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Best Banana Muffin Recipe

Updated on November 11, 2012
5 stars from 1 rating of Best Banana Muffins

Grandmas Banana Muffins

The problem with many homemade muffins today is they, more often than not, resemble hockey pucks as opposed to the edible item they were meant to be! This is when we have to reach back into the recipe archives, and bring out Grandma's famous fool-proof muffin recipe.

A muffin should rise above the lip of the muffin cup, and be moist and actually have identifiable flavor, not just a floury base. This recipe fits the bill. It has great banana flavor, stays moist, and actually rises like a muffin was meant to!

The best bananas for this recipe come from the freezer. When you have some bananas that are too ripe to eat, just throw them in the freezer. Take them out about an hour before making this recipe, and just cut the stem off, and squeeze them into a bowl. Instant mashed bananas! And full of natural sweetness.

Use this recipe as a base. 1 cup of frozen blueberries, nuts such as walnuts, or chocolate chips can be added to the dry ingredients for a variation. A banana chip can be placed on top of the muffin before baking for a great garnish.

As with most muffins, they should be stored in an airtight container or bag once cooled, and freeze beautifully. But I promise you, they won't last that long! Enjoy!

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 12 large muffins
Ready to go into the oven
Ready to go into the oven
Finished product.
Finished product.


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 4 bananas, mushed
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350F. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In a medium bowl beat the eggs, add oil, sugar, vanilla stirring well. Then add the banana.
  3. Pour the wet ingredients into the dry, and gently fold with a spatula until just combined. Try not to over mix, or muffins will become tough.
  4. Line a 12 tin muffin tin with paper liners. Generously fill each liner until batter is gone. Bake for 25 to 30 minutes on center rack, until a toothpick comes out clean. You may need to rotate the muffin tin once for even baking.
  5. Remove from oven and let sit one minute, then transfer to a cooling rack, unless a crowd has formed- then feed them nice hot muffins!!


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    • kitkat1141 profile image

      kitkat1141 5 years ago from Ontario, Canada

      Makes a great breakfast or after school snack for kids of all ages!!

    • divacratus profile image

      Kalpana Iyer 5 years ago from India

      This is really yum! You made me hungry

    • kitkat1141 profile image

      kitkat1141 5 years ago from Ontario, Canada

      Great way to use up those ripe bananas!!

    • justateacher profile image

      LaDena Campbell 5 years ago from Somewhere Over The Rainbow - Near Oz...

      I have been craving banana muffins forever! I'm gonna have to try this!

    • kitkat1141 profile image

      kitkat1141 5 years ago from Ontario, Canada

      I am sure you could substitute butter, but I haven't tried it. I would cream it with the sugar, then continue with the wet ingredients. Let me know how it turns out!

    • peachpurple profile image

      peachy 5 years ago from Home Sweet Home

      I love bananas! Haven't try this yet....Can I use butter instead of oil? Voted up

    • kitkat1141 profile image

      kitkat1141 5 years ago from Ontario, Canada

      They are a hit every time! And the butter is essential. Thanks for looking!

    • billybuc profile image

      Bill Holland 5 years ago from Olympia, WA

      Hot muffins out of the oven smothered in butter! Yum! Wonderful recipe!