These delicious banana muffins are easy for kids to make.
Turned out great! I made half a dozen, followed the recipe exactly. Just make sure you don't mix the wet ingredients and the dry ingredients too much. That's the key to making good muffins.
Read More Good + very easy. Wouldn't beat them though, it makes them drier - the key is to barely moisten the mixture and then pop them in the tin.
Read MoreTurned out great! I made half a dozen, followed the recipe exactly. Just make sure you don't mix the wet ingredients and the dry ingredients too much. That's the key to making good muffins.
Good + very easy. Wouldn't beat them though, it makes them drier - the key is to barely moisten the mixture and then pop them in the tin.
Wow, these are really good! I think they're even better than my banana bread. I did use less butter, and added about 1/4 cup applesauce to cut the fat. As per other suggestions, I added some vanilla, and cinnamon, and the result was a moist, spongy banana-y muffin. Excellent! And low fat!!!!
These muffins are really great!! We bake these everytime we have mushy bananas. I have substituted one individual applesauce cup for the butter and they turn out just as good, but with less fat!! I usually also add about a 1/2 teaspoon of vanilla and a sprinkle of cinnamon. I always make the mini muffins and you MUST increase the time by several minutes (if you want them golden on top and not mushy). The kids gobble them up!!
Great recipe. I replaced the butter with applesauce for a low fat muffin with wonderful results.
This recipe is PERFECT! I wouldn't change a thing about it. I must admit that I used 3 cups of mashed bananas per batch and I really don't know how many cups 3 large bananas make. My kids gobbled up these muffins (mini & full size) and I realized I finally found a more convenient (and yummier) "Banana Bread" recipe than the one I had. These muffins taste exactly like the bread recipe I've been searching for! Whoever said Banana Bread had to be in loaf form? :) Thanks so much! *TIP* I always have several bags of frozen mashed bananas on hand. I used to just freeze the whole banana, but realized it was much easier to mash them up beforehand and portion them at 2-3 cups per Quart Freezer Ziplock bag. Lay them flat in a 13 x 9 pan and freeze. Once frozen you can remove them from the pan and store them in the freezer.
I made these for my MIL & she absolutely loved them. I added a little vanilla extract & a touch of cinnamon, otherwise I followed the recipe. I only have one mini muffin pan so I made 2 doz.,& a small loaf as well. Very moist, with great banana flavor. Thanks Abi, for a recipe I will definitely use many times:o)
this was a great recipe!!! my son who is 3 asks me "mommy do we have more muffins" he just loves them, i added vanilla, cinnamon, and a 1/2 cup of milk chocolate chips, they are irrisistable!!
these were great! My kids love them. I've made them now as standard sized and mini muffins. My kids like the minis the best. They were very moist. I have followed the recipe to a T and they were delicious, but they are also delicious with my alterations. I've been making them for months now with 1 tsp of cinnamon and 1 tsp of vanilla. I also add 3/4 cup of mini choc chips sometimes. But what I mostly like is that I use a combo of mostly wheat flour with a little white. I use the Splenda baking blend. I sub no sugar applesauce in place of the butter and I use egg white egg substitute for the eggs. They are healthier and just a delicious!
This recipe was so easy! They were delicious! I added a dash of cinnamon and a dash of vanilla, but even without these I think they would have been great! A great Sunday morning snack! I am definitely going to make these again and again!!
I consider myself a banana bread/muffin connoisseur. These are THE BEST (and easiest) muffins I have ever made or eaten. Period. I added the tsp. of vanilla as suggested and some chocolate chips, because that's the way we like our banana bread in our house. AWESOME recipe. I wish I could give it ten stars! Thanks Abi!!!
I tried this recipe today because my banana where turning brown.This is a simple yet tasty recipe.I did add cinnamon and nutmeg to this recipe,and 1tsp of vanilla nut extract.I also threw in some chopped pecan in coconut into the mix.And i made a strudle topping which consits of browmn sugar, crushed pecan and butter yummy yummy.My kids can't stop eating them.
