Banana Muffins

421 Ratings
  • 5 85
  • 4 123
  • 3 111
  • 2 75
  • 1 27

These banana muffins are moist and delicious and take only a half hour to bake in the oven—making them ideal for breakfast.

Martha Stewart Baby, Spring, Martha Stewart Baby, Spring 2002, Martha Stewart Baby, Fall 2002

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 12 Muffins or 36 Minimuffins
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Ingredients

Directions

  • Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.

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  • Peel 4 bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.

  • Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

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Reviews (34)

421 Ratings
  • 5 85
  • 4 123
  • 3 111
  • 2 75
  • 1 27
Martha Stewart Member
11/14/2018
i have been using this recipe for YEARS now... i use half the sugar (and add chocolate chips) and they get gobbled up and complimented every time! it also makes a lovely moist loaf, but needs to stay in the oven a bit longer, obviously. GREAT recipe!
Martha Stewart Member
02/20/2018
I made a half recipe on National Muffin Day for my gluten sensitive daughter. I used 4 previously frozen overripe bananas I thawed first. For both types of flour I only used Bob's 1:1 gluten free. Kept all other ingred the same at half measure except a full egg. I added a full recipe of Lena's gluten free streusel on top. Used double the cinnamon and could still have used more! ;) These turned out delicious!!
Martha Stewart Member
02/15/2018
The muffins are in the oven and have my HI-Intensity LED flashlight piercing into the oven and inspecting the wonders to be at 350 Degrees @ 25 Minutes or more and I modified specified oil with peanut oil 1/4 cup and no sugar and one cup mine-chocolate chips and no egg and the batter was light yet substantive and 2 cups white flours, too.
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Martha Stewart Member
09/22/2017
I have been using this recipe for years, my kids and husband love these muffins! It is a great way to use up many overripe bananas and they are easy to modify; if I feel like making them more of a treat I add chocolate chips and walnuts or if I want to get extra fiber and healthy fat I cut down on the sugar and add hemp hearts and flax meal. I usually use avocado oil or coconut oil in place of the canola just as it is my personal preference.
Martha Stewart Member
01/19/2017
These really were the perfect muffin! Not too light, not too dense and so easy to make. I followed the recipe, except I used 2 cups regular flour. Next time I'll add walnuts and maybe a very light glaze!
Martha Stewart Member
01/19/2017
These really were the perfect muffin! Not too light, not too dense and so easy to make. I followed the recipe, except I used 2 cups regular flour. Next time I'll add walnuts and maybe a very light glaze!
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Martha Stewart Member
12/31/2016
This recipe is great! I've made this many times, it's my go-to recipe. Here are a few substitutions that have worked for me when I was low/out of ingredients: - used 2 very ripe bananas instead of 4. I had meant to halve the recipe to accommodate only having 1/2 the required bananas but forgot and it still turned out great! - used plain yoghurt instead of sour cream - used vanilla yoghurt instead of sour cream+vanilla - I always use 2 cups all purpose flour instead of 2 different kinds
Martha Stewart Member
06/20/2015
I've used lots of banana muffin recipes and they were either too dry or too wet. This one was perfect. I didn't have sour cream or plain yogurt so I used a container of strawberry Greek yogurt! I also subbed half of the canola with coconut oil! They were so good!!! My husband and daughter wiped them out and I only got two. It made 17 regular sized muffins instead of 12...bonus!
Martha Stewart Member
03/29/2014
This recipe is amazing I just made it and it is wonderful. I followed the recipe with one addtion to it. I added 1/4 cup milk thats all.
Martha Stewart Member
08/16/2013
Tasty! Reduced the oil and sugar, used only 2 bananas, egg white, and Fage 0% Greek yogurt instead of sour cream, but they're terrific nonetheless.
Martha Stewart Member
12/28/2012
These were great! I used Greek yogurt instead of sour cream, made 12 jumbo muffins in well buttered tins. They turned out so moist and delicious.
Martha Stewart Member
11/23/2012
These muffins are very good!! I didn't have sour cream, but I had a 5oz container of vanilla nonfat greek yogart....mmmm. I used a mini muffin pan and only had to bake then 15 min. This was a very moist, light, and sweet breakfast treat!! Will make this again!!
Martha Stewart Member
10/28/2012
I switched them up with some walnuts and milled golden flaxseed. They turn out great and I like the idea of the banana slice on top. It was just the right touch!
