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Basic Banana Muffins Recipe
Basic Banana Muffins Recipe photo by Taste of Home
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Basic Banana Muffins Recipe

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5 97 107
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium ripe bananas
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Nutritional Facts

209 calories: 1 each, 7g fat (1g saturated fat), 18mg cholesterol, 209mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 2g protein .

Directions

  1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
  2. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen.
Originally published as Basic Banana Muffins in Taste of Home December/January 1998, p14


Reviews for Basic Banana Muffins

AVERAGE RATING
(107)
RATING DISTRIBUTION
5 Star
 (103)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
angela32
Reviewed Aug. 10, 2016

"Seriously good and easy! I did this all in one bowl and they came out perfect. Now I wish I had doubled the recipe!"

MY REVIEW
s_pants
Reviewed Apr. 16, 2016

"The whole family loved these muffins! I added a few mini chocolate chips to them all and then added chopped walnuts to half. Baked them in mini muffin tins for about 13 minutes."

MY REVIEW
Kristinkatjoyce
Reviewed Apr. 14, 2016

"Fantastic and simple recipe! Loved it! I added a few tablespoons of jam I needed to use up from the fridge, and I loved the added depth of flavor."

MY REVIEW
dirteejeep
Reviewed Mar. 19, 2016

"I love this recipe. I squish my bananas in a big zip lock bag and then I add the rest of the ingredients (liquids first) to the same bag, squish it up real good and then just snip the bag corner to easily fill my muffin tins. Sooo easy!"

MY REVIEW
dlindenf
Reviewed Mar. 9, 2016

"Excellent muffins! Definitely a keeper!"

MY REVIEW
hkarow9713
Reviewed Mar. 5, 2016

"Wow were these good! Really moist and filling with the oats. Definitely a keeper!"

MY REVIEW
greatwithoutgluten
Reviewed Feb. 29, 2016

"This recipe was great! I cut the sugar in half and it was still a hit in our house. This will be my new go to for banana muffins!"

MY REVIEW
arlunie
Reviewed Feb. 27, 2016

"These are by far the best banana muffins! I added about a 1/3 cup of cinnamon applesauce & they came out extremely moist. I filled the muffin tins over half full & it made 23 muffins. Even after 2 days in the fridge they are still moist as ever. Very easy & definitely a hit with the family. This is my new go to recipe for ripe bananas! Enjoy"

MY REVIEW
Needsmusic
Reviewed Feb. 1, 2016

"This is my favorite banana muffin recipe because I don't have to deal with shortening or butter! I do add about 1 T of cinnamon to the dry ingredients and accidentally added a second egg --- the muffins were super moist. I only needed about 17 minutes of baking and they were pretty dark on the outside (still looked good but not that golden color). That could just mean my oven isn't accurate (entirely possible)."

MY REVIEW
redcow
Reviewed Jan. 22, 2016

"This recipe is a keeper. I printed it off to add to my recipe collection. My bananas were very large so I used 2 1/2. I added about 1/3 to 1/2 cup of mini chocolate chips. I also topped some with raw sugar and the rest I sprinkled on large sugar crystals that i use to top cookies. I liked the "crunch" that the sugar gave to the muffins. Muffins do take the full baking time and then I baked a couple of minutes more. I got 18 muffins from the recipe."

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