It’s been too long since I posted a muffin recipe! I have been on a muffin making BINGE, and, having made every single muffin recipe known to man (ie. every muffin recipe on this blog), I then realized my mom had included a recipe in our family cookbook entitled “Best Ever Banana Muffins” which I had never tried.
Best ever? Tried never?
Somethin’ doesn’t jiiiive.
*taps toes and snaps fingers*
Now my little song and dance has got your attention, I promise to share the recipe, but first I need to tell you that the real show is tomorrow. I have an exciting post lined up, it’s not about food and I didn’t write it.
Zzzzip! That’s it. You won’t get anything else out of me, but you’ll have to come back on Friday and seeee.
In the meantime, I hope you have some ripe bananas loitering on your counter, because “best ever” and my mama don’t lie, especially when you throw in my “signature” streusel topping :)
- 1 egg
- 3 large ripe bananas, mashed
- ½ cup butter or margarine, melted
- 1½ cups all purpose flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 Tbsp melted butter
- ¼ cup brown sugar
- 1 Tbsp all-purpose flour
- ⅓ cup quick cooking oats
- Preheat oven to 400ºF. Line a muffin pan with paper liners or spray with baking spray. Set aside.
- Whisk egg, mashed banana and melted butter in a large bowl until thoroughly blended.
- In separate bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to banana mixture and stir just until moistened.
- Spoon batter into paper-lined muffin pan (makes 10-12 muffins, depending how big your bananas were. Fill muffin cups almost to the brim and see how far the batter goes). Combine all topping ingredients in a small bowl and sprinkle evenly over muffins.
- Bake for 17-20 minutes or until tops are browned and toothpick comes out clean.
By far the best banana muffins I have ever made – and I must have made all of them. Thank you for sharing!!! I sprinkled the tops of mine with chocolate chips – and the kids loved them!
Carolyn Wong says
I’m using this recipe to make banana muffins. It turned out great! I only added 50 grams of sugar, 280 flour. It turned out a sweet, soft, fluffy biscuit! Thanks a lot for the recipe!
Michelle Cantin says
I had been searching and trying different banana muffin recipes for a while when I finally stumbled upon your recipe. I’ve now made these a couple of times and they always turn out delicious! Thanks for sharing!
I’m so glad! I love that they are such a consistent muffin no matter what size my bananas are :)
Tanya Turner says
This is my go to recipe!! Thanks so much for sharing!
Awesome recipe my household absolutely loved it although I replaced vanilla extract with regular milk still turned out amazing non-stick banana muffins %100 delicious Two thumbs way up ⭐⭐⭐⭐⭐
Sonja Rosa white says
there was no milk or vanilla in the instructions?!?!
No, this recipe doesn’t call for either of those! I have added a teaspoon of vanilla with the bananas before though and it doesn’t hurt :)
Lol, I had to look back at the recipe because that comment made me think i forgot something.
Mirella Mammoliti says
I did the same trying. Went back To check thé recipy.
Ive done this recipy so many times. Its delish. The best.
Me too!! I scanned the recipe thinking I’d missed milk or vanilla. These muffins were relish!!
Easy enough that my 10 year old made them. So delicious! We did cut our bake time down to 14 minutes and they were perfect! Thanks for sharing!
I had to make these after the amazing reviews, and the fact that I only had three bananas, lol!
The batter was amazing, the baking smell was amazing, and now, the muffins sitting on the counter are pure torture. Thank you so much for the wonderful recipe, briiliant!
Kels robar says
Best banana muffin recipe
I have ever made!
These are by far the best banana muffins! Thank you for sharing!
Loved how fluffy and moist these were! I used 1/2 cup whole wheat flour and 1 cup white. I used 1/3 cup sugar instead of 1/2 (this way I could eat them with ice cream!) Easy and fool-proof recipe. Thanks!
Liz Haselbah says
Absolutely fabulous. Easy to follow directions. And, they are perfect every time. I made mini muffins and mini loaves as well. Perfect!
These muffins are delicious and so easy to make.
DROOL! My family <3s these – thank you!
Oops, forgot to add salt.:-((( Hopefully they will be just as tasty without the salt!
If you used salted butter it should be fine!
Does anyone know how many carbs are in each muffin?