Martha Stewart Member
10/03/2012
Superb muffins:)
Martha Stewart Member
06/05/2012
Just took these out of the oven. The kitchen smelled wonderful and the muffins were moist and delicious with a very light texture. I agree with Betha1, my attempt yielded exactly 16 perfectly shaped muffins.
Martha Stewart Member
10/22/2011
Unbelievably delish! These do not last long at all with my family; everybody loves loves loves :) ps it actually makes 15-18 large muffins for me every time.
Martha Stewart Member
04/21/2011
Excellent recipe - very moist muffins that keep well.
Martha Stewart Member
03/05/2011
My bananas had ripened and I decided to make these delights on a whim without shopping for ingredients. I did not have any sour cream so I substituted sour cream with yoghurt. Hot out of the oven and a hit!!
Martha Stewart Member
03/05/2011
I decided to make these on a whim without shopping for ingredients. Substituted the sour cream for yoghurt and hot out of the oven it is a hit!
Martha Stewart Member
10/04/2010
I made these last night because I had some very ripe bananas and I know I can always find great recipes here... they were amazing.. It made exactly 12 big muffins and I used the 5" parchment paper cut outs for muffins which makes them look great and with banana piece topper... mmm great! it is only 11 am and there are no muffins left!
Martha Stewart Member
08/23/2010
I made these an hour ago.... they are darling and very, very delicious! I used mini muffin tins, and the 20 minutes was perfect for me. They rose just right, with cute little tops! (Make sure your baking soda and powder are fresh! And remember that these things work as a part of a chemical reaction, which begins as soon as the wet and dry ingredients are mixed! Fill the cups and bake right away if you want them to really rise)
Martha Stewart Member
08/23/2010
I made these an hour ago.... they are darling and very, very delicious! I used mini muffin tins, and the 20 minutes was perfect for me. They rose just right, with cute little tops! (Make sure your baking soda and powder are fresh! And remember that these things work as a part of a chemical reaction, which begins as soon as the wet and dry ingredients are mixed! Fill the cups and bake right away if you want them to really rise)
Martha Stewart Member
08/30/2009
These muffins are fantastic! I have a new favorite recipe!! I made one alteration, I replaced the canola oil with olive oil.
Martha Stewart Member
04/08/2009
I have made them many times with plain yogurt and they turn out great! Super moist. I have not used any extra baking soda and they rise just fine. My kids LOVE them!
Martha Stewart Member
02/21/2009
http://homecooking.about.com/od/foodequivalents/a/sour creamequivs.htm
Martha Stewart Member
02/21/2009
here's the website again. realised it got cut off. http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm
Martha Stewart Member
02/21/2009
i've the same question about using yoghurt in place of sour cream too. did a google search and found that yoghurt can be used (but with addition of baking soda). I'm not sure if it'll ruin the recipe. have yet to try it myself. anyway, here's the website with some info: http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm
Martha Stewart Member
02/17/2009
Could you use yoghurt instead of sour cream?
Martha Stewart Member
02/14/2009
These muffins always turn out great and everyone enjoys them. I sometimes make them as cupcakes and add honey cinnamon frosting. Great recipe - super easy.
Martha Stewart Member
01/26/2009
I made these muffins to bring to my husband's sister at college. I was really looking for banana nut muffins, so I added walnuts to the batter and sprinkled some on top. I also added some cinnamon and nutmeg to the batter to make it a little spicier. I can't resist banana nut muffins :-) http://www.dinnercakes.com/2009/01/operation-muffin-drop-destination.html ~Heather - Ghost Baker
Martha Stewart Member
10/14/2008
These muffins are awesome - easy to make and delicious. I'm not a fan of bananas, but I will inhale these muffins.
Martha Stewart Member
09/09/2008
i made it into a cake. with the bananas on the surface and i added chopped pecans and chocolate chips i also added it to the recipe, and it came out great.. and baked it for an hour.
Martha Stewart Member
08/15/2008
If i want to add chocolate chunks, would i have to change the ingredients or cooking time?
Martha Stewart Member
03/13/2008
I avoid using Canola oil, absolutely period. Look it up on the internet and you'll realise why. Replace it with sunflower oil and it will give you the same result. Didn't have whole-wheat flour and just used plain flour in one case and they were great anyway. Very popular with the tea crowd. Also, bananas are always available so you can whip them up in an emergency.
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