Banana Muffins

"A wonderful breakfast muffin (or snack!) that is worth waking up for!"
 
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photo by Joyd9060 photo by Joyd9060
photo by Joyd9060
photo by Pagan photo by Pagan
photo by Pagan photo by Pagan
photo by Kree photo by Kree
Ready In:
20mins
Ingredients:
7
Yields:
12 muffins
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ingredients

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directions

  • Grease or line 12 muffin cups.
  • In large bowl, combine all ingredients, stirring until just moistened.
  • Pour batter into muffin cups, then bake at 375 degrees for 10-12 minutes, or until done.

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Reviews

  1. AudreyBG
    I loved these muffins!! I thankfully took the advice of Sue and doubled the recipe to make 12 larger muffins. I filled the muffin cups almost all the way full. I now wish that I would have tripled the recipe. Once a month I always make a big batch of muffins to freeze so I can just heat them up in the morning for a quick breakfast. These really will be something worth waking up for! The only change that I made was that I used Smucker's Baking Healthy instead of the oil. It's a fruit based oil and shortening substitute. Even without the oil, I LOVED these muffins. Thanks for such a great recipe. I will be making these again next month!
     
  2. PalatablePastime
    Very moist, flavorful, and simple to make. All the makings of a great recipe! I'd just note that I only managed to get 9 smaller muffins out of this so if someone needs the full 12 muffins they should go ahead and double the recipe. Thanks, this is a keeper!
     
  3. Cindy in Nebraska
    ummmmmmmm, these things are really good and fast.
     
  4. Charishma_Ramchanda
    These are awesome! I made these this evening and everyone loved them, specially dad. A definite keeper; thanks so much for posting!
     
  5. jane49423
    I only had one banana, but they were still good. Used applesauce instead of oil. Had to cook almost 20 minutes. substitute for self rising flour: 1 cup reg. flour plus 1 tsp baking powder, 1.4 tsp salt, 1/4 tsp baking soda
     
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Tweaks

  1. Jen in Victoria
    Deliciously light, fluffy and so easy to make! I took other reviewer's suggestions and added 1 tbsp baking powder to make the self-rising flour, and also used vanilla extract instead of water. I made mini muffins which took 11 minutes to cook. My picky 2.5 year old who doesn't eat much is now on his 4th mini muffin!
     
  2. Mama D4
    I used the self rising recipe provided by another reviewer and added vanilla extract instead of the water. 12 minutes was perfect for a tray of 24 mini muffins. Next time, I'll increase it to 3 bananas for more banana flavor.
     
  3. jane49423
    I only had one banana, but they were still good. Used applesauce instead of oil. Had to cook almost 20 minutes. substitute for self rising flour: 1 cup reg. flour plus 1 tsp baking powder, 1.4 tsp salt, 1/4 tsp baking soda
     
  4. Veriance
    Needed to cook WAY longer than 10-12 minutes, more like 20! Added 1/4 tsp of rum flavoring and a dash of cinnamon. Replaced oil with applesauce. Very moist and flavorful, adding this to my regular routine!
     
  5. Pagan
    my Wife loved these muffins. i substituted the sugar with Altern [WalMart brand Splenda for 2/3 the price], doubled the recipe, and added some cinnamon and nutmeg to the mix. we are both watching our salt, and since the recipe didn't call for any, i added a tablespoon of lemon juice to give it the salt i thought it would need. these are fantastic! i made enough for my Wife's breakfast for 18 days off a doubled recipe! [got 18 muffins from doubling, but i fill the muffin compartments more than 2/3 full :)] i'll definitely be making these again!
     

RECIPE SUBMITTED BY

My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!
 
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