These Best Ever Banana Muffins are exactly that – the best banana muffins you’ll ever make! I’ve made these muffins hundreds of times because they’re easy to make, they call for simple ingredients, and they turn out perfectly every single time: crispy on the outside and soft and fluffy on the inside. Trust me, this will quickly become your favourite banana muffin recipe!
*Looking for THIS recipe? Don’t worry! The recipe for these Best Ever Banana Muffins hasn’t changed a bit since the first day I posted it in April 2015! I’ve simply updated the photos today to re-share this amazing recipe with my readers. Enjoy!
I have such fond memories of these muffins from when I was a child. My mom has a recipe book called Muffin Mania (it was published in 1982, which explains the name) dedicated solely to muffins and the page with this recipe on it is stained and weathered and almost illegible. My copy of the recipe is in similar condition. That should tell you just how good these banana muffins are!!
1 large egg, room temperature
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 cup sugar
1 teaspoon baking soda
3 medium ripe bananas
1/2 teaspoon salt
1-1/2 cups all-purpose flour
Combine the dry ingredients in a large mixing bowl. Mash the bananas in a separate basin. Mix in the egg, oil, and vanilla extract thoroughly. Just until the dry ingredients are moistened, stir in the wet components. Half-fill muffin cups that have been oiled or lined with paper liners.
Preheat oven to 375°F and bake for 18-22 minutes, or until toothpick inserted in middle comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool fully.