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Banana Muffins Recipe

“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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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


  • 1. Place the biscuit mix in a large bowl. Combine the egg, bananas, brown sugar, milk, oil and vanilla; stir into biscuit mix just until combined. Fill paper-lined muffin cups two-thirds full.
  • 2. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts

1 each: 168 calories, 6g fat (1g saturated fat), 18mg cholesterol, 263mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 2g protein.

Reviews for Banana Muffins

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lmmanda User ID: 1101093 142264
Reviewed Jul. 4, 2014

"These were excellent. Everyone loved them."

pteter User ID: 2461911 70896
Reviewed Jun. 2, 2014

"This was definitely quick and easy. We love nuts, so I added 1/2 c. chopped walnuts to the muffin batter. YUM"

ng2cook User ID: 3537167 55503
Reviewed Mar. 30, 2013

"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."

JenfromFlag User ID: 2604063 70894
Reviewed Jan. 22, 2012

"These muffins are made with staple ingredients, were easy to make, and tasted great."

[email protected] User ID: 4441258 85706
Reviewed Aug. 14, 2011

"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."

par3pat User ID: 4044823 142971
Reviewed Nov. 3, 2010

"I was disappointed after reading the positive reviews - the reason I made them. I used ripe bananas as other suggested. Very bland..."

r&ao User ID: 5092635 59425
Reviewed Sep. 5, 2010

"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!"

StacyAnne User ID: 4307221 148833
Reviewed Aug. 9, 2010

"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."

simsus User ID: 3459301 63533
Reviewed Mar. 11, 2010

"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."

angelaoberg User ID: 4601156 136137
Reviewed Dec. 14, 2009

"Incredibly quick and easy to make fresh and eat warm on even weekday mornings! My husband and four young children loved it!"

apackage User ID: 4551204 142169
Reviewed Nov. 13, 2009

"These are nice, light muffins with a good flavor, and easy to make. Two things: I used three mashed bananas -- I have no idea why you would specify 1 3/4 cups. Also, this was more (maybe because of my bananas!) than 12 cups 2/3 full. I nearly filled up the cups and had a bit left over -- but that was OK because they didn't rise all that much. They are lovely & I'll do them again. Easier & quicker than banana bread."

hjberube User ID: 2027632 63532
Reviewed Oct. 6, 2009

"Very good -- not very sweet (my bananas were just ripe, not over-ripe -- riper might add more sweetness, as might a streusel topping). My friend loved the lighter sweetness -- banana flavor comes through more. Wonderful texture."

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