Banana Muffins


  • 2 big bananas, mashed
  • 1/2 cup sugar
  • 1/4 cup oil
  • 1 cup sour milk or yogurt or buttermilk (powdered is fine)
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 cups all-purpose or whole wheat flour or a combination

Peel the bananas and plop them into a big bowl. Use a whisk to mash them until they are almost liquid. Add the sugar and oil. Beat until the mixture is somewhat smooth and fluffy. Add the yogurt or buttermilk and salt, mixing again. Finally measure in the baking powder and flour. Stir it all up until all of the dry particles are nicely moistened, but the batter is still lumpy. Don’t mix it smooth, muffins need lumps to give them their characteristic texture. Oil up a dozen muffin cups. Drop the batter into the cups, filling them up about 2/3 full. This recipe makes a few more than a dozen, maybe 15 grand total. Usually I use a 12-cup muffin pan and the make a couple of extra big muffins in custard cups. Use the resources available to you to figure this out best for your own circumstances. Bake the muffins at 400° for about 20 minutes. Remove from the oven and cool for a few minutes before removing from the pans. Serve with margarine or peanut butter or red jelly.

If desired, you may add a 1/3 to 1/2-cup of chopped nuts during the final mixing. Pecans and Walnuts are traditional.

Homemade Banana Muffins

I made these for breakfast with whole milk yogurt thinned out with a bit of milk. Didn’t have any nuts in the house, so I added some oats to the batter instead. I sprinkled a few more oats on top of each filled muffin cup and then sprinkled a little sugar on top which gave them a nice crunchy top. Don’t use paper muffin cups for these. The paper really sticks and you lose about 1/3 of the muffin when you try to unwrap it.

Ready for another delicious breakfast bread recipe? Try this banana bread recipe next. It’s great for breakfast, an afternoon snack or a homewarming gift.

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Jenny Chapman - June 28, 2009

I was looking for a quick recipe to use up ripe bananas when I came upon this on your site. It looked so good I tried it straight away, though I had to look up the conversion and then use a liquid measuring jug to measure your American cups.
Despite this it was a great success – very quick and easy and it made perfect muffins which we ate warm with some fresh strawberries from the garden. I added a handful of walnuts and used mainly wholemeal flour for extra flavour and nutrition. Many thanks from the West Highlands of Scotland!

Annie - January 27, 2011

I found this recipe using a google search, and used it this morning. I used 1/2 cup sour cream & 1/2 cup 2% milk, 1 cup wheat flour and 1 cup white, and they were delicious. Thanks for the recipe.

Lori - January 15, 2015

I tried them using about 2/3 cup of fresh cooked pumpkin & added cinnamon !! They where great !!!
Not real sweet, but enough to halt the graving !!

Love your recipes & post !!

Jarmila - September 9, 2015

I have never commented on any recipes that I made , but yours is worth a complement.
At first I had to look twice that I did not overlooked an egg in the ingredients.Your recipe is simple , frugal and the muffins are light and fluffy.
I get a raw milk from a local farmer, I make a yogurt and use the cream in my coffee every breakfast. I consider my self very spoiled. Sometimes we don’t use all the milk in a week or sometimes it gets pushed to the back of fridge and forgotten.This morning I was looking for a banana muffins recipe made with sour milk. I have 2 pints of leftover whey from making a clobber cheese and like to use every drop of the whey efficiently. I replaced the sour milk with whey and they turned out excellent.

Thank you for a great recipe

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