I have made these with no changes and they are good that way. I thought my muffin tin was large because they are bigger than my mini tin, but when they were in the oven for 20 minutes, they were done. So make sure you watch them! 25-30 minutes may be way too long. I have a banana everyday for breakfast and as they start to turn I put them in the freezer for bread. I had a stockpile of 10 bananas to use up. I came upon this recipe while looking for something new. I have made a second batch with streusel on top, and a third batch adding vanilla, pecans and 1/4 bag of peanut butter/chocolate chips, using the mini muffin tins. I must say that from now on, I will be doing that with all my leftover bananas!!!! I definetly loved the mini muffins with the vanilla, pecans and chips so much more!!! All I can say is.....WOW! They would make a great morning breakfast treat....if they last that long. You gotta try these!!!! Thanks for a great recipe ABI_GODFREY
Really really good. I was craving gooey sweet banana muffins today and this recipe was a perfect fix. I substituted the same amount of olive oil for the melted butter and followed the others' advice and added 1 tsp cinnamon and 1 tsp vanilla extract. Will definitely make again.
I enjoyed this recipe, but made little variations to increase the nutritional value. First off, I used a cup of whole wheat flour and 1/4 cup of oats. I used 1/2 cup brown sugar and 1/4 cup of white sugar. The amount of butter was cut down just a little, and I added 1/4 cup of vegetable oil. With a little vanilla, 1/2 tsp. of cinnamon, and 1/4 tsp. of nutmeg, these muffins turned out pretty good! Next time, I'd go with a little more banana's as well.
VERY Moist, easy to prepare...great recipe. I did not have cupcake or muffin pans so I used a banana bread size bread pan, baked for 30 mintes & it was mouth watering!
I added some chocolate chips to mine for the kids. I also used 2 bananas I had forgotten about in the freezer! They were frozen with the skins on in a plastic bag and I barely had to mash them at all once I defrosted them and peeled them for the recipe. What a great way to store and use up those sad looking 'nanas.
Easy to make recipe. Added 1/2tsp cinammon, 1/2cup walnuts and substitute butter with oil. Turns out great!Taste moist and crunchy.
These are AWESOME! I will be making them everytime I have bananas that get too ripe.
I scaled down the recipe to make only 24 mini muffins (8 servings on calculator) as I had only 2 bananas. It worked out perfectly, filling each cup to the top. I took the liberty of adding 1/4 tsp. vanilla extract, a pinch of ground cinnamon and 1/4 cup of chopped walnuts. The muffins baked for exactly 12 minutes. I'll be making these again with the same proportions and may ice or top with struesel the next time.
Yum!! These were very good... nice and moist is how banana muffins should be. We loved them. I took other user's advice and added some cinnamon, and sprinkled the tops with cinnamon and sugar prior to baking. I also added some freshly grated nutmeg to the batter. Super good. Try them.
This recipe is fantastic. I love that there is a powerful flavor of bananas instead of sugars and oils. But I admit it not being as moist as I would love it to be. Try melting butter and basting on the tops of the muffins. It gives a little bit to the muffins. :-)
My kids (6 and 9) loved these. I had decided to try muffins after a couple of less than successful trys with bread (it was too dark on the outside but had a moist spot in the center). These were a wonderful taste and texture and very easy to make. I will be making these again.
Very good! I used about 5 medium-sized overripe bananas. I accidentally forgot to add the salt, but they still turned out well. I would also recommend baking the muffins for 20 minutes, tops, if you're making 12 muffins.
This is an AWESOME recipe! My 23 month old and "almost" 4 old had a great time helping. I substituted 3/4 C whole wheat and 3/4 C white flour. In lieu of butter, I used 1/3 C canned pumpkin. The pumpkin is basically undectable, and you are adding in some good vitamins while cutting a few calories. I topped it off with some Pampered Chef sweet apple sprinkle I had on hand. I think next time I will try to sneak in some spinich :) I know, a nasty trick to play on unsuspecting youngsters.
I used a whole stick of butter and also added a cup of quick oats to the flour mixture. It added a great texture and fills you up more!
