These delicious banana muffins are easy for kids to make.

Banana Muffins II

all-purpose flour

baking powder

baking soda

salt

bananas,

white sugar

butter, melted

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.


Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.


Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.


Turned out great! I made half a dozen, followed the recipe exactly. Just make sure you don't mix the wet ingredients and the dry ingredients too much. That's the key to making good muffins.

I used part brown sugar, and added a splash of vanilla and a pinch of cinnamon. You can really taste the banana flavor. and adding nuts is delicious!

Good + very easy.  Wouldn't beat them though, it makes them drier - the key is to barely moisten the mixture and then pop them in the tin.

This recipe was wonderful!  The muffins were moist and tender.  I'll definitely use this recipe again, and all other banana recipes will be compared to it.  Like other readers, I added 1 tsp of vanilla, 1 tsp of cinnamon, and 1/4 tsp of nutmeg.  Enjoy!

Wow, these are really good!  I think they're even better than my banana bread.  I did use less butter, and added about 1/4 cup applesauce to cut the fat.  As per other suggestions, I added some vanilla, and cinnamon, and the result was a moist, spongy banana-y muffin.  Excellent!  And low fat!!!!

This is an excellent recipe.  I give it 5 stars and I didnt add the spices like some of the others did.  I didn't want a spice muffin.  I wanted a banana nut recipe and thought this one looked very good with the real butter in the ingredients and by the pictures of it. Be sure to mix the wet ingredients first. The secret is to mix by hand and not to overmix. I added walnuts and mixed it up night before and kept in refrigerator to bake fresh in morning.   Muffins didn't stick to paper liners. Delicious recipe!

These muffins are really great!!  We bake these everytime we have mushy bananas.  I have substituted one individual applesauce cup for the butter and they turn out just as good, but with less fat!!  I usually also add about a 1/2 teaspoon of vanilla and a sprinkle of cinnamon. I always make the mini muffins and you MUST increase the time by several minutes (if you want them golden on top and not mushy).  The kids gobble them up!!

Great recipe. I replaced the butter with applesauce for a low fat muffin with wonderful results.

This recipe is PERFECT!  I wouldn't change a thing about it.  I must admit that I used 3 cups of mashed bananas per batch and I really don't know how many cups 3 large bananas make.    My kids gobbled up these muffins (mini & full size) and I realized I finally found a more convenient (and yummier) "Banana Bread" recipe than the one I had.  These muffins taste exactly like the bread recipe I've been searching for!  Whoever said Banana Bread had to be in loaf form?  :)  Thanks so much!      *TIP*  I always have several bags of frozen mashed bananas on hand.  I used to just freeze the whole banana, but realized it was much easier to mash them up beforehand and portion them at 2-3 cups per Quart Freezer Ziplock bag.  Lay them flat in a 13 x 9 pan and freeze.  Once frozen you can remove them from the pan and store them in the freezer.

See how to make simple but delicious banana muffins.

banana muffins ii

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 30

Cost: $0.72 /serving

Author : ABI_GODFREY

Ingredients

Instructions

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