Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!

Janet
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.

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  • In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.

  • Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Nutrition Facts

239.4 calories; 4.4 g protein; 30.4 g carbohydrates; 51.7 mg cholesterol; 265.5 mg sodium. Full Nutrition

Reviews (305)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2004
I was looking for a lower fat/calorie banana bran muffin so I modified this in combination with another low fat bran muffin recipe. I substituted the butter for 1/4c unsweetened applesauce, only used 1 egg, halved the sugar to 1/4c, increased the wheat bran to 1c and used 1/2c each of wheat flour and all purpose flour. The sweetness was just perfect for me (the banana gives a lot of sweet flavor) and so moist! Each muffin turns out to be about 100 calories, so we're free to munch on them guiltless! The first batch I made used only 2 bananas and 1/2c applesauce, this was a little dryer than using 3 bananas and 1/4c applesauce, but still good! Read More
(476)

Most helpful critical review

Rating: 3 stars
09/06/2011
I didn't find these particularly great nothing about them really wowed me. Read More
(7)
366 Ratings
  • 5 star values: 279
  • 4 star values: 74
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/04/2004
I was looking for a lower fat/calorie banana bran muffin so I modified this in combination with another low fat bran muffin recipe. I substituted the butter for 1/4c unsweetened applesauce, only used 1 egg, halved the sugar to 1/4c, increased the wheat bran to 1c and used 1/2c each of wheat flour and all purpose flour. The sweetness was just perfect for me (the banana gives a lot of sweet flavor) and so moist! Each muffin turns out to be about 100 calories, so we're free to munch on them guiltless! The first batch I made used only 2 bananas and 1/2c applesauce, this was a little dryer than using 3 bananas and 1/4c applesauce, but still good! Read More
(476)
Rating: 5 stars
02/10/2007
These were excellent... very moist, great flavor, enjoyed by all. The only change I made was to use whole wheat flour. Thank you for the recipe. This recipe is a keeper, my favorite muffin recipe yet. Read More
(114)
Rating: 5 stars
10/27/2003
These are great muffins and with a little doctoring they can become extremely nutritious as well. I substitute 1 1/2 cups of flax seed meal for the butter and I add walnuts and cinnamon for extra texture and flavor. If I have soy milk around I use that instead of the cows milk. You wind up with very dense tasty muffins that are extremely good for you. Read More
(103)
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Rating: 5 stars
07/11/2006
* These are GREAT!!!! * As others suggested, I used applesauce instead of butter and 3/4C whole wheat flour. Also 1/4C wheat germ & 1/4C flax seed in place of the bran and added a tsp. of pumpkin pie spice. I only wish I'd had walnuts on hand! But they still came out wonderful regardless! Even a non-healthy junky friend liked them tremendously...she could not believe they were good for you food! ;) Read More
(54)
Rating: 4 stars
04/11/2003
This is a great recipe! I used 1 1/2 cups of natural wheat bran and added 1 tsp cinnamon and 1 cup frozen blueberries. Yummy and healthy too! Read More
(38)
Rating: 4 stars
08/15/2006
Was looking for a relatively healthy banana muffin recipe and this pretty much fits the bill! I substituted applesauce for the butter in this with good results. Read More
(34)
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Rating: 5 stars
03/15/2011
I was gifted a ginomous amount of raisin bran that I was kind of scratching my head about how we were going to use it as we're not huge cereal eaters. (I know it's not wheat bran but with us being on such a tight budget I have to use what I got.) Thanks for the ingredient search I was able to use a small amount in this recipe. I cut the butter back by half and added in a quarter cup of homemade organic applesauce. I used buttermilk whole wheat white flour and omitted the nuts only because we didn't have any. I did add in a heaping half cup of organic raisins to bump the fiber and fruit. I got a little more than 12 servings--12 regular sized muffins and 12 mini-muffins. These turned out moist flavorful and just all around good! I might be able to cut back the sugar next time too. My bananas were really ripe so my muffins turned out a little too sweet. This will make a nice snack/treat for the next day or two. They're quite good so I can't imagine they'd last long. Read More
(34)
Rating: 5 stars
04/11/2003
I substituted some whole wheat flour and added flax seeds. They were moist and tasty. My second batch in 24 hours are baking right now! Read More
(29)
Rating: 5 stars
04/11/2003
I added 1 teaspoon of allspice to the recipe and sprinkled some sugar on top of the muffins before baking. Read More
(28)
Rating: 3 stars
09/06/2011
I didn't find these particularly great nothing about them really wowed me. Read More
(7)