These were awesome. I too added a splash of vanilla, but I also added some chopped walnuts and chocolate chips. I made mini muffins and they turned out great!
Thank you very much for this great recipe. I added a teaspoon of Almond extract. It turns out perfectly moist.
Wonderful recipe! I added 1 tsp of vanilla and 1 tsp of cinnamon. Everything else was per the recipe. My husband could not stop eating them! For a garnish, I sprinkled confectioners sugar on top. They were delicious!!
I have been looking for a nice moist banana miffins. This ones turn be out to best I ever had. Husband and children loves em...me too. yumm with icing on top and spread margarine inside.
I replaced the butter with unsweetened applesauce to cut the fat & cholesterol. And added 1/2 cup chocolate chips as an added treat. The result was a moist delicious muffin that I will definately make again.
These muffins were delicious, and very quick and easy to make. I recommend watching them closely the first time you make them, because it didn't take as long as suggested to bake them. I added one tsp. of vanilla and some nutmeg to the batter and sprinkled walnut pieces on top before baking. I will definitly be making these again!
Really nice muffins, a little crispiness on top and soft inside. As other reviewers I added 1/2 cup chopped pecans and 1 tsp vanilla and used 1/4 cup packed brown sugar and 1/2 cup white sugar.
Followed advise of others - used 1/2c white sugar and 1/4c brown sugar...added a tsp of cinnamon, little bit of fresh nutmeg and a tsp of vanilla. Perfect, perfect perfect!!!!! YUM!!!
I love these muffins- they are moist and tender with just the right amount of banana flavor for me. I made them just as written and will be making them again as soon as I run out. Great way to use up a few extra bananas. Thanks for sharing this recipe!
I decided to make muffin tops using this recipe. When I made this the batter seemed to be somewhat thick, but I threw it in the oven anyways. The muffin tops appeared more like scones and tasted increadibly salty. What did I do wrong?
SOOOO Good!!!! Very moist and perfect for anytime. I added 1tsp of vanilla and some cinnamon and pecans. Delish! Thanks for a good muffin recipe Abi!
Excellent, moist and delicious muffins! I omitted salt to reduce sodium, used 1/2 brown sugar and 1/2 white (just because I often do that), and added 1/2 c nuts. I have made these several times now and they are always such a hit that I have to double the recipe. I do not feel that these would be improved with additional spices as others suggested; they are great with just the banana taste. Thanks!
I halved this recipe. I used a whole egg and two bananas. I also crumbled some walnuts on top of the muffins. This was very easy and delicious!
This was a good recipe. I liked the fact that it doesn't use a lot of butter. I too added vanilla and cinnamon. My 3-year old loves them! I will be making these again.
I added 3 large bananas to the recipe, but otherwise followed what was already written. I beat the bananas first then added everything else to them. I got 24 mini-muffins and 22 regular muffins. I filled each muffin spot almost full (I like bulging muffins). The muffins came out full, super moist, flaverful, great color, and delicious! I've added the recipe to my book of recipes.
These turned out well! I added a bit of vanilla to the batter, and then sprinkled a mixture of brown sugar and cinnamon over the top. They freeze well also. :)
These are awesome. I did substitute apple sauce for the egg, (3 tbsp) and I only put a 1/2 cup of sugar since the apple sauce is sweet. A better-for-you version, they were perfect. And very moist!
Wow! These turned out great!! I also substituted applesauce for the butter, added vanillla and used a little less sugar. I wasn't expecting them to turn out this great without the butter, but boy was I wrong.
For a healthier twist, I added 1/2 cup of quick cooking oats, and replaced butter with margarine. I also reduced the salt in half. It turned out dense, and it's not too sweet, which is perfect for breakfast. =)
Really easy to make! Is a little too sweet for the family's tastebuds. Adding the cinnamon brings out the flavour nicely.
These were the easiest and best banana muffins I have made. Very moist and great banana taste!
