These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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Nutrition Facts

203 calories; protein 2.6g; carbohydrates 27.6g; fat 9.8g; cholesterol 12.1mg; sodium 192.8mg. Full Nutrition
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Reviews (1558)

Rating: 5 stars
12/30/2007
This recipe is bsolutely yummy and easy to make.I substituted the yoghurt for milk and instead of white sugar used soft brown sugar...they came out fantastic and this recipe is definetely a keeper when it comes to making muffins. Read More
(734)
Rating: 5 stars
02/03/2007
These muffins are bakery-quality! I changed the original recipe by reducing the oil to 1/4 cup; I didn't have yogurt, but substituted with 3/4 cup sour cream. I used 2 bananas and added chopped walnuts. The texture was like a cupcake. They taste great right out of the oven--no butter needed! Read More
(392)
Rating: 5 stars
02/27/2008
Absolutely delicious and relatively easy to prepare. I've already made this recipe twice and both times instead of plain yogurt, I used one whole small container of Yoplait Light White Chocolate and Strawberry Yogurt which gives it a wonderful flavor. To make it a little healthier, I use 1 cup unbleached all purpose flour and 3/4 cup of whole wheat flour. I also add 1/2 cup of chopped walnuts. The house smelled heavenly while the muffins baked. After reading a book called "The Perfect Recipe: Getting It Right Every Time", I no longer use the paper cupcake liners. Muffins taste better when you just use a little non-stick cooking spray. Read More
(274)
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Rating: 5 stars
12/25/2007
Deeelicious! I used butter instead of oil, added some cinnamon and extra banana and yogurt because the mix was a little doughy and it turned out perfect. (FYI: 1 banana is about half a cup) Read More
(199)
Rating: 5 stars
12/10/2008
These were awsome! This made 36 mini muffins, I baked them at 350 for 15-17 minutes. I didn't have yogurt so I used 1% milk instead and they were fine. Read More
(150)
Rating: 5 stars
06/17/2008
Great recipe! I didn't have any yogurt so i substituted with sour cream and the muffins turned out very moist and yummy. My 4 year old daughter enjoyed making them with me. I added mini chocolate chips to the dry mixture so they wouldn't sink to the bottom. Read More
(137)
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Rating: 5 stars
01/05/2007
I made these last night, exactly following the recipe. They were outstanding. Would be good even without the chocolate chips. Read More
(93)
Rating: 5 stars
01/19/2007
A wonderful recipe! I didn't have any vegetable oil, so I used olive oil, which already has great flavor. I couldn't stop eating these last night - they are so sweet and flavorful. Definetly a crowd pleaser! Read More
(69)
Rating: 5 stars
10/27/2006
My daughter and baked these today and they are absolutely delicious. I made a couple of changes - I prefer butter instead of oil, half brown sugar and half white and I think I put in more bananas than called for - but I'm sure the recipe would be just as scrumptious prepared exactly as written. Thanks for sharing your recipe. I will be making these again! Read More
(67)