Banana Muffins

Total Time:
45 min
20 min
25 min

12 muffins

  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 cups smashed bananas (about 4 to 6 bananas)
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs, at room temperature
  • 1/8 teaspoon fine salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cups chopped walnuts

Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.

Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.

Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Copyright 2003 Television Food Network, G.P. All rights reserved

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    76 Reviews
    4 76
    0/1000 characters
    Your Rating:
    Sort by: 
    I thought it was quick and easy to make. Based on other reviews, I added 1 tsp vanilla and 1/2 tsp cinnamon. They were not too sweet, which was perfect because we ate them with jam after reading the book If You Give Moose a Muffin. Good recipe. I made mini muffins at 13 minutes. I will make it again.
    These were absolutely delicious! I cannot believe all the hoopla from people who said this was bland. I made it as recipe stated and the muffins were light, flavorful and had a nice, brown top from the brown sugar. I think the key is to use very ripe bananas for the best taste. This will be my go-to recipe for banana muffins from now on.
    These muffins are very easy to make. My 2 1/2 year old granddaughter loved helping me. She also loves them! They're not too sweet making them perfect for kids. The muffins came out moist, fluffy with a nice crisp top.  
    I added 1/2 cup less sugar.
    These are NOT banana bread or banana cupcake sweet like muffins. If you are thinking that, move along. I thougbt they had an honest banana flavor not overwhelmed by sugar and oil. 
    I made the recipe AS IS. I baked them in a mini muffin pan for 13 minutes. Those bad boys came right out. Not going crazy with the mixing really helps them not be crumbly. The muffins are much denser than a cupcake with the recipe as written above. 
    I split the muffins in halves, toasted them on a cookie sheet, then put fresh berries just lightly tossed with real whipped cream on them. Yum! I did not use nuts, as I'm allergic to them. 
    So grateful I found a banana recipe without 1 cup of oil and 2 cups sugar. 
    Very, very bland. There is no taste to my muffins at all. I can see where adding chocolate chips would make them a lot better but next time I make a banana muffin I will look for a different recipe.
    My family LOVES when I make this recipe. I follow the recipe exactly, but instead of nuts, I add an entire 10 oz bag of chocolate chips. Chocolate and banana in every bite. YUM! I never use baking powder and it always rises and comes out wonderful. I am not sure where people get the idea it has no flavor. With this recipe, you add 2 cups of bananas (4-6 bananas. With other recipes you add 2-3 bananas. I LOVE THIS RECIPE! My family begs me to make it.
    Nice moist tasty muffins. I altered it a little, using 2 c. flour, 1/2 c. flax seed meal ad 1/3 c. bran. You really don't notice the change.
    I agree with the awful recipe comment! Mine were flat and tasteless! Very disappointed.
    Excellent,but do not put in air tight container, stays too moist.
    Awful recipe. Bland, dry. Food Network you should be embarassed! I followed this recipe to a T too. I haven't tried new versions but based on how they came out, I'd suggest...more cinammon, more vanilla extract, and more sugar.
    Just made these muffins with the few tweaks that were mention in some of the reviews. The one tweak i'm most appreciative of is the addition of 2 tsp. of baking powder, because just looking at the muffins they seem to NOT be dense. The other recipe tweak i inc. from the reviews was for flavor... upped the cinn. & vanilla, added 1/2 tsp nutmeg, use qtr light brown sugar & half dark brown sugar, and 3 large over-ripe bananas. Will let you know how they taste after cooling down a bit.

    my rating as of right now is based on looks alone. * * * *

    For the people who find this recipe "had no taste or flavor"...PLEASE LOOK AT THE INGREDIENTS. That alone should tell you whether or not it's going to have enough flavor per your personal taste.
    I made these exactly per the recipe and they were not very good. Lacking a lot of flavor. I won't be making these again.
    These are the best banana muffins I've ever made. I used four bananas and filled the muffin cups up to the brim, making 12 muffins. They came out beautifully rounded and tasted professionally baked. I liked preheating the oven and then reducing the heat. Will definitely make these again. Futhermore, it was so easy!
    Wonderful banana muffins for breakfast or snack. Still sweet but not cupcake sweet.
    Tasty muffins. The batter made about 2 dozen.
    Perfect breakfast muffin! I enjoy the fact that it's not too sweet...if you want add more sugar. However, for my group it's just fine the way it is. I should also mention that they passed my 4 year olds taste test. Well done!
    I liked this recipe, very moist and has lots of banana flavor, not very sweet but they're perfect for the breakfast I'm making them for,I would make them again and I didn't change anything in the recipe, I also got 16 muffins out of the batter.
    I really like this recipe. I made it twice. Second time I replaced one cup of flour for one cup of ground oat meal. Just put the oat meal in a blender or food processor. You cannot taste the difference. I don't put nuts. I put five to six bananas.

    I found the batter to be very thin but liked the consistency of the muffin when cooked. Not as sweet as I would like but not bad. I did increase the cinnamon just a little and doubled the vanilla but it still feels like it's missing a little something. Also yielded 20 muffins!
    I added blueberries instead of the nuts and we got a few more than 12 muffins out of the batter. The recipe also only took 19 minutes