Banana Bread Muffins

Banana Bread Muffins

These banana muffins are easy to make and so delicious. Perfect for a quick breakfast or snack.


14 muffins

Prep Time

Cook Time


  • 3 large ripe bananas
  • ¾ cup sugar
  • 1 egg
  • ⅓ cup vegetable oil
  • 1½ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt


  1. Preheat the oven to 350F/180C/Gas Mark 4.
  2. In a large bowl, combine all dry ingredients – flour, baking soda, baking powder and salt. Set aside.
  3. Add the remaining ingredients in a food processor – the peeled bananas, sugar, egg, vegetable oil. Process until you achieve a smooth consistency. Add the resulting puree to the flour mixture.
  4. Line your muffin tin with muffin liners.
  5. Fill the muffin cups close to the top. Per 1 muffin I use 1 large overfilled tablespoon of the muffin batter.
  6. Bake in a preheated oven for 20 minutes.


You can tell the muffins are fully baked when a toothpick inserted into the center of a muffin comes out clean

Do you know the difference between good banana bread muffins and great banana bread muffins. Let me share it with you – it is how moist your bread is. Moist banana muffins melt in your mouth and the great ones are over-the-top moist.

In the learning process, I found out how to get that moisture in my muffins. It is so simple. Just use the bananas that your kids won’t even get near. You know, the ones with dark mushy spots. These over-ripe bananas have fully developed sugars and their soft texture makes the best banana muffins.

Warm from the oven, the homemade banana bread muffins are a special treat. From classic banana bread to versions with added dry fruits, nuts, chocolate chips, these muffins turn out moist and sweet every single time.

Banana Bread Muffins - easy to make and so delicious!

Nutrition Information

Serving Size
62 g (1 muffin)
Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrates
Dietary Fiber

Recipe Rating

Average: 5 (4 votes)



About Mary

What you should know about me: I LOVE cooking. I started to share my passion for food and learn more about food photography.

If you make this recipe, be sure to snap a photo and tag us on social media @cookingreporter so we can see your recreation of it!

Leave a comment

1 of 7 Comments

Hailey's picture
This recipe has produced one of the best results for me in terms of 'muffin texture' and will be the basis for all future muffin baking :)
Mary's picture
Thank you, Hailey! So glad to hear that!
Sara Goldman's picture
This recipe is amazing!! The muffins are super tasty and moist and fluffy all at the same time. Can't wait to try them out with a variety of other fruits. Really impressed.
Mary's picture
Love hearing that, Sara! Thanks!
Kerry's picture
I made this today and it is the first time i've ever baked anything! They came out perfectly and will be definitely making these again.
Emma Brady's picture
Made these muffins today and they came out very tasty. I did however make a few adjustments: I used self-raising wholemeal flour instead of white to make them a bit more healthier, used whole eggs, added splenda to make them a bit sweeter and a teaspoon of cinnamon. A good recipe that you can play around with to suit your taste. I shall be making these again!
Mary's picture
Thanks for the comment, Emma – I’m so glad to hear that you played around with the recipe.