This is delish. I used Turvia instead of sugar and applesauce instead of butter. I can honestly say the Truvia doesn't leave that nasty aftertaste. It does not taste buttery as when I used butter, but it is definitely sweet, no aftertaste and is delish!
Easy and quick to make, delicious, and kid-friendly. They do spring back when they're done, so it's easy to know when to stop putting them back in the oven! Thanks for the recipe!
Followed the recipe exactly and they turned out FABULOUS! Fluffy, yummy and moist!! THANKS!
Unfortunately, I cannot agree with any of the other good reviews. I found these muffins to be very bland and dry. I even added an extra banana for flavor based on other reviews and was still dissapointed. I cannot even think how much more bland it would have been without the extra banana. I would never make this again.
Fool-proof banana muffins! Great as a basic recipe to experiment with. I used part brown sugar and replaced the butter with the same amount in vegetable oil. It made for a very moist and tasty muffin!
I followed some of the suggestions and added a teasp of cinnamon and 1/2 teasp vanilla. i also added some oats and sprinkled some on top wit soem brown sugar and cinnamon. but the muffins did not rise as much as i like, and they are a little too mushy inside. could use a little more flavor too.
When I had some ripe bananas and a bit of time in the morning, I went looking for a nice, simple little muffin recipe. This was perfect! After making the muffins, and eating a few, I went out to run some errands. Upon my return, they were all gone, courtesy of my teen age son. I'll call these a hit!
Followed recipe exactly the first time and was delicious. Second time I added 1/2 cup of semi sweet chocolate chips. YUM!
Delicious! I have made banana muffins a lot but these are the best. I did substitute brown sugar for the white, added 1 tsp. cinnamon and some semi-sweet chocolate chips. Yummy!! They are very moist.
These muffins came out great! They are very moist and set up perfectly. I added some chopped walnuts into the finished batter.
These turned out amazing. I decided to add some vanilla and I did what other people advised to do and just folded the flour in with a rubber spatula and they turned out perfectly moist. :3 I also chopped up some walnuts and sprinkled them over the tops before putting them into the oven. It made them soooo beautiful. :D
Delicious! I substitute 4 oz. of unsweetened applesauce + 1 Tbsp of sour cream for the melted butter, add a splash of vanilla extract and a sprinkle of cinnamon, and bake in a non-stick mini muffin pan sprayed lightly with cooking spray (paper liners not needed). Then I freeze them in snack-size ziploc bags, three to a bag. In the morning, toss into the kids' lunchboxes and they're thawed by snacktime at school!
I always use bananas with brown spots for baking. Even with 1/4 cup sugar, they were sweet so I will omit it next time since I have them for breakfast or an afternoon snack. Cinnamon would a great addition.
This was a wonderful recipe. The muffins were moist and full of the banana flavor you'd expect from a "banana" muffin. The only extra thing I did was sprinkle a little cinnamon sugar on them before they baked up.
Very easy to make and very adaptable. In the recipe I substituted 1/4 cup of packed light brown sugar for part of the sugar and added in 1/2 tsp vanilla and 1 cup of semi-sweet chocolate chips. They are baking now I hope they will be as good as they smell baking.
My 5 year old daughter gives these muffins 14 thumbs up! The best rating she every gave any muffins. I replaced the butter with applesauce. Yum!
Absolutely fantastic muffins!!!! So easy to make and really simple and delicious. I used olive oil instead of melted butter, and halved the sugar. YUM!
l love this recipe....I make this every week at least once. I use apple sauce instead of butter every time, and sometimes I add allspice or berrys or choc chips (depending on my mood) LOVE IT!!
These muffins were a real hit. I made a couple minor changes: used brown sugar instead of white, and added about 1/2 tsp cinnamon. These muffins were very moist and tasty. Will definitely use this recipe again.
These were great! Super moist and delicious. I halved the recipe but otherwise didn't change a thing. I will definitely make these again.
so easy! so delicious! I added 1/2 tsp vanilla 1/2 cup chocolate chips. So good and easy
When you combine the wet and dry ingredients, DO NOT "beat until smooth". What this wonderful recipe means to say is "gently fold together". This will yield fabulous, moist, delicious muffins.
