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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


  • 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


  • 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.


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Average Rating:
  • 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!

  • Robert
    Jun 2, 2020

    You might add a little cinnamon to this and while it was baking I read a review which told me to lower the temp to 350 and did this after 7 minutes of 375. They came out like out of the bakery and I am not a good baker (but am a good cook). Also spingle a little caster sugar on top before baking and you get a sparkly top. I also used only on over ripe banana.

  • debbillgraham
    May 17, 2020

    I believe the temp in this recipe it too high. The muffins cooked too long on the bottom and was too soft in the middle. The next batch I am turning it down to 350 for 18-22 minutes.

  • Bhavesh
    May 15, 2020

    I have recently tried this muffin recipe and is really easy to make and very delicious in taste. Also sharing here another banana muffin recipe. Check out the recipe here:

  • Jean
    May 13, 2020


  • Lisa
    May 10, 2020

    I made this for Mother's Day and they turned out FANTASTIC!!! They were moist, they had rich banana flavor,didn't use too much ingredients and I decided to add a bit of cinnamon for my own touch. I will definitely make these again!

  • Delia
    Apr 30, 2020

    These muffins are great . Such an easy Receipe to follow. Baking time of 22 mins is too much though. I could have timed it for 15 mins. But the texture is soft. Definitely making again.