Banana Muffins
“These muffins turn out wonderful every single time,” says Linda Heywood of Mill Bay, British Columbia. “My uncle raves abut them when he comes to visit.”
Ingredients
- 2 cups biscuit/baking mix
- 1 egg, lightly beaten
- 1-1/3 cups mashed ripe bananas
- 1/2 cup packed brown sugar
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Reviews
These were excellent. Everyone loved them.
This was definitely quick and easy. We love nuts, so I added 1/2 c. chopped walnuts to the muffin batter. YUM
Quick & easy. Great way to use up bananas that are going ripe. I sprinkled some chopped walnuts over the top of a few of the muffins.
These muffins are made with staple ingredients, were easy to make, and tasted great.
I went looking for a quick way to use up some bananas as well as a quick snack for my son. He loved it and so did I.
I was disappointed after reading the positive reviews - the reason I made them. I used ripe bananas as other suggested. Very bland...
AWESOME!!!! I make these on a regular basis as my family loves fresh muffins for breakfast and this recipe is super quick and easy! I added a little peanut butter and some chocolate chips to change it up, turned out GREAT!
I love the simplicity of this recipe, its quick bake time, and low calorie count compared to other banana breads. I used three medium, very ripe (pretty much black) bananas, and the batter was wonderfully moist. They raised beautifully and I found the taste just sweet enough.
These muffins had great banana flavor! I used 2 ripe bananas but had to add about 2 Tbsp more milk as my batter was dry. I too would sweeten the recipe a bit, but that is personal preference.
Incredibly quick and easy to make fresh and eat warm on even weekday mornings! My husband and four young children loved it!