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This banana bread muffin recipe is perfect for people who like banana bread and muffins! Great for breakfast.
Ingredients
- 1 cup white sugar
- ½ cup vegetable oil
- 1 large egg
- 3 ripe bananas, mashed
- ¼ cup chopped walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Step 2
Mix sugar, oil, and egg in a large bowl until light and creamy. Stir in bananas and walnuts. Add flour, baking soda, and salt; stir until completely smooth. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 3
Bake in the preheated oven until tops spring back when lightly pressed, about 30 to 40 minutes.
Tips
You may substitute coconut for some or all of the walnuts if you wish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Cholesterol16mg | 5% |
| Sodium208mg | 9% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber2g | 5% |
| Total Sugars20g | |
| Protein3g | |
| Vitamin C3mg | 13% |
| Calcium9mg | 1% |
| Iron1mg | 7% |
| Potassium145mg | 3% |
*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.
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source by allrecipe
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This is a great alternative to banana bread! The muffins cooked quickly, and they were extremely moist.
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I wasn’t brave enough to try the coconut – I made it as written! I added a bit more bananas though – I used three really large ones. I like a really fruity bread. I also added a teaspoon of vanilla and a teaspoon of cinnamon. Turned out great!
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These are delicious – and have that wonderful banana bread texture and crust. Even my fussy eater loves them. We make these often.
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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.
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Very good recipe!! The only thing I did different was to bake at 325? for 30 minutes ~ perfect. Wonderful for breakfast!
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Moist and YUMMY!
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Great recipe. I cut down the sugar to 1/2 cup and they turned out perfectly. Better than banana bread.
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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
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These muffins turned out very well. They were moist and tasted great. They also look very nice, good color on top.
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These muffins are awesome!! SO easy and so tasty! All mixed in one bowl, now what could be better? I made these for my husband to bring to work, they vanished! Thanks for the recipe, it’s the only way I use my ripened bananas now.
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This recipe is very good and very easy to make. Instead of walnuts, I used mini chocolate chips and it turned out great. I used about 1 cup of chocolate chips. Thanks Sarah!
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These muffins were pretty good. Instead of adding 1 cup of sugar, I used 1/2 a cup and it was still good
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these cook very fast! at barely 30 min. they were VERY brown on top and almost burnt on the bottom. i ended up throwing them away. i’ll cook at a lower temp. next time and check them after 20 min.
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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:)
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Really liked this recipe. I did use coconut instead of the nuts and added ? cup of chocolate chips. It was so easy and they came out delicious. Thanks!
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Yummy! I did half the batch according to the recipe and half the batch with added coconut and chocolate chips. They were both wonderful. My 3yo son helped me make them and he ate 2 all by himself. Great recipe!
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I’ve made this recipe many times since I first discovered it in allrecipes.com. My family loves bananas AND coconut, so these muffins always go fast! I also add a teaspoon of vanilla, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Very yummy.
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This recipe is awesome. I don’t like nuts and didn’t have any coconut, so I added raisins instead, which turned out great. I also added 1 tsp vanilla and a sprinkling of cinnamon. Definitely a keeper!!
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I followed others’ recommendations and decreased the sugar to 1/2 cup. I also added a bit of cinnamon and nutmeg and 1/2 tsp of orange extract. I used oversized muffin tins so had 6 large instead of 12 small. Baked at 325 for 30 minutes and they were perfectly done.
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These are yummy! I used Splenda instead of sugar. Also added 1 tsp baking powder to help them rise. I took someone else’s advice and added 1/2 tsp cinnamon and 1/4 tsp nutmeg. Banana bread perfection! I’m going to try making actual loaves with this recipe – should be just as good!
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These muffins were easy to make and very moist, however, I’m giving them a 4 because I kept thinking that they were “missing” something in the taste! Next time I will take other reviewers advice and add coconut and/or cinnamon for more flavor to the batter.
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Amazing! Took some advice from other reviewers and added a personal touch as well: Sub 1/2 C Honey for the Sugar (Note* b/c of substitution have to cut the oil to 1/4 C). Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract. Add choc chips – sooo good. And the final touch…topped each muffin with a few slices of fresh organic farmer’s market Strawberries. Delightful!
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This is a wonderful recipe!! Not only did my husband and three teenagers love them, I had told my parents that I made some muffins, my father came over and ate some on his way to a meeting and then my mother came after work… They got great reviews from all in my family!!!!
