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These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.
Nutritional Facts 1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 186 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Chip Banana Muffins in Best of Country Breads , p20
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 Nov. 28, 2012 by mainemomof2
This recipe appealed to me because of the yogurt - I had never made muffins with yogurt but imagined it would make them moist. Well, it did! This recipe is so good that I may not be able to make it again because I am eating too many of them! I've been searching for a moist muffin recipe for a long time and finally found it. I cut the sugar down to 1/2c, cut the oil to 1/4c and made up the other 1/4c with applesauce, added cinnamon (goes in nearly everything I bake), and used vanilla yogurt b/c that is all I had, and then also cut the vanilla to 1/2 tsp. Oh, and used 1c white flour and 3/4c whole wheat flour. Lastly, I mixed the bananas into the wet ingredients b/c I didn't want to take the chance of the batter getting too stiff from too many folds of ingredients.
Reviewed on Oct. 03, 2012 by busynursemom
Made this for a snack for my 4 year old to take for a school treat. Made a double batch so we had some at home and they were gone in a day. Everybody loved them.
Reviewed on Jun. 05, 2012 by Leahmom
I first made this recipe almost exactly as printed, but I substituted 1/2 of the sugar with Splenda. They were great! To make Banana/Peanut Butter/Chocolate Chip muffins the second time I made them, I used only 1 banana mashed and added a BIG scoop of peanut butter (creamy) and a little applesauce to make a full cup instead of using all banana. I also used proportionally about 1/3 whole wheat flour to 2/3 regular flour (to get the 1 3/4 C. flour needed). This time I used all Splenda to sweeten them. I used semi-sweet choc chips, but next time I think I will use peanut butter chips instead. I sprayed muffin tins and did not use paper liners. Bake 350 for about 20 min. Outstanding!!!
Reviewed on Nov. 28, 2011 by elizabethstaylor
I have been converted by a muffin! I never liked banana muffins but these are outstanding! They disappear as fast as I make them. The kids love them and so do the ladies at the geriatrics home.....
Reviewed on Apr. 09, 2011 by Riley02
Delicious!!
Reviewed on Mar. 19, 2011 by lisa53202
I replaced the yogurt with buttermilk. My husband said these were very good and ate several at one sitting! (I am dieting.) I sent the rest home with my son and grand kids.
Reviewed on Apr. 08, 2010 by downundercanadian
Fantastic! I substituted 3/4 cup whole wheat flour and 1/4 whole milk for part of oil and still turned out very moist and yummy!
Reviewed on Apr. 11, 2009 by ambainer
To cut down on the fat I used only 1/4 cup vegetable oil and added 1/4 cup applesauce. The muffins were so moist and delicious. amb
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