Gwenda Woodbury says
I’m happy to report these are even fantastic as gluten free muffins! Great recipe for sure. I made them vegan first time through as well, substituting ground flax seeds and a bit of soy milk for the egg. Fantastic flavour, moist, light and fluffy….all hard to achieve with most gf recipes. Thanks!
Rose Le Calvez says
I’m a terrible baker. This recipe saved me from another disaster. I just changed a few things: added a tsp of vanilla extract, a cup of chopped walnuts, and reduced the amount of sugar to 1/3 cup instead of 1/2 cup. I have a convection oven, so baking only took 15 minutes. Lovely texture and taste. Would be perfect with whipped cream too!
I’ve got a batch in the oven right now. They smell amazing! Can’t wait to see wha the kids say.
I made these for my wife. She said and I quote, “these are the best banana muffins ever!” So it appears your mother named them well. Awesome!
Love it :) Thanks for commenting!
Pamela Charron says
Have some in the oven for my husband’s lunch. The dough tastes amazing. Can’t wait until they are done. The smell coming from my oven is so delicious. Can’t wait to try them.
Thank you for this recipe!!! It’s now my go-to! I used to always put choc chips in banana muffins bf I found them bland without chocolate. I was wrong! This recipe is amazing, they’re flavourful and moist. I bake them for 14-15 mn and they’re perfect everytime! 5 stars for sure!
Tanya Turner says
I use this recipe all the time now and so does my sister!!! Its excellent!! Thanks for sharing!!
Sue B. says
Loved them! thanks
I made this yesterday. It’s delicious! My kids and my husband loved it.
I’m making the second batch tomorrow :) Thank you very much for sharing this recipe.
I have been searching for a recipe that was not so dense. These were such a big hit at my house they were gone in a matter of minutes! Lol I have a big family… I swear my kids wait for the bananas to start to turn then ask when I am making those good muffins. You are a lifesaver and this is definitely my go to for banana muffin!
Best banana muffins I’ve ever had, although i added walnuts for crunchiness.
Totally something to remake! =-D
They are sooo good…I normally make banana muffins with Miracle Whip and ran out so I had to find an alternative. Thank goodness I found your recipe…I needed the muffins in 2 hours and you are right…they are light and fluffy and took no time at all…will definitely put that in my recipe book. I too added some walnuts for some protein and made them as mini muffins. I loved that the oatmeal didn’t fall off the muffins.
Just tried this recipe the other day, and damn. I haven’t made muffins this good in so long. Thanks to you of course! I added some chopped walnuts and a splash of vanilla. Amazing. Im also trying to get on a healthy kick, and was thinking about adding ground flax seed meal and a scoop of protein powder to the mix. What wet ingredient would you recommend adding to balance it back out since id be adding more dry ingredients. Another egg? Maybe Milk? What are your thoughts?! Thanks for such a great recipe!!
Because these are so moist you could add at least 4 Tablespoons of flax as well as a scoop of protein powder without changing anything else :) If you change anything, you might want to add a pinch more baking soda to help them rise as high.
Awesome! Im excited to try this out. Thank you so much!!
Mallory Brisson says
Yep. These are really really good. Even on day #2! They are definitely going in our Family Cookbook :)
I made these last night with our 4 year old sweetie. He pretty much did everything other than pour the batter and go near the stove. They came out beautifully! I think I should have gone the extra 2 minutes in the oven because some were borderline,… but I just kept those and gave everyone else the good ones. LOL :)
I finally made these and they were just perfect…..super moist! They are going to be my new go to recipe for banana muffins! I added vanilla just because I LOVE the stuff and add it to recipes often. Thank you so much for posting it….we all loved them so much!
Thanks for taking the time to let me know! So glad they were a hit :)
I just made these this evening and oh my gawd!!! The things I changed, mostly due to personal health concerns, that were not listed in your recipe, were a splash of vanilla and a couple small dollops of sour cream to add moisture and make the muffins spongey. They turned out incredible. :)
I added fresh walnut pieces to the tops instead of your streusel topping…although your topping sounds delicious…need to cut back on my sugar intake. Oh yes, and I used Becel margarine with olive oil and whole wheat flour with half white flour.
I also used the blackest and most intensely flavourful bananas too…five small to medium-sized ones.
Best banana muffins I’ve ever made….inspired by your wonderful recipe. I’ll never make them any other way again. THANK YOU!
