This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish.

Sarah

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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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 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.

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  • Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.

  • Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Nutrition Facts

270 calories; protein 3.4g; carbohydrates 39.7g; fat 11.5g; cholesterol 15.5mg; sodium 208.4mg. Full Nutrition
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Reviews (870)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/24/2003
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:) Read More
(604)

Most helpful critical review

Rating: 3 stars
03/30/2011
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 Read More
(11)
1038 Ratings
  • 5 star values: 727
  • 4 star values: 246
  • 3 star values: 39
  • 2 star values: 16
  • 1 star values: 10
Rating: 4 stars
07/24/2003
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:) Read More
(604)
Rating: 5 stars
07/30/2004
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 Read More
(291)
Rating: 5 stars
12/16/2003
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. Read More
(157)
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Rating: 4 stars
11/17/2010
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. Read More
(82)
Rating: 5 stars
04/11/2003
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 Read More
(72)
Rating: 5 stars
08/23/2011
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). Read More
(68)
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Rating: 5 stars
09/17/2003
Great recipe. I cut down the sugar to 1/2 cup and they turned out perfectly. Better than banana bread. Read More
(67)
Rating: 5 stars
12/16/2003
These muffins were pretty good. Instead of adding 1 cup of sugar I used 1/2 a cup and it was still good Read More
(62)
Rating: 5 stars
12/16/2003
Very good recipe!! The only thing I did different was to bake at 325º for 30 minutes ~ perfect. Wonderful for breakfast! Read More
(51)
Rating: 3 stars
03/30/2011
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 Read More
(11)
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