Thank you Sarah! -
I love this recipe. It was moist and good. I did take another persons advice and use 1 teasoon of vanila and 1/2 cup sugar. I will always cook this recipe in the future. The reson i looked and tried this recipe was because it was one of the only ones i found that had used only baking soda. I did not have to use baking powder since i did not have it on hand. Thank you Sara!
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The muffins were very tasty!!! The temperature was a little too high. The bottoms turned out a little to brown, and I only baked them for 25 minutes!!! Next time I will definately lower the teperature. Great recipe though.
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This was my first time using mashed bananas in anything and it worked out great! I combined many of the recommendations that other people made – substituting 1/2 C honey for the sugar, 1/4 C oil instead, 1 t vanilla, 1/2 t cinnamon, 1/4 t nutmeg, 1 C coconut, 1/2 t baking powder for rising, and walnuts for decoration. I also sprinkled coconut on top – makes for a great presentation! Next time I’ll make sure the mashed bananas are more lumpy. Otherwise, people loved them and they were a breeze to make! Thank you everyone!
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YUMMY!!! We are wheat-free in our house; so I made these with Spelt flour – just added an extra 1\2 tsp of baking soda. I also brushed the tops of them with Maple Syrup after baking – simply scrummy. I know this will be a future family favourite!!! Thanks for sharing, Sarah.
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this has become my favourite muffin recipe. I always use coconut instead of walnuts. I like to make them in the paper cups, they seem to turn out nicer. They freeze really well so I can always have one for breakfast. Thanks!
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Tried it with the suggested changes and it turned out perfect 🙂
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This is a great recipe. So easy and so good. Nice banana flavor and very moist. Thanks for the great recipe. Much better than some of the other banana recipes I’ve tried.
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These muffins are fantastic. I scaled the recipe down to 6 servings as it’s only my husband and I, but I should have kept it for 12 and froze the rest! I added 1/4 tsps of cinn & nutmeg, 3/4 tsp vanilla, added 1/2 cup coconut and used Diamond’s glazed walnuts. Since the coconut and walnuts were sweet, I cut the sugar down by half and substituted applesauce for the oil. The subtle coconut taste really adds a nice flavor and texture. I will definitely make these again…Thanks Sarah!
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These were great. However, I had to add 1/3 cup soy milk to achieve the proper batter consistency, while cutting back on the amount of oil a little bit. I also added 1 tsp vanilla and 1 cup frozen blueberries. Also, I substituted 1/3 cup of the flour with oat bran. And of course, I used sucanat (evaporated cane juice) instead of white sugar. Baked for 40 minutes. Very moist and delicious!
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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
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Great. I used 3/4 c maple sugar and 1/4 white sugar, also, 1/2 c spelt flour and 1 1/2 c white flour. I also added 1/2 c blueberries instead of the nuts. Great flavors. I also didnt bake mine as long. Maybe 20 mins was all. I will use this again.
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Delish – I went with the coconut instead of walnuts and my girlfriend Sarah absolutely loves them. I may try some rum extract next time.
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A fast,easy & most importantly a delicious recipe that my six yr old daughter enjoys making with me. These muffins were also a hit with her Daisy Girl Scout troop last year. We love ’em! 🙂
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This was a great recipe! I made this into a loaf instead of muffins. I also used chocolate chips, walnuts and raisins as an addition. The results were amazing! Not only was the cake tasty but the added ingredients was a great touch.
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This was so easy. I substituted whole wheat flour, applesauce for the oil and 1/2 cup brown sugar instead of 1 cup regular sugar. I didn’t have walnuts or coconut, so I used pecans instead. I only needed to cook them 20 minutes. Yummy!!!
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This was one of the easiest banana muffin recipes I’ve ever made. The muffins rose wonderfully, and had a great texture. My sons loved them, and we’ll be making them again soon!
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Wonderful muffins! My modifications: added 1/2 cup light sour crm, added 1/4 c raisins, 1 tsp vanilla, and instead of all white flour, I did 1 cup white, 1/2 cup ground flaxseeds, 1/2 cup bran flakes to increase fiber. Important to use very ripe bananas for maximum flavor & sweetness, & the sour crm kept the muffins moist despite the flour substitutions. Filled regular muffins right to the top & baked 28 minutes in my oven in dark muffin pan (made 12 muffins). I like to toast my muffin the next day to get that crisp top. My friends rave about these each time I make them.
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Enjoyed this one. I used half apple sauce and half oil. Half black walnuts and coconut. Also half white and half wheat flour. Turned out great!!!
