Perfect Banana Muffins {with video}

Music: Music by HookSounds

These banana muffins are not only moist and delicious and bursting with flavor (everything a muffin should be), but they are also so easy to make. I made these twice with my 3-year-old and she was able to do most of the work if I helped her measure it all out.

The best banana muffin recipe. The perfect breakfast recipe idea to use overripe bananas. This muffin recipe is so easy and the best muffins we've ever made!

We love these muffins so much that my kids get excited when we have over ripe bananas and they beg for me to make them. They are our favorite! AND they make the house smell amazing!

For more tasty muffins try:

chocolate banana muffins

healthy banana muffins 

lemon poppyseed muffins

pumpkin nutella muffins

keto low carb blueberry muffins

perfect banana muffins


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5 from 1 vote

The perfect banana muffin!

The perfect banana muffin!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins
Author: Melissa

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed about 1 1/2 cups
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup butter melted

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat muffin pans with non-stick spray, or use paper liners.
  • Add flour, baking powder, baking soda, and salt in a bowl, whisk to combine; set aside.
  • Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix (this will make your muffins tough). Scoop about 1/4 cup of batter each muffin tin.
  • Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.
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You might also like:

Double chocolate banana muffins

Pumpkin Nutella Muffinsgolden honey cornbread muffin

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Camille Walker

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!
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48 comments
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  • Kathy Sokia

    Would like some good ideas for zuchinni, they are taking over my house.ReplyCancel

    • Melissa Hadfield

      Kathy,
      I have a few zucchini recipes on the blog. I like to use zucchini in soups, spaghetti sauce and in stir fry. I don’t have any recipes of baked goods with zucchini yet, I should get on that. It’s a good excuse to make something tasty. 🙂ReplyCancel

    • Melissa Hadfield

      You can also shred zucchini and freeze it or leave it on your neighbors’ porches and ring the doorbell and run. Sometimes that’s the only way to get rid of it. 🙂ReplyCancel

  • Kelly

    Can I sub anything for the butter?ReplyCancel

  • Rhonda

    Yes!!! The best! So moist and flavorful!! Thanks for the recipe!ReplyCancel

  • Gina

    This tasted pretty good, but came out a little soft. I realize that’s largely due to the mashed banana. However, I would increase the baking temperature to 365 degrees next time I try these. I added chocolate chips and cinnamon. Nice change of pace from making banana bread. Thanks for sharing the recipe.ReplyCancel

  • Jessica Plowman

    I made these this morning! Thanks Melissa. I love that these came up when I did a quick search. 🙂 Yummy!ReplyCancel

    • Melissa Hadfield

      That’s so funny Jessica! I’m glad you liked them!ReplyCancel

  • Kelly

    Can I sub vegetable oil for the butter? Equivalent amount?ReplyCancel

  • Brandi

    I made these this morning, and they are delicious. Will be making many more batches of these.ReplyCancel

  • Lexa Callaway

    These really are THE BEST banana muffins. I love this recipe. I made them for my family last night and there were only 3 left this morning. And to top it all off they are super easy to make. I will definitely be making these again.ReplyCancel

  • Elaine

    Just made them and they are perfect!ReplyCancel

  • I love this recipe. Found it on Pinterest, and I have made these before my children wake up so they could have fresh muffins for breakfast. They are really good.ReplyCancel

  • Belen

    Great muffins! Were a total success, thanks for the recipeReplyCancel

  • Karrie T

    I just made these a few minutes ago and added 1/4 cup of peanut butter for a littlevdiff flavour and wow,they are soooooo good. Thanks for the recipe!!ReplyCancel

  • I just made these. I followed the recipe directly, even though I am in Idaho and it usually messes up the recipe.
    I didn’t tell my husband what they were called, and he just said “Honey, these are the PERFECT banana muffins”.
    They turned out wonderfully. Golden brown on top, slight spring, moist all through but not wet or doughy.
    Thank you so much for this recipe. It is actually our 2nd year anniversary today and I wanted to make my Lovely something that he would enjoy. Food has always been the way to his heart.
    5 stars, 10/10.
    Smile Always,
    Katrina Smith.ReplyCancel

