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As a snack or with a meal, these moist muffins go over great with the kids. The muffins fill them up and get them to eat nutritious bananas at the same time.—Lorna Greene, Harrington, Maine
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 209 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 209 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Basic Banana Muffins in Taste of Home December/January 1998, p14
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 20, 2013 by ZHammer
I have tossed my old banana-nut bread recipe! These muffins are moist and tasty, and easy to make. The muffins are even better the next morning. You won't have to worry about leftovers. I am going to try making a whole batch (I made 1/2 batch since it's just the two of us) and freezing part of them to have handy.
Reviewed on May. 05, 2013 by Cahira
Delicious! Added a bit of cinnamon and just a dash of nutmeg, good banana flavor and excellent muffin consistency.
Reviewed on Mar. 31, 2013 by kgiftos
So moist and delicious. Super simple with ingredients I always have on hand. My new go to muffin recipe!
Reviewed on Feb. 27, 2013 by DeepSorrow
Very tasty, moist and easy to make.
Reviewed on Feb. 04, 2013 by Ab0628
Yum! Super quick and easy. Made a double batch and added 1 cup of white chocolate chips.
Reviewed on Jan. 15, 2013 by cookincrites
best banana muffins I've ever made and tasted!!
Reviewed on Nov. 18, 2012 by vstrebel
I just made these muffins. The only two changes I made was that I used whole wheat flour instead of all purpose flour and I added a mixture of chocolate chips and peanut butter chips to the batter. These are so moist and delicious. Thanks for the recipe.
Reviewed on Oct. 27, 2012 by Chicha
We loved this recipe. I did reduce the sugar to 3/4 cup. It was sweet from the ripe bananas. I used 1 1/2 cups self rising flour instead of all purpose (with self rising flour no additional salt needed). I reduced the baking soda to 1/2 tsp. We loved the taste of 1 tsp. cinnamon & 1/4 cup nuts to make them really special.
Reviewed on Oct. 22, 2012 by barefootnana
My family loved these easy to make muffins !
Reviewed on May. 14, 2012 by katie.burtt
These are the best muffins we've ever had! :) They're very moist and delicious. We especially enjoyed adding chocolate chips to ours...yummy!
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