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's Banana Bread Muffins

white sugar

vegetable oil

bananas,

walnuts

all-purpose flour

baking soda

salt

Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.


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.


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

sarah's banana bread muffins

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 12

Cost: $2.36 /serving

Author : Sarah

Ingredients

Instructions

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