Recipe by ellie_
These muffins are great for weekday breakfast or to add to a lunch bag. Recipe source: Bon Appetit (September 1984)
Top Review by mianbao
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.
- 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
Directions See How It's Made
- 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.