicated solely to muffins and the page with this recipe on it is stained and weathered and almost illegible. My copy of the recipe is in similar condition. That should tell you just how good these banana muffins are!!





We have 4 banana lovers in our house and we go through at least 3 bunches a week...sometimes 4, so there are weeks when I actually have to hide bananas from my husband and kids in order to let them ripen enough to make muffins with. But it is so so worth it!





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Best Ever Banana Muffins www.thebusybaker.ca


Ingredients:
3 large ripe bananas
3/4 cup white sugar
1 egg
1/3 cup oil (vegetable oil is best)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Instructions:




  • Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.
  • In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
  • Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
  • Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they're mixed together, dump the dry ingredients into the wet ingredients.
  • Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you'd stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It's fine if there are a few small streaks of flour in the batter; it's the large pockets of flour you want to make sure are incorporated.
  • Spoon the batter into 12 lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time (you don't want some over-baked and some raw in the middle!)
  • Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
  • Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack. Or, enjoy one warm from the oven slathered in butter.


  • Notes:
    - These muffins can be stored in an airtight container for up to 4 days, although they've never lasted that long in our house!
    - These muffins freeze very well in an airtight container for up to a month.








     


    Feel free to add chocolate chips to these, if you want, but they're so good on their own they don't even need chocolate. You could also add nuts or dried fruit if you like, but when it comes to these muffins I'm a purist...I love them just the way they are!







    I hope you enjoy this recipe!! They won't disappoint!!

    If you love making muffins as much as I do, you'll love these recipes too!



    Lemon Pistachio Muffins

    Pumpkin Oat Muffins

    Raspberry Lemonade Muffins

    Double Chocolate Zucchini Muffins

     

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    49 comments:

    1. Can I cut down on sugar? 3/4 cup seems like a lot.

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      Replies
      1. Absolutely! I often cut the sugar down and add a bit of applesauce in its place :) This is a pretty versatile recipe, so feel free to experiment! Good luck!

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      2. What sugar/applesauce measurements have you found to work the best?

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    2. i would like to make a banana loaf instead. what temp and time to cook would you recommend?

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      1. Thanks Katelyn. I often do that with this recipe too! I keep the oven temperature the same and increase the baking time by about 20 minutes to start. The baking time largely depends on your oven and also what kind of loaf pan you're using (glass pans vs. aluminum pans vs. non-stick pans), so watch it closely and use the toothpick test to see whether or not it's done after an extra 20 minutes. Good luck!

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    3. Me encanto la receta! Definitivamente la hago mañana para merendar

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      1. Gracias! Me alegro de que te guste la receta :)

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    4. I made these yesterday and they are delicious! Best banana muffins I have ever had ~ Moist and fluffy! Thank you for the recipe: )

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      1. So glad you enjoyed them Steph! Thanks for the positive feedback!

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    5. I love a good banana muffin recipe! Thanks so much for sharing this!

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      1. Thanks Kristen!! Hope you enjoy the recipe!

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    6. can i freeze and bake later or store the bater overnight in the fridge?

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      1. These muffins freeze really well after they're baked, but I wouldn't try to freeze them before they're baked and I also wouldn't recommend freezing or refrigerating the batter. The leavening agent is activated as soon as the wet ingredients are mixed with the dry ingredients, so if you let the batter sit for too long it will change how the muffins rise (they'll likely rise way too much at first and then completely deflate). It's best to make them and then bake them right away. Hope you enjoy the recipe!

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    7. These guys look yummy. I have lots of frozen ripe bananas cluttering up my freezer I think I will try these out this weekend

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      1. Thanks so much! Hope you enjoy them Shannon!

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    8. Hi can you tell me if I used self raising flour instead of all purpose as I don't have any of that in my cupboard and just omit salt, baking soda and baking powder would they still taste ok oh sorry I was talking about those lovely looking banana muffins

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      1. Hi! I've never made these with self-raising flour so I can't comment on how they'll turn out. I'm sure the taste would be similar but the texture might be a bit different. Good luck!

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    9. Just made these and they are SO GOOD! Made with applesauce instead of oil (because I ran out). This recipe is a keeper. Thanks for sharing!

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      1. Thanks so much Nicole! So glad you enjoyed them! They're one of my favourite recipes too!