I plan on freezing them so I don’t eat them all in a day! Hahaha….who do I think I’m kidding! : )
just made these and they are amazing!!! I didn’t have regular quick cooking oats but had quick cooking steel cut oats for the topping and it gave it a nice crunch. I also used 4 medium sized bananas. One of the best banana muffin recipes I have tried. Thanks!!!
This recipe sounds divine and I plan on making it as I have bananas that need to find their way into a muffin recipe. I have one question, though. Do you have any idea what would be the equivalent of the large 3 bananas in cups or ounces?
It works out to about a cup, give or take 1/3 cup depending on the size of your bananas :)
Thank you for the reply. My bananas are pretty huge so I may not need 3. I am also planning to try it with oil, maybe even olive oil so I will let you know how they turn out.
Update: I just made these and they came beautifully.I only needed to use the 2 large bananas that I had on hand. I had to make some changes because we do not keep butter/margarine in the house and I would be too lazy to melt it, even if I did. Instead, I used 1/3 cup of plain olive oil and about 4 T. of ground flax seed. I also replaced 1/2 cup of the white flour with whole wheat. Just lovely.
I definitely will be making them again.
Thanks for reporting back! I love how well these adapt to whole wheat flour, I’ll have to try it with olive oil next time I’m too lazy to melt my butter :)
Omg!!!!!!these muffins are divine,far and above the best banana muffins I have ever made,I didn’t change the recipe,its perfect. I can’t wait to try more of your recipes!!!!
Thanks for a great recipe everyone enjoyed them!
Perfect! Thank you for a great recipe
My muffins came out super moist and very delicious!!! I wouldn’t have changed a thing!! This recipe is a keeper for sure!! Toddler approved! :)
So glad you liked them!
Kelley @ Chef Savvy says
Yum! I love banana muffins I have to give your version a try! Thanks for sharing!
Alicia Louwerse says
Made these today to help me conquer the 10+ over ripe bananas on my counter! Why do kids go from eating at least one banana a day, to deciding they aren’t going to eat them at all?? Thanks for another delicious recipe!
I made these today too – someone tried to help himself to a banana and managed to take the tops off alllll of them :P
I don’t have baking soda do I need to use that ?
It will affect the rising if you don’t use it – they will still taste good but the texture won’t be the same.
made the muffins. They were great my husband really likes them to. Glad I found your recipes. Ours got misplaced during the flood scare in Pa.
So good and so easy. Thank you very much. Looking forward to trying some other recipes you’ve shared here too.
Didn’t like this much! Mine turned out dry, and the topping kind of distracted from the actual muffin. It might be better without the topping.
Totally delicious! I added chocolate chips and nixed the topping, and they were perfect. :) And like others have mentioned, they were so nicely domed – gotta love that.
Oh, shoot, somehow it changed from 5 stars to 4 when I posted!
YUM. Thanks for the recipe :) my 10 month old loved these muffins! and Im sure my boyfriend will to when he gets home! After reading some comments think I will try with whole wheat flour next for a healthier option. Thanks again! Delicious!
Glad you liked them. They are great with at least half whole wheat flour, you won’t even notice!
Another vote for best tasting muffins ever – from Australia! I didn’t have any oats so used some breakfast muesli for the topping. My kids helped make them, thanks for the recipe!
Your recipe is amazing: these were the best banana muffins, and just muffins in general, that I have ever baked! I took them to work and everyone loved them. I featured them on my blog (I put a link to your blog and the recipe). Thank you for this great recipe!
A M A Z I N G!!!
These were perfect just sweet enough, just moist enough just right!! I’m going to need to hide them I think or I may just eat them all in one sitting!!
Thanks for sharing this great recipe!
These were awesome. Just baked a batch while cooking supper and had them warm for dessert. Ours were mini and baked up perfect in only 9 minutes. I don’t usually bother, but I did substitute with whole wheat flour and regular Splenda for all the sugar – might not sound glamourous but they were still the best banana muffins our family ever had! Thanks for the quick and accurate recipe!
I love the idea of making these for dessert, thanks for sharing!
Irene Visscher says
Finally made these! They are so good Anna! Carl told me that if we try recipes we should, er… MUST give our feedback :)
Haha, he told me has was “encouraging” that, sorry :P But so glad you like them :)
These were SO good! I made them with whole wheat flour and still, my boyfriend and I could no stop eating them. He told me they were the best muffins I’d ever made! It’s rare that I find a recipe that actually makes a real muffin top. Definitely my new go-to recipe for banana muffins.
