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

Basic Banana Muffins Recipe

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5 89
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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 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.

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

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.

Reviews for Basic Banana Muffins

AVERAGE RATING
   (82)
RATING DISTRIBUTION
5 Star
 (79)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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
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."

MY REVIEW
Reviewed Jan. 17, 2016

"These are simple to make, and tasty for a treat or quick breakfast. What I like most about this recipe is how easy it is to jazz up. I add chopped walnuts, or chocolate chips to it, sometimes a dash of almond extract instead of vanilla. This is my go-to recipe to use up ripened bananas. It's quick and my family scarfs them down in no time."

MY REVIEW
Reviewed Dec. 24, 2015 Edited Dec. 29, 2015

"This was a huge hit at my office, just as the previous reviewer said. In the recipe I usually make, it has use a slightly different ratio of flour and sugar (2 c flour and 1/2 sugar) so it's the same volume of dry ingredients but the first time I made this recipe I followed it as written. I thought it would be too sweet with double sugar I'm used to tasting and three sweet, ripe bananas but it wasn't too sweet at all. In fact, the person in my office who usually is most concerned with sugar content raved about these and with good reason too because they are delicious! If you want to reduce the sugar by up to half the called for amount, they are still yummy, but just remember to compensate by adding flour equal to the reduction in sugar. Personally, I'm fine with 1 c sugar. The only variations I use are to sprinkle the top of each muffin with about 1/8th tsp of raw unwashed sugar before baking because the big crystals bake a nice caramelized sugar crunch to the muffin tops. I also preheat the oven 100 degrees higher than baking temp then when I put the muffins in, drop the temp to the correct temp. I found these indeed take the full 18 min or so even with the high preheat temp. Supposedly, the high preheat temp makes them crown higher without over baking them. As a side note, parchment paper cupcake liners work the best if you have them. Thanks for reading my long review. Again, killer recipe! I've made it several times now with great results each time. Thank you so much for a great addition to my muffin rotation!"

MY REVIEW
Reviewed Dec. 14, 2015

"Super easy to make. I took them to work and they were a hit!! Devoured in less than 2 hours. I will definitely make again. I added a little milk and decreased the oil to 1/4 cup. Thank you for my new muffin recipe."

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