  • Chloe

    Thanks so much for this wonderful recipe. I’ve just baked it a few mins ago and it was so yummy! I ate 2 of it right after it came out of the oven. I substitute all purpose flour for organic spelt flour and used salted butter.ReplyCancel

  • Emily Pavlakos

    So delicious! I made a batch of these with my 20mo daughter and she loved helping! To make them more toddler friendly, we made mini muffins instead of regular sized and got 44 out of the batter – half chocolate chip and half regular! My toddler loved them!! I froze the extras and she’s been having muffins for breakfast for a week now. Thanks!ReplyCancel

  • Sherise

    I just finished making these and I wanted to say thanks for the recipe because I never have to look up a banana muffin recipe ever again! These are super tasty and all around perfect! Thanks again!ReplyCancel

  • Martha M

    These are AMAZING banana muffins. I would just add walnuts, but they’re the best even without them. thank you for sharing!!!ReplyCancel

  • […] I classify all muffins as healthy, which is why I had no problems whipping up a batch of banana muffins this week. This recipe was adapted from My Mommy Style. […]ReplyCancel

  • Melissa

    I’ve never commented on a recipie before but I just have to say these muffins were awesome! Tasted just like the ones my mom would make when we were little! Ate four of them the first day! Keeping this recipie for sure! Thank you! 🙂ReplyCancel

  • Jessa

    I just made these this morning for my family (it’s Christmas Eve) and they were a HUGE hit! My only disappointment was that mine turned out flat on top, whereas yours pictured look tall and cute. Any ideas? The texture was absolutely perfect all the way through. Thanks!ReplyCancel

  • Katie

    Best banana muffins ever!! So moist and delicious. I sprinkled brown sugar and cinnamon on top before popping in oven and it was great! Thank you 🙂ReplyCancel

  • Janine

    Delicious and moist yum!ReplyCancel

  • Valerie Escalante

    These were delicious- I cut the sugar to half a cup and added a handful of mini chocolate chips, yummy! Love that they cook so quickly, made them last minute as a breakfast treat.ReplyCancel

  • Jennifer

    Can you freeze these? Any tips?ReplyCancel

  • […] I love bananas and these delightful, and aptly named, Perfect Banana Muffins from Melissa over at My Mommy Style are sure to please any banana […]ReplyCancel

  • Mama Norma

    These are the best banana muffins ever…then when you add choc chips or pecans,or walnuts oh my….and talk about easy,ever so easy,and good they are great!!!! Thanks for the recipe.Co- workers love them.ReplyCancel

  • Maggie

    Hello, how many calories per muffin?ReplyCancel

  • Tatyana

    Just made the muffins, they really turned out amazing. I love the recipe. Thanks a lotReplyCancel

  • Schenley Puzon

    Soooooo good. So moist and tasty.ReplyCancel

  • Maggie

    I make these muffins all the time! They freeze beautifully and are so delicious! Sometimes I substitute butter with coconut oil and add a splash of cashew milk to make them extra moist!ReplyCancel

  • Whitney

    These are incredible. I’ve made four batches now, and my kids and husband devour them. Thank you!ReplyCancel

  • Very good! Held up to substitutions for my son’s egg allergy too! I added one tablesppon of chickpea water + 1 tsp cornstarch in place of egg. I had softened butter on hand so I didn’t bother melting it. Finally, I also added 1/2 cup of mini chocolate chips just for fun. The muffins were soft, fluffy and delicious!ReplyCancel

  • Eunique

    I made them this morning and im amazed. I lowered sugar content to half cup and used coconut oil instead of butter. Great recipe. Thanks!!!!ReplyCancel

  • Colleen

    These were very good, moist and banana-y.  Family lived them.ReplyCancel

  • Hima

    I found this recipe from just googling, but oh my word these are the best banana muffins I have ever made. I added one teaspoon of cinnamon and half a teaspoon of nutmeg. They were moist and packed with flavor. Thank you so much!ReplyCancel

  • Eve

    I made the banana muffin and added blueberry this morning, delicious. There were chunks of bananas throughout :)! Any idea how long these are ok to stay out before they go bad?ReplyCancel

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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!

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