I tried this recipe as is and found it a tad too sweet, and a bit bland as far as flavour goes. It was very moist however so I tried again, using 3/4 cup of sugar instead. I also added 1/2 teaspoon of vanilla and a pinch of cinnamon. They came out perfect! Yummy:)
Excellent!!! Even my husband who is not a banana muffin eater love them!!!! I did shorten the cooking time to 25 minutes.
One tip...Freeze old bananas. Just peel and put in a zip lock bag for future use.
Thanks! Karen
Really delicious banana bread in muffin form. Just a tad too sweet--maybe I'll use less sugar next time--but very tasty. I'll probably make this more than once.
I used whole wheat flour, added a tsp. of baking powder and a tsp. vanilla, and cut the sugar in half. I substituted half homemade organic applesauce for half the oil. We don't like walnuts so I used pecans. I think because I used whole wheat flour it was a little dry, so I had to add a half cup of buttermilk. I got twelve big muffins out of this recipe. This was a quick and simple recipe, which I appreciated at five am this morning.
This is an absolute delicious recipe. Very very easy to make. I put a few nuts on top before baking for added presentation. I baked mines in a regular muffin pan (not the nonstick) and it only took 20 minutes. I will make this many more times! Thanks for such a great recipe!--sk
Great recipe. I cut down the sugar to 1/2 cup and they turned out perfectly. Better than banana bread.
Amazingly delicious! I've made these muffins many times since discovering this recipe and I like to make a few adjustments. To make these a little more healthy, I use 1 cup whole wheat flour + 1 cup all purpose and substitute half of the oil with 1/2 cup applesauce. Instead of 1 cup white sugar, I use 1/4 cup brown sugar + 1/3 cup splenda granulated (or white sugar).
For an extra kick of flavor, try adding 1/2 tsp vanilla, 1/4 tsp cinnamon, and 1/8 tsp nutmeg. I dice or mash lightly at least one of the bananas so that there are yummy chunks of banana in some bites and sometimes throw in 2 tbsp of chocolate chips or oatmeal to vary the texture and reduce sugar or flour accordingly. I add additional chopped walnuts or sliced almonds to the top for decoration. I tend to fill the muffin cups to the top for puffy muffins and this recipe yields exactly 12 regular (~20 min) or 24 mini (~14 min).
These muffins were pretty good. Instead of adding 1 cup of sugar I used 1/2 a cup and it was still good
Very good recipe!! The only thing I did different was to bake at 325º for 30 minutes ~ perfect. Wonderful for breakfast!
These are not bad but not great. My kids loved them. I still prefer to make a banana bread loaf and with the few more ingredients in it: it's worth the extra effort