These were absolutely amazing! I don’t really ever make muffins and don’t usually enjoy them! But now when ever I make these all of my family eats them all in one day, because they are so good!
All I can say is “Delicious!”. These muffins are so light and fluffy! Thanks for posting.
G’day from Australia. I stumbled across your recipe when i googled ‘best banana muffin’. And wow, this recipe is certainly the BEST I have ever tried for muffins! I used the large ‘cafe’ style wrappers they looks great with the oats on top. Thanks very much ;)
So glad you found them and loved them!
For once I made something that looks exactly like the picture!!
These are fantastic, best banana muffins ever!!
Thanks for recipe :)
Wow. I’ve made a LOT of banana muffins… these are the best BY FAR. Thank you for the recipe!
Super yummy! I added strawberries in them. I love that flavour combo!
These were a real hit! I substituted 1 cup of the AP flour for whole wheat, added a 1/2 tsp of vanilla, as well as a handful of chopped pecans to the batter itself. Delicious! The topping is kind of like a crumble/crisp, which is a huge favourite in our house. Thanks!!
Love pecans – what a great idea! Thanks for coming back and letting me know!
Way too salty. You can totally omit the salt. Otherwise, a good recipe.
These were awesome!! I substituted to whiole wheat, cut out sugar completely, added apple sauce!! Cut on butter a bit!! Topping is awesome! Added walnuts! The best muffins ever!!
Good to know – someone has asked me if applesauce works in these, thanks for sharing!
I can not wait to make these!!! My only problem is that I don’t have brown sugar for the topping, Quick question, can I substitute the brown with white and oats with walnuts? I know it wont be the same as this, but would it turn out bad? specially the sugar substitute
The white sugar will just make for a crispier topping – you can substitute the oats with walnuts, or just add both! Let me know how it goes :)
They turned out pretty good, but the topping was a bit too sweet…thnx for the awesome recipe :)
I made this topping with white sugar and didn’t find it to be a sprinkle but more of a paste/spread consistency … is this the way it is supposed to be??
Great muffins tho :)
Yes, that’s right :) It sticks better to the top of the muffins and is heartier with the oats than a typical sugary sprinkle would be.
just tried it out.this is the best muffin recipe ever i have used.i don’t need any other banana muffin in my life from now on.
Jason Little says
I just baked muffins made with this recipe and I have to say they are the best I’ve ever had. And just like everyone else said….the topping is da bomb! I don’t think they’ll last the day in my house. Between my wife and the 3 kids, I think they’ll be gone before bed tonight.
The topping is well worth the extra step, isn’t it?! Glad you love them as much as I do!
I rarely take the time to comment on recipes but appreciate those who do. I LOVE this recipe. So easy, tasty and my grandchildren love them. I reduce the sugar a bit and it is still awesome. Thank you.
Thank you so much Michelle – comments are so valuable from other people who’ve tried the recipe so it’s not just my opinion :) Glad you like them!
I have some nana’s going very ripe so I am going to make these for husband today! They look so tasty and I am sure will turn out perfectly with your easy to follow steps. Thanks.
Hope you like them, thanks for visiting!
The first muffins I’ve made which actually rose during baking. I used half all-purpose unbleached flour and half multigrain, and sugar substitutes instead of the white and brown sugar (diabetic). They came out light, tasty and just excellent – great recipe.
Hooray for risen muffins! Glad you liked them and they were adaptable to your needs!
I am always looking on the internet and trying different muffin recipes, but this recipe stood out!! It was immensely moist and tasty.
My kids loved it and I was able to make it with half whole wheat and half all purpose flour without compromising the taste. The topping really adds a delicious flavor to it.
Definitely will continue using this recipe in the future…
Thanks for letting me know, Nicole! Glad the muffins were a hit, especially for an experienced muffin baker!
Wow! These are actually the best Banana muffins I’ve ever made, and in roughly 30 mins! My favourite part was how the butter and sugar didn’t need to be beaten together…saves pulling out the mixer and getting it dirty. I added some vanilla in just because and they give a nice rounded flavour.
YES, I love a recipe that doesn’t require me to haul out my mixer, since I’m not a keep-it-on-the-counter gal :) Glad you liked them, I just made them again yesterday too!
I love your muffins keep giving recipes
Thanks so much Rahul!