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These were good. I added 1/4 cup coconut and 1/4 cup pecan pieces, and it tasted like a “healthier” version of italian cream cake…I also decreased sugar to 3/4 cup and added 1 tsp vanilla
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These muffins were easy and they were great tasting too. My boyfriend and I loved them. I did make a few modifications as per other reviewers. I used 1/2 cup of honey, and applesauce instead of oil. I also added 1 tsp cinnamon and 1 tsp vanilla as well as coconut and walnuts. I am making them again and this time I am adding nutmeg, I love nutmeg. I used 1 cup whole wheat flour and 1/2 all purpose and also added some quick oats. I like having a hearty muffin in the morning for breakfast.
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This recipe is AMAZING! It’s so easy — I actually didn’t expect much from it because it was so effortless — and most importantly, all three sons will eat it, even Picky Toddler 🙂 I used toasted pecans and about 1/8 c. sweetened coconut. Next time I’ll throw in raisins, too. Baking time was 15 minutes for mini-muffins, and about 25 for regular size muffins. These muffins are so good you’ll be amazed that YOU made them! Their taste and texture is like a bakery item. Thank you, Sarah!
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very moist and yummy! Will certainly make again!
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This is wonderful. I will make them again and again.
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Not the best recipe ever. Mine turned out a little dry.
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Yes!!!!!!! I finally found a great banana muffin recipe! I added 1tsp of Vanilla and used 4 banana’s instead of 3. I also baked them for about 25min. my family eat them all in one day!
Thank’s Sarah -
Wonderful muffins!!!! They turned out very moist. I did use 4 small bananas that were very ripe, added about 1/2 cup chocolate chips, and cut the cooking time to 23 minutes. Thanks for a great recipe!
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These are so DELICIOUS!! I did substitute half the oil with some applesauce, and reduced the sugar to 3/4 c. (Like another lady had done) They were so yummy!! My husband loves them. I made six muffins in a texas sized muffin tin. baked 28 minutes. These were really good…I can’t say enough good things about this recipe. Thanks SARAH!!
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Great recipe, all of us loved them especially my husband who ate 6 the same day I made them! & has been asking everyday since then to make more & more.
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The original recipe makes good muffins, but some changes were needed to make this a “five star” recipe. I agree with other reviewers about adding vanilla, cinnamon and nutmeg. I also agree about lowering the baking temperature to 325 degrees. I do not agree about reducing the amount of sugar though. I tried that the first time I made these muffins (reducing sugar to 1/2 cup) and there was a funny aftertaste that I didn’t care for. With the full cup of sugar added, these taste wonderful and they are not too sweet at all for my taste. Another addition I really like is 1/2 cup rolled oats instead of nuts. The oats add texture and make this muffin more fitting for breakfast, and a little heartier. With the changes I’ve implemented, these muffins come out perfect, moist and golden every time I make them! A new family favorite in my house! My three year-old can’t keep his hands off them!
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Soooooo yummy! These were great! I haven’t made very many muffins before, but this was so easy! I substituted the all-purpose flour for whole wheat flour, the walnuts for pecans, and the twelve cup muffin tin for a six cup one. This recipe was extremely delicious and easy to make. I highly recommend it to anyone who wants to make a quick and awesome batch of muffins.
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Recipe would probably taste very good if I made it exactly as written…only had 2 bananas and tried to be healthy and substitute applesauce for the oil. Also think I overbaked by a couple minutes. So the flavor was good, but they were a bit dry. I also sprinkled some brown sugar on top before baking and that was good. Will try again.
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I followed the recipe exactly except for the nuts (nut allergy in the house), substituting coconut instead. So easy and so delicious. Very moist too. Will make them again for sure. Thanks.
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These muffins are great! Easy, quick and most importantly, delicious!
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I love this recipe so much! Thanks Sarah!
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My husband is raving about these…I used 1/3 cup brown sugar and 2/3 white sugar.
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I thought this was a really good recipe, I only changed it by adding a little cinnamon, nutmeg, and cloves. I also did it as a loaf instead of the muffins (I’m lacking my muffin pan at the moment).
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Super banana muffin recipe and quick and easy as well. I did a few modifications, I used half oat bran flour and added maybe 2 TB of ground flax seed, also topped with a struesel topping from another recipe. Delicious!!!
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These muffins were awesom! Simple and quick. My husband can’t eat nuts so I added chocolate chips instead. Yummy! Also added cinnamon and nutmeg. They didn’t last very long. Good recipe. Thank you for sharing!
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These muffins were perfect! I even used half splenda/half sugar and they still rose enough to look like muffins. No bitter aftertaste that I sometimes notice with banana nut concoctions. They also froze and reheated really well as someone else had suggested.
