Ingredients30 m servings 96
- Preheat oven to 350 degrees F (175 degrees C).
- Mix bananas, salad dressing, and sugar in a large bowl until smooth. Stir flour, baking soda, and salt into banana mixture until batter is just moistened. Divide batter evenly into 24 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Per Serving: 96 calories; 2.9 17 1.5 3 237 Full nutrition
ReviewsRead all reviews 8
Super moist muffins, my family and i enjoyed these banana wheat muffins right out of the oven with a little butter. It was a great afternoon snack.
Used half full fat Greek yougurt and half mayo in place of the salad dressing. Added 1/2 c. walnuts. Very good!
From the pic you can tell they went fast. I used brown sugar because it was out already and everyone loved them. Happy Happy!
Most awesome recipe. Make it once, you'll see. Easy, 1 bowl, healthy, awesome
I added 1/2 cup of chopped walnuts. A little less sugar, otherwise stayed true to the recipe and my husband and I thought they were great. The recipe is a keeper.
I followed the recipe, added some walnuts. They are very moist and we all loved them.
I was looking for a banana muffin recipe without eggs, and this was a good one. I used plain yogurt and cut the sugar a bit, and they were still good and moist!