*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
2.27.17 These muffins baked up beautifully, exactly 12. Seriously, I think these may be the best banana muffins I’ve ever had. They are super moist, tender, and just bursting with banana flavor in every bite Followed the recipe to the letter and wouldn’t change a thing. House of Cochrane thanks for sharing this awesome recipe, it’s going into my Favorites folder.****UPDATE 6.6.18: This is one of my favorite muffin recipes, and I make it often. Today I had some VERY ripe bananas which needed to be used up, and a few blueberries. I dusted the blueberries with a little flour and added them to the batter. Baked up beautifully and made the muffins taste even better.
3-30-2017 ~A solid performer. Given these are light and fluffy, not dense with a tight crumb like a typical banana muffin or banana bread, this would be one to remember when you want a banana cake (um, with chocolate frosting).
I've made the same banana bread recipe forever and decided to make muffins instead. I tried this one because the ratings and reviews were so high. The only thing I did different was used pecans instead of walnuts--personal preference. These muffins are AMAZING. My family loved them more than my banana bread, which is huge! I have to say, I do too. They're nice and very flavorful...a great breakfast or snack. I think I'll be making these instead of my bread going forward. LOVED THEM! :)
These are rightfully 5 star muffins. Easy to make, few ingredients, and are moist, delightfully banana-y, and are perfect for breakfast or snacks. I wish there was a better measurement that simply 3 bananas, because they vary a lot in size, but I had two very ripe ones and some that were not so ripe. I cut one of the yellow ones into small dice size and folded them in with the mashed, and it added some extra texture. I recommend these to anyone who is starting out learning to bake. Second take, my husband said they were a little too sweet. I cut back the white sugar and used a little more than 1/2 c brown sugar. I also added about a quarter cup of oatmeal, and they were perfect. These will go into the muffin rotation without a doubt. Thank you.
This recipe is a great start. However I gradually added more bananas until I got up to 6 bananas and that was the perfect number. If you only do the bananas in this recipe, it doesn't really taste like banana muffins. I also replaced the nuts with 1/2 cup dark chocolate chips. Then they were the best banana muffins I ever made and everyone keeps asking for them again and again.
I have made these twice now and the second time I used half white and half whole wheat flour. I used canola oil instead of melted butter and they came out with a slightly crisp muffin top and a moist crumb. I got 8 large muffins from this recipe. Delicious!
I follow the recipe and no changes at all it was the first time trying them they were blend and hardly no flavor. Next time I will add more cinnamon sugar or applesauce. Even my brother in law(is a big fan of banana muffins and sweets) didn't like it