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Very good. I was hoping they’d be moister after reading the reviews. Next time I may add more oil than is called for.
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I think the recipe/ingredients are perfect and have made this several times over the past year. However, I believe the baking time is incorrect. My oven only takes about 20-25 or so minutes to cook all the way through. So if this is your first time to make this recipe, keep an eye on the time, since ovens do vary.
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a little dry
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This is a tasty and moist recipe.I made mini muffins with this and baked for 15 min. @ 325.Came out perfect.I added a 1/4 cup of coconut to this recipe ,it was loved by all in the family.And just to add on to this… they are full of banana flavor even the next day.
Thanx -
thanks for all the reviewers suggestions to bake at 325. I don’t understand why it is, because I bake muffins at 350 with no problems but I started out at 350 and then turned it down; glad I did. Also added the 1/2c. oatmeal as suggested, and threw in some mini choc. chips, 1 tsp. vanilla. Nice banana flavor, as my bananas were very ripe. Made 8 Texas size muffins. Maybe if making this as a loaf, 350 would be fine, but if muffins is what one is doing, definitely @325 degrees. Quick and easy, very tasty. *I did find them a bit dry but perhaps because I added the oatmeal for substance. Not a problem though, I just put them in a covered plastic dish when still very warm, and they ‘steam’ bath and make them nice and moist after a while.
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Quick, easy, and good. The cooking time was too long, though. I halved the recipe, but I’m not sure how that would effect the cooking time. I took them out of the oven at 26 minutes, but 20-22 would have been about right.
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Amazing recipe! I loved it so much because it wasn’t too sweet but it was definitely a tasty treat!
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I liked this recipe, I did leave out the coconut (don’t care much for it and didn’t have any around). I will make again, but maybe add some banana extract and banana bread spice.
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After reading some of the reviews, I added an extra banana to the recipe for moister muffins, and 1 Tsp of pure vanilla extract. I baked them at 325 deg for 35 min., and they came out beautifully golden brown and delicious. Thanks for the recipe – I will be making this again soon!
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These are really good with vinilla and applesause instead of oil, and brown sugar instead of white.
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Delicious! I tried several other recipes, and none had the dense, banana bread texture I was looking for. I took the advice of other reviewers and changed the temperature to 325, and they were still done in 25 minutes. We’re not big fans of nuts, so I omitted those and added a teaspoon of vanilla and 3/4 cup of chocolate chips. Out of this world!
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I am making this for the third time. And this time I used 1 cup wheat flour and 1 cup all purpose. Added half a cup chocolate chips. It’s simply great.The chips sank tp the bottom though,can anyone tell me why?
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This recipe was a snap from start to finish. These looked good at every stage of the process. I omitted the nuts and added in just over a half cup of butterscotch chips folded in at the end. As previous reviewers mentioned, they were quite sweet, and although the flavor went fantastically well with the banana, the butterscotch chips only added to the sweetness. Still, these were fantastic, so easy, and a delight to make.
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I LOVE THESE MUFFINS!!! I have made them multiple times in the last five months, and everytime they are fantastic! Notable: they are good with every possible additon–I add a cup of chocolate chips (or half, if that’s all I have), 1 tsp each of cinnamon and nutmeg, sub 1/3 c brown and 2/3 c white sugar for the 1c white sugar, and include 1 tsp vanilla. I also like to sprinkle the muffin tin with a cinnamon-sugar mixture before filling. I’ve taken these to meetings, sent them to work with my husband and taken them as a snack on a week-long road trip–good all-around! Tasty, tasty, tasty; you can’t go wrong. (Bake at 325 for 20-25 min and watch closely toward the end.)
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The kids are gobbling them down as I type…should have made a double batch, there won’t be any left for hubby!!! I substituted 3/4 c pure maple syrup for the sugar and used about 1/3-1/2 c cocnut…yumm, not to sweet which we like.
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Fabulous muffins!!! I wanted something easy & tasty. This recipe turned out to be exactly what I was looking for.
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These were delicious. My family ate them up in one night. I only had 2 bananas so I added a cup of banana applesauce and it turned out great. Thanks for the recipe.
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I love this recipe! The first time I made them, I followed the recipe exactly(minus the coconut) and they were delicious. This time, I used spelt flour and only 1c of dark brown sugar. I also added fresh strawberries and the turned out amazing! Thanks for the great recipe!
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Super fantastic muffins! I was out of white flour so I subbed whole wheat flour and only used 1/2 cup of oil and these still turned out SO good. I used grated coconut and will certainly make these again.