Great recipe. Substituted 1/3 C sour cream for the butter (all I had at the time) and still came out great! Plus simple enough to make anytime. Recipe is a keeper!
I just made these with my kids. We did the mini muffins and they came out great. I made a couple changes though.....4 bananas not 3 since I had 4 on hand and added 1 tsp. vanilla and 1/2tsp. cinamon. Kids love them and was super easy to make!!
These are delicous!What I like to add is chocolote chips, there great for breakfast .YUMMY
my first muffin made ever!! it was easy for even a beginner like me and they turned out well! :) I did everything as the recipe except as others suggested replacing the butter with apple butter, and I was scared it might be too sweet so cut down the sugar to 1/2 cup, they came out really nice!
Delicious! Incredibly moist and full of banana flavor. I think this is a wonderful base for banana muffins, and plan to mix nuts and chocolate chips into it in the future.
i followed others advice and added 1 teasp each vanilla and cinnamon and 1/2 teasp nutmeg. i replaced the butter with unsweetend apple sauce, 1/3 cup, and i added 1/2 box of sugar free fat free vanilla pudding mix to it (banana would be good too). instead of muffins, i put it in a loaf pan for 45 minutes. it was amazing. super moist and delicious. i cant get enough of it! will make again for sure
Fantastic, I used 1/2 cup white sugar and 1/4 cup brown sugar and added about 1 tsp vanilla. It made 36 mini muffins baked at about 12 minutes. Made it for a play-date and it was gone in a minute.
I love this recipe. I add 3/4 cup mini chocolate chips. My kids bring these muffins to school for their birthday celebrations. We top them with a cream cheese icing: 1/2 cup butter, 1/2 cup cream cheese, and 1 1/2 cups powder sugar. Yummy!
These are great. Like other reviewers, I added 1 t vanilla & 1 t cinnamon. I sprinkled the tops with cinnamon/sugar mixture before baking. I have also made them with chopped nuts and/or chocolate chips.
Very tasty. Added 2 T of oat bran to the mix to pump up fiber content. Also chucked a handful of chopped walnuts and finely ground walnuts that I had in the freezer. No added spices or vanilla for me. We like our banana muffin flavor pure and unadulterated in this house! A keeper!
Very good. I subbed applesauce for butter and my kids and hubby still love them.
Excellent. Very moist and very easy to make. Once I had the batter done I knew it was going to be good because it was just so fluffy. I used egg replacer rather than the egg (we have an egg allergy in my house) and it was still awesome. This recipe has been printed and added to my binder as my one and only banana muffin recipe. Thumbs up!
Very moist and delicious, the only thing I did different was add a tsp of vanilla and a few shakes of cinnamon. Used my Pampered Chef muffin pan without papers and they came out perfect.
So good! I made a few adjustments per the reviews I read. I made a half batch since I only had 2 bananas. I used half white sugar and half brown sugar. I also added a 1/2 tsp of vanilla and a 1/2 tsp of cinnamon. You can't taste the vanilla or cinnamon, but they make the banana flavor really pop! I used half whole wheat flour and half unbleached all purpose too. I will be making again for sure :)
I would have given 5 stars if the recipe included 1/2 tsp vanilla, 1/2 tsp cinnamon, a pinch of nutmeg and one more banana. I made the recipe as-is the first time and it was definitely lacking something. The extra banana is really necessary to get a nice moist muffin and the spices are common and found in every kitchen so it is foolish to not include something! My version made 12 med size muffins which I baked 25 mins to perfection. And, I always use paper liners since it makes cleanup a snap!
Simple to make and very good.
DELICIOUS mini muffins!! I made them for the one year-olds at my daughter's birthday party. Thank you Abi Godfrey!
I decided to try these after reading all of the great reviews on them. I have to agree...they are delicious! I took the advice of others and added 1 tsp each of cinnamon and vanilla and I added a 4th banana and some chopped walnuts. They are very moist. My whole family loved them....even my 6 yr old who doesn't like nuts in things like this!
