- 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
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 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 near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen.
Reviews for Basic Banana Muffins
"The whole family loved these muffins! I added a few mini chocolate chips to them all and then added chopped walnuts to half. Baked them in mini muffin tins for about 13 minutes."
"Fantastic and simple recipe! Loved it! I added a few tablespoons of jam I needed to use up from the fridge, and I loved the added depth of flavor."
"I love this recipe. I squish my bananas in a big zip lock bag and then I add the rest of the ingredients (liquids first) to the same bag, squish it up real good and then just snip the bag corner to easily fill my muffin tins. Sooo easy!"
"Excellent muffins! Definitely a keeper!"
"Wow were these good! Really moist and filling with the oats. Definitely a keeper!"
"This recipe was great! I cut the sugar in half and it was still a hit in our house. This will be my new go to for banana muffins!"
"These are by far the best banana muffins! I added about a 1/3 cup of cinnamon applesauce & they came out extremely moist. I filled the muffin tins over half full & it made 23 muffins. Even after 2 days in the fridge they are still moist as ever. Very easy & definitely a hit with the family. This is my new go to recipe for ripe bananas! Enjoy"
"This is my favorite banana muffin recipe because I don't have to deal with shortening or butter! I do add about 1 T of cinnamon to the dry ingredients and accidentally added a second egg --- the muffins were super moist. I only needed about 17 minutes of baking and they were pretty dark on the outside (still looked good but not that golden color). That could just mean my oven isn't accurate (entirely possible)."
"This recipe is a keeper. I printed it off to add to my recipe collection. My bananas were very large so I used 2 1/2. I added about 1/3 to 1/2 cup of mini chocolate chips. I also topped some with raw sugar and the rest I sprinkled on large sugar crystals that i use to top cookies. I liked the "crunch" that the sugar gave to the muffins. Muffins do take the full baking time and then I baked a couple of minutes more. I got 18 muffins from the recipe."
"These are simple to make, and tasty for a treat or quick breakfast. What I like most about this recipe is how easy it is to jazz up. I add chopped walnuts, or chocolate chips to it, sometimes a dash of almond extract instead of vanilla. This is my go-to recipe to use up ripened bananas. It's quick and my family scarfs them down in no time."