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    10. Hi, these look so good and your other muffins look yummy too. I would like to try your muffins recipes. Would you be able to give recipe in gm or let me have the cup conversion? I am from Singapore and just want to be sure I do it right. Thanks!

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      Replies
      1. My best advice is to use Google conversion (simply Google the specific amount in the recipe) :) It's always pretty accurate!

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    11. Hi, I was wondering if I add chocolate chips to the recipe and cut out some of the sugar, will it affect the outcome of the muffins?
      I am by no means a baker I just follow recipes and was just wondering if you would know? There is so much chocolate left over from Easter I am making chocolate everything. Thank you.

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      Replies
      1. Chocolate everything sounds good to me!! :) Yes, you can absolutely add some chocolate and reduce the sugar by up to a third and the recipe will still work beautifully! Enjoy!

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      2. Amazing recipe and the chocolate in it worked great. Definitely a winner in my house. Thank you for sharing.

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    12. Amazing recipe! I made 5 jumbo muffins instead of 12 regular sized one! So moist and fluffy! Love the texture! Would use the recipe again : )

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      1. Thanks Lynette! I appreciate the feedback! it's one of my favourite recipes too :)

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    13. Great recipe and super simple!! If I wanted to add walnuts, how much would I add?

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      1. Thanks Megan! 1 cup of chopped walnuts would be great in this recipe! Hope you enjoy it!

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    14. These are delicious! I followed the directions to a T and they came out perfect! Thank you for the recipe!

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      1. I'm so glad you like the recipe! I hope you make it again and again like I do! :)

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    15. I have made these twice. I forgot the oil the first time and they were a bit more solid but still very good. Thank you so much for sharing this reliable recipe!

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      1. I'm so glad to hear you enjoy the recipe! I've made them without oil before too (also by accident) and they were still great!

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    16. Hi,can I use whole wheat flour instead of all purpose flour. Will the texture and moisture be affected because of that ? Thank you

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      1. Yes! You can definitely use whole wheat flour. It will cause the texture to be a little bit more hearty, but it will still taste great! Enjoy! :)

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    17. I put the sugar in with the dry ingredients by acccident. Do you think it will make a difference?

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      1. It shouldn't make a difference. This recipe is incredibly forgiving! Hope they turn out great!!

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    18. Are there any changes for high altitude?

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      1. I'm sorry, I haven't done a lot of baking at high altitudes. My advice would be to research changes for high altitude baking in general. This recipe is incredibly forgiving, so I'm sure it'll taste great either way!

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    19. I just finished making these about an hour ago and my partner has just about eaten them all. They are very nice from the one I've managed to take for myself, thanks for this wonderful recipe I see myself making these quite a lot. Also a great way to use up some of those cheap bananas I've managed to get my hands onto.

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      1. Thanks for the positive feedback! I'm so glad you're enjoying the recipe! :)

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    20. These truly are the best ever banana muffins I have made. I did omit 1/4 cup sugar and found they were perfect. So good thanks for this recipe. My family demolished them.

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      1. That's fantastic! I'm so glad your family enjoyed them!

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    21. I only have olive oil in hand do you think that would be OK? Thanks

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      1. I don't think olive oil would be the best choice - it's got quite a strong flavour that might not work in this recipe. A good substitution for the oil in this recipe is actually melted butter or melted margarine. Good luck!

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    22. hi I loved this recipe and have made it a couple times now its a good toss up between this and a recipie I have that uses yogurt. I also tried to make these a bit healthier by mixing everyones suggestions...I used half cup honey instead of sugar. 1/3 cup applesauce instead of veggie oil and divided the flour to 1 cup white and 1/2 cup wheat also added 1/3 cup quick oats, 1tsp vanilla and even a dash of cinnamon. They came out hearty and deliscious! I even popped a few blueberries in a few and just as tasty! :)

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      1. So glad you're enjoying the recipe! And those sound like some great modifications! Thanks :)

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    23. By far the simplest but most delicious muffins I've made! Made a dozen and they were gone by the next morning!my family had asked for more. And I do alot or baking so they are not new to home baked goods. But i see this as a new family favorite. Thank you for the post.

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      1. That's so great! I'm really glad you enjoyed them!

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    24. Hi :)
      Can I stuff these with Nutella before baking?

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