These were quick, easy & tasty - the raisins & pecans were a nice touch! Since there are only 2 people in our household (and I only have 1 muffin tin), I scaled the recipe to 12 muffins. That means 1 1/3 egg - so I just used 1 extra large & it worked. Thanx Vicki!
These made a great breakfast for my parents who were staying with me. So easy to do too! Thanks!
Excellent !! So moist and the nuts and raisins were a perfect addition. Baked as printed and they turned out perfect. I did make a mistake and didn't cream butter and sugar because I mixed the sugar into the flour before reading all the directions. However, they still baked perfect with my error. This recipe is a keeper. Thank you for posting.
Soft and moist, great recipe! Kids loved them for breakfast.
Very easy and very good. 'Nuff Said!
These were great. I used three bananas, which seemed about right. I made 12 muffins out of this recipe, and they were nicely domed (but not overly huge). I omitted the raisins and pecans in hopes that my son would eat some. (He wouldn't, but that's got nothing to do with the result-- he's not a huge fan of banana anything.) Thanks!
Not the best banana muffins I've ever made, but still pretty good. I found them to be just a bit dry. I left out the raisins and pecans because I had neither but I added a bit of almond extract and sprinkled some almond slices on top--just for fun. Very easy to put together though; thanks for sharing.
GREAT muffins! I did make a few replacements: whole wheat flour for white; 1.5 cups chocolate chips instead of raisons or nuts; margarine instead of butter. These were very moist, fluffy, and all of that other good stuff. I will be making these again, thanks!
These are a nice comfort food to me and my DH. Both have colds and nothing is better than these muffins straight out of the oven! Added pecans and not raisins. These little gems reheat well. Thanks!
Light, moist, and marvelous! The batter made 12 regular size muffins, plus 12 mini ones. I made some without nuts and raisins, and some with, and I loved both versions. Thank you, Vicki, I'll be making this recipe again soon!