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These muffins were so good. I had lots of rotting bananas and I needed something to do with them. I figured banana nut muffins would be good for breakfast. In classic All Recipes style, here are my changes. I used 1 cup white flour and 1 cup wheat flour. They tasted perfect that way. I also added 1 tsp. vanilla, 1/2 tsp. good cinnamon, 1/2 cup frozen blueberries, and 1/2 cup walnuts. I will definitely make these again. I was very impressed that even when the muffins were hot they came out of the muffin papers perfectly. The muffins were moist and tasted good hot or cold. I did not use any coconut. I also baked at 325 degrees for 25 minutes. I can’t wait to make them again!
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These muffins were really tastey and was a big hit with my family.
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Quick and easy to make. Son (11) said they were awesome (I don’t eat bananas myself). We used 1 cup regular flour, 1 cup whole wheat flour and used 1/2 brown and 1/2 white sugar. We also added a few extra walnuts to the top of each muffin before putting in the oven. Recipe made 12 very generous muffins.
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SUPER! I substituted applesauce for the oil, but otherwise kept the recipe the same. It turned out GREAT. I also used the coconut suggestion because I love coconut. The banana and coconut flavors were just right, not overpowering. I made muffins as well as one small loaf… both were great and turned out super moist. This is my new favorite banana bread/muffin recipe!
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This recipe is great! I made some changes to make it lower in fat. Substituted the 1/2 cup butter for 1/4 cup applesauce + enough bananas to make 1/2 cup. Added 1/8 teaspoon ground cinnamon and this really brings out the banana flavor. Reduced the sugar only by about 3 teaspoonfuls and everything tasted just nice! Muffins were ready in 25 mins! Yum!
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Turned out excellent. I had 3 black over ripe bananas and I was looking for something easy to do with them. I made a couple of changes- I used the same amount of brown sugar instead of white sugar. Also I added more walnuts because I love the crunch. I used the other reviwers suggestion of baking them at 325 for 25 minutes. They smelt great when baking and tasted wonderful when done. Thank you Sarah for the recipe.
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I love these muffins and I am really picky about banana bread. So easy and good! I forgot to add the vanilla extract, which would have added a nice flavor, however, it still turned out well. I used brown sugar instead and also baked at 325 degrees for about 22 minutes. Fabulous!!!!
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Delicious recipe. Very versatile….you can add almost anything and it will turn out great. I added 1/3 unsweetened coconut and 1 tsp vanilla extract. I also added one extra banana to make them moist. Will definately use this recipe again and again! I followed the advice of others and baked at 325 for 25 min. Perfect.
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Delicious! Only think I changed was substitute brown for white sugar and baked for 30 mins at 325. thanks!
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10/22/06 – Wow, these are great muffins. I added a few more nuts and a little cinnamon and one extra banana. I’m looking forward to trying these with many variations.
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Makes a very tasty muffin! The only changes I made were to use 1 cup of all purpose flour and 1 cup of whole wheat flour and added 1 tsp + a dash of vanilla. This will definitely be my standard banana muffin recipe.
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I made this according to the recipe..no changes..and turned out great. What a perfect way to use up over ripe bananas. Bananas will never go to waste at my house again.
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That’s a really good recipe. Mufins came up delicious. I followed the recipe but I used less sugar, and added some sunflower seeds. Thank you.
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With all of the modifications that were suggested, these turned out incredible. LOVE IT! We did a batch just plain, now we have the batch with chocolate chips baking away. And my house smells wonderful!!
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This is a great recipe, however, I used 1/2 cup of sugar instead of the recommended 1 cup. I also used very ripe bananas. The banana nut muffins turned out great!
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These were yummy. I didn’t have nuts but I did add a half a granny smith apple and a scoop of protein powder. I sprinkled cinnamon sugar on top. I served them with butter, strawberry jam and peanut butter. My son liked them with peanut butter best. Watch the time…my muffins were done right around the twenty minute mark. This recipe is a keeper.
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These muffens are awsome!!!!!! they are moust like ound cake in the middle ,and they have slight crisp on the out side.
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This recipe is AWESOME! I had two variations…
1)I used 4 bananas…I needed to use them!
2) I added vanilla! I went to the store to pick up more when I ran out and then realized that I didn’t need them. So I used it anyway!I plan to use this version, the regular version and some of the other versions too! It was great!
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Very Banana tasting, added the coconut instead of the nuts. Good texture. Next time will add a pinch of baking powder, and a little less sugar.
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