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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 98 108
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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

1 each: 209 calories, 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
(108)
RATING DISTRIBUTION
5 Star
 (104)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
ancila63 User ID: 8266030 254583
Reviewed Sep. 24, 2016

"Perfect recipe. The first time I added 1 cup dried cranberries because I love cranberries. Second time I added cranberries and chopped walnuts. The muffins came out perfect. Finally, I found a really, really moist muffin recipe. Love the texture."

MY REVIEW
angela32 User ID: 3084463 252445
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 User ID: 174050 247142
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 User ID: 4061751 247093
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 User ID: 8810181 245677
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 User ID: 4192917 245190
Reviewed Mar. 9, 2016

"Excellent muffins! Definitely a keeper!"

MY REVIEW
hkarow9713 User ID: 7604678 244929
Reviewed Mar. 5, 2016

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

MY REVIEW
greatwithoutgluten User ID: 6330173 244713
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 User ID: 8785852 244556
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 User ID: 5941084 242983
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)."

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