The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had!

I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!

Banana Muffins

For some reason that I cannot comprehend, my kids like banana muffins better than Blueberry Muffins. Creating the perfect Banana Muffin became my mission, and I think I have finally developed a recipe that puts all others to shame!

I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!

Muffin Recipe

What makes these muffins the BEST? Two things:

  1.  The method. It is one bowl (which is great!) but once I added the dry ingredients to the wet I mixed until JUST combined. This ended up being about 15 turns with the spatula. Not over-mixing the ingredients allows these muffins to bake up beautifully and create the MOST perfect texture!
  2.  NO CINNAMON. I love cinnamon in banana bread, but for some reason, banana muffins taste so much better without it! The pure flavor of the banana really shines through. These muffins melt in your mouth!
I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!

Can I make These into a Cupcake?

This is truly the moistest, most flavorful, and EASY banana muffin we have ever had! I have five growing kids who love to eat a big breakfast, so I often need to double the recipe. 🙂  If you want to get a little crazy, you could quickly turn these into cupcakes.  Just add frosting!  Try this one on for size Caramel Cream Cheese Frosting!

Can I Add Anything to my Muffins?

Yes, you absolutely can! Quickly convert this simple banana muffin recipe into a banana chocolate chip recipe by adding a cup of your favorite chips into the mix. Or, if you are a fan of nuts in your banana muffins, add 1 cup of the nut of your choice into the mix!

Can I Make These Gluten-Free?

Some companies offer a gluten-free flour that you can use interchangeably with all-purpose flour. You can use 1 1/2 cups of gluten free flour in this recipe, but the texture does change slightly. They are not as light as a full gluten muffin, but still delicious.

More Breakfast Recipes

5 from 2 votes

Banana Muffins

Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had!

Ingredients

  • cup unsalted butter, melted
  • 4 large ripe bananas
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, mash the bananas.
  • Add butter, sugar, egg, and vanilla and mix well.
  • Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
  • Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about ⅔ full)
  • Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long – you do not want burnt edges.
  • Remove muffins from oven and let sit for a few minutes before serving.

Video

[brid autoplay=”true” video=”385579″ player=”16519″ title=”Banana Muffins “]

Did you make this recipe?

You can tag me at @iamhomesteader.

I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!

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Reader Comments

  1. 5 stars
    Love all the Banana recipes, my daughter will be so thrilled as I will treat her to a new one each week. I have been trying to find a good bran w/ raisins muffin recipe Help me please…..

  2. Just tried these but I used burnt butter instead of melted butter. Rendered a wonderful butterscotch under-tone to this wonderful and easy recipe! I also used pecans (I’m allergic to walnuts) and they worked out well, too.

  3. I made these yesterday and they were wonderfully moist. I will be making my second batch today as they went very quickly. Thank you for sharing. God Bless

  4. Amanda how would substituting all purpose gf flour work with this recipe? I bake gf for my hubby and usually have to add applesauce for more moisture.
    Ps watch you every tues!????

  5. Hi Amanda,

    We always have bananas at home because my son loves it. Often, I make a quick banana cake when I see some that are over ripe. Banana muffins is a welcome break from banana cakes. Best of all, your recipe is easy.

    Can’t wait for some bananas to ripen.

    A million thanks.

    Renee

  6. This is the one I use. Adjust muffin baking time to 20-25 minutes, but even though it’s simple it seems to come out right every time. You can also add walnuts, cinnamon, chocolate chips, or other spices without too much fuss.

  7. I eat bananas every day and now my day is brighter because I can eat them in muffins too! love ya!

  8. Oh baby! I am making these tomorrow!! Thank you. Love banana bread and banana muffins and banana cake (I think I made your ridiculous banana cake many times over. I even got a request to make it for my sister-in-laws wedding!) continuing on–and banana…anything! You get my drift lol. Keep sharing. We’ll keep baking! Have a great week.

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