Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a tinkered with recipe from the Betty Crocker Cookbook for Banana Bread. I find it better than most banana muffin recipes. May wrap and freeze for 2-3 days.

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Line cupcake pan with cupcake liners.
  3. Mix butter and sugar in 2 1/2 quart bowl.
  4. Stir in oil and eggs until blended.
  5. Add bananas and vanilla; beat 30 seconds.
  6. In a separate bowl combine dry ingredients, except for nuts, and stir to combine evenly.
  7. Stir in dry ingredients until just moistened; stir in nuts.
  8. Pour into cupcake liners. If very full, spray top of cupcake pan so cupcake top may spill over and make extra muffin top.
  9. Bake for 22-25 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a