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Basic Banana Muffins

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine
  • Total Time
    Prep: 10 min. Bake: 20 min. +cooling
  • Makes
    1 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium ripe bananas
  • 1 large egg, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
  • Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
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Basic Banana Muffins Tips

How do I quickly ripen bananas?

When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. To quickly ripen bananas, place your bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits which quickens the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm them in the oven at 250° for 15-20 minutes.

Can I freeze muffins?

Yes! We suggest you freeze fresh-baked muffins if you can’t enjoy them within three days. Arrange your cooled muffins in a single layer on a baking sheet and freeze for 30 minutes or until solid. Then, wrap each muffin in foil and freeze in an airtight container. You can freeze these banana muffins for up to two months. Follow these freezer tips to ensure your banana muffins come out fresh!

How do I lighten up this recipe?

You can cut the fat and calories in these banana bread muffins by swapping half (or all) of the oil with unsweetened applesauce. Here’s more information on substituting apple sauce for oil.
Nutrition Facts
1 muffin: 209 calories, 7g fat (1g saturated fat), 18mg cholesterol, 209mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 2g protein.

Reviews

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Average Rating:
  • Mary
    Sep 15, 2020

    It was really easy and simple but when I made these I set a timer for 16 minutes and they’re very close to burnt!! I would suggest changing the cook time to something shorter so someone else doesn’t make the mistake I did!

  • Cat
    Aug 22, 2020

    Really easy to make and very tasty! Only thing is the ingredients doesn't mention vanilla but the directions does!

  • Sherry
    Aug 16, 2020

    I have been making these since the recipe came out in hardcover. I can’t remember the year. My kids are adults now and still love it when I make these!!!!

  • Allison
    Aug 14, 2020

    This recipe was astounding! I didn't have vanilla on-hand, but it still tasted amazing. I used a tsp of cinnamon and 1/8 of a tsp of nutmeg and it really added to the flavor. I really recommend this recipe!

  • Jacqueline
    Aug 5, 2020

    We love this recipe and use it often. I put half a cop of chocolate chips in it which my kids like!

  • Leslie
    Jul 30, 2020

    This is a great and easy to follow recipe. I had all of the ingredients on hand, which made making it even easier. I made the recipe exactly as the directions stated. The muffins were moist and delicious. They were so easy to make. My family loves them! Next time I will need to make a double batch.

  • Mairi
    Jul 11, 2020

    This is a really good recipe but I only use a third of a cup of sugar and they taste sweet enough, especially if you have used very ripe bananas. Try adding half a cup of chopped hazelnuts too.

  • Marisa
    Jun 26, 2020

    I made these this morning and they are DELICIOUS! I used 1/2 cup white sugar and 1/2 cup brown sugar instead of just 1 cup white sugar. I added a splash of cinnamon and they are fantastic! I cooked them at 350 degrees for 18 minutes, perfect timing. I didn't fill the muffin tin half way, so they were a bit smaller than typical muffins but they're a hit. (Mix the brown sugar with the egg, oil, banana and vanilla extract then add to the dry ingredients!)

  • Christy
    Jun 10, 2020

    My whole family loved this. Sometimes we put mini dark chocolate chips in as a treat too!

  • tyche2
    Jun 7, 2020

    My go-to banana muffin recipe! I throw uneaten, unpeeled bananas in the freezer, so when I am ready, I just thaw them and they are the perfect texture. My only changes for this are that I use 1/2 brown and 1/2 white sugars. Mix the brown in with the eggs/bananas/oil. I do bake at 350. Perfect muffins!