Prep 15 mins
Cook 30 mins
These muffins are great for weekday breakfast or to add to a lunch bag. Recipe source: Bon Appetit (September 1984)
- 3 bananas
- 1 cup sugar
- 1 egg, beaten
- 1 1⁄2 cups flour (or 1 cup white and 1/2 cup whole wheat, I also like adding a bit of wheat germ (about 1/4 cup to the)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 cup vegetable oil (I use safflower or corn oil)
- 1⁄2 cup walnuts, chopped
- Preheat oven to 375 degrees F.
- Grease or paper muffin tins.
- In a large bowl mash bananas. Stir in sugar and egg.
- In a seperate bowl sift together dry ingredients (flour-salt).
- Add dry ingredients to banana mixture alternately with oil.
- Stir in walnuts.
- Spoon mixture into prepared muffin tins.
- Bake for 25-35 minutes or until golden.
These are nice and banana-ey! I did add the whole wheat flour as suggested, but not the wheat germ. As a banana muffin purist, I thank you for not adding vanilla, cinnamon or chocolate. (I guess we really are all different.) The muffins were very easy to make, too. I'm using a fairly new oven, and can't really say anything helpful about the baking temperature or time. Thank you very much for sharing this recipe with us.
These are really good muffins and come together quickly and easily. I set my oven a bit below 375 and the muffins were more than done in 23 minutes. I'll make these again and maybe add 1/2 tsp. of vanilla. Thanks Ellie!