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This easy Banana Muffins recipe makes a batch of healthy and convenient grab-and-go breakfasts. I love these for busy weeks – they’re so simple and quick, making them ideal for baking sessions with children too.
I first wrote about these Banana Muffins way back in 2015, and they still are one of the most popular recipes on my blog.
Along with Flapjacks, Lemon Drizzle and Baked Oats, I still make them every couple of weeks with George and Harri. They’re just so delicious and convenient so I must have a batch in at all times!
Why this is the best Banana Muffins recipe!
⭐️ They’re so easy to make. Just 7 ingredients and in 30 minutes they’re ready
⭐️ Overripe bananas make the best muffins, so there is no need to throw those lingering brown bananas away
⭐️ Perfect for packed lunches or last minute breakfasts for the week
Banana Muffins Ingredients
- Bananas – These need to be very ripe for mashing – NOT firm or green at all. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins.
- Eggs – I recommend using medium free-range eggs.
- Oil – Go for a flavourless oil like sunflower.
- Plain flour – Or ‘all purpose flour’ if you’re outside the UK.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
- Baking powder – This helps the muffins to fluff up nicely.
- Milk chocolate – I use chunks or chocolate chips. You can also replace these with berries or raisins, or leave out altogether if you prefer.
How to make Banana Muffins
1. Mix the bananas, eggs and oil together with a whisk until everything is combined (yes, it will look lumpy!)
2. Add the flour, caster sugar, baking powder and chocolate chips. Whisk everything together until there are no flour lumps.
3. Scoop the banana muffins into 12 cupcake liners in a muffin tray.
4. Bake as per the recipe below until golden and springy.
Storing
These banana muffins will keep in an airtight container for 3 days.
They can also be frozen. Bake them first and when completely cooled, freeze them for up to a month. Defrost them fully at room temperature before eating.
What I use to make Banana Muffins
- My favourite muffin tray for big chunky muffins.
- I like really good quality paper cupcake liners like these ones. You can use coloured or plain white for this recipe. Just bear in mind that some supermarket cupcake cases can go a bit see-through when cooking buttery cakes. If this happens to you, it’s not you, it’s the cases! This doesn’t happen so much with these ones.
- I use this ice cream scoop to fill the cases quickly and with the right amount of mixture every time.
- My much loved (now very old!) mixer.
Top Tips
➡️ If you have enough brown bananas to sink a ship and no time to cook the muffins, you can freeze the whole bananas in their skins and defrost them when you have time to bake.
➡️ This basic recipe makes a great base for lots of other muffin flavours. You could try adding in blueberries, raspberries or chopped apples instead, for example.
More easy Banana Recipes…
Sweet Things
Banana Split
Sweet Things
Banana Cake {FOOLPROOF Recipe}
Breakfast
Breakfast Cookies
Desserts
Banoffee Pie
FAQs
They should take around 18 minutes to cook and once out of the oven they should look golden and springy on top.
To make sure they are properly cooked, take a metal skewer and put it into the centre of the muffin. When you pull out the skewer it should be clean. If there is any batter on your skewer return the muffins to the oven for a few more minutes.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Banana Muffins
Ingredients
- 3 Very ripe bananas, Peeled and mashed
- 2 Eggs, Medium
- 175 ml Oil
- 250 g Plain flour
- 175 g Caster sugar
- 1 tsp Baking powder
- 100 g Milk chocolate chunks, See notes
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Mix the bananas, eggs and oil together with a whisk until everything is combined (it will look lumpy!)
- Add the flour, caster sugar, baking powder and chocolate chips. Whisk everything together until there are no flour lumps.
- Scoop the banana muffin mix evenly into 12 cupcake liners in a muffin tray.
- Bake for 15-18 minutes until golden and springy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 19th, 2019. It was updated on July 30th, 2025 to add additional tips and step-by-step videos.
Another amazing recipe, we bake these muffins every week!
Really nice! I have a child with a milk allergy so swapped out the milk choc chips for dark and added a splash of vanilla essence to replace the most sweetness and these were a huge hit.