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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- by: Cookdap Member
- 22 years ago
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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- by: Cookdap Member
- 21 years ago
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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- by: Cookdap Member
- 20 years ago
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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- by: Cookdap Member
- 20 years ago
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! -
- by: Cookdap Member
- 20 years ago
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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- by: BAIRN
- 20 years ago
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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- by: Carole Parker
- 20 years ago
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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- by: DVLWINGS
- 20 years ago
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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- by: Cookdap Member
- 20 years ago
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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- by: Billie Nguyen
- 19 years ago
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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- by: PUNKYBJ
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: MARSKYGIRL
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Tara Mckinney Delvecchio
- 19 years ago
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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- by: BFLOCCO
- 19 years ago
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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- by: TUNISIANSWIFE
- 18 years ago
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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- by: Mollygirl
- 18 years ago
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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- by: ESTHER_G
- 18 years ago
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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- by: TAMESHREW
- 18 years ago
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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- by: Macprague
- 18 years ago
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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- by: MISCHELLP
- 18 years ago
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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- by: SYNEVA B
- 18 years ago
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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- by: Robyn Wright
- 18 years ago
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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- by: DAYDREAMFREEK
- 18 years ago
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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- by: Luvelle
- 18 years ago
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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- by: PICO79
- 18 years ago
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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- by: Momlala
- 18 years ago
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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- by: Ana
- 18 years ago
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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- by: Jenny Kuehm
- 17 years ago
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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- by: Bekah Dee
- 17 years ago
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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