Thanks for this recipe, Anna – it’s now my ‘go-to’ banana muffin recipe. I added 1 cup of fresh blueberries, and sprinkled 1. tsp. of home-made granola over the muffin tops, without adding the extra butter, sugar or flour. Tasty, tasty – indeed!
That sounds delicious! Glad you like the recipe :)
I am a horrible baker and cook. I made these because the recipe looked simple. They turned out amazing!! Just like the pictures… might just eat all 12 to myself :)
Just wanted to add my comment about your recipe! I also came across your recipe when I goggled banana muffins and yours was the first one I found! My girls enjoyed helping me bake these, it was so easy to follow. They enjoyed eating them even more! Everyone loved how they taste and were happy that they’d had just the right amount of sweetness. I personally love the topping!!!
Thanks so much for taking the time to comment – glad you all enjoyed them!
Amazing! I’m not usually a big fan of banana muffins but these taste awesome! And the insides are nice and moist, don’t even get me started on the topping :D
Deborah Capek says
Love the recipe! Easy to follow and tuned out delicious! I added walnuts for added protein.
This were absolutely delicious! I don’t normally go for a banana muffin but these are now on my top picks list. One question…I found that they were quite greasy, in that there was a pool of oil at the bottom of the pan when I pulled them out (and thus the cupcake wrappers were wet). Is there a way to avoid this?
The moisture from the bananas does often stain the bottom of the paper…fully incorporating the butter should help a bit, but the bottoms will still probably look “greasy”. Glad you liked them!!
Sarah Barnes says
These were wonderful. Very tender and fluffy (and that is after I cheated and used soft margarine not melted, lol)
Velvet Rose says
I just happened across this recipe while doing a Google search for “banana muffins” and I’m SO happy I did! I just pulled these beauties out of the oven and they smell and taste delicious! I am definitely going to have to look through the rest of this site when I have some more time!
They were amazing. Instead of the oats I added granola with almonds! Great recipe. Thank u
Karrey Crooks says
Do you think I can substitute brown flour for the white flour?
Yes, whole wheat flour could be substituted!
I baked these this morning (after I discovered a bunch of ripening bananas.) I loved them! Nice and light and airy. I didn’t even make the topping for them and they were sweet enough nor did I need butter on it. ( I’m thinking I’ll use unsalted butter next time. : ) )
Thanks for posting this recipe Anna!
I’ve posted pics of how they turned out on my website and included a link back to your site for others to get your recipe. :)
Glad you liked them, and thanks for linking! I’m addicted to streusel topping but they definitely don’t need it to be delicious :)
sally @ sallys baking addiction says
These look AMAZING. And the photos are so pretty – I love making banana muffins. And now you are convincing me to use my rotting bananas to make them :)
Yep – they are the best! Thanks for the recipe :) I added dried cranberries & coconut to the mix
Glad you liked them! I love the coconut idea, I’ll have to try that!
Hi, can I substitute the butter for applesauce?
I haven’t tried it so I’m not sure…with all the banana in there too I’d be worried about them getting gooey. Maybe start with substituting half the butter with applesauce! Let me know how it goes :)
Jennifer @ Peanut Butter and Peppers says
I can see why these are the best banana bread muffins. The photos are beautiful and reading the recipe, they sound amazing! Another one of your must make recipes!!
Thanks so much, Jennifer!!
By the way, they are also better than best with a handful (or 2) of chocolate chips added to the batter :)
Your streusel topping made them even better than best ever and thanks to attesting to my honesty :)
Mmmm! I made oatmeal banana muffins this week and they were delish also, but now you’ve given me the craving again so think I have to bake a second batch. Gorgeous pictures too! :)
I’m on such a muffin kick too right now. They are so great for lunches! I will have to try these, they look so good! btw: I have made the Garden Vegetable muffins a couple times now, and they are such a hit. Everyone loves them!
Anna, I Found this recipe yesterday and YES, it is the bestest of the best that I’ve found! My new favourite, by far!! But alas, in Canada, it must be the elevation, cuz at 400 * the 17 minutes burned my muffin bottoms in papers, so I will try 375* next time. Absolutely no change to ingredients, this is perfect.
I do agree with others that chocolate chips and walnuts are a great compliment to your original chef’s recipe! I love love love the topping!
That’s good to know – they will cook fine at 375 too so perhaps I should change the recipe to give a little more room for that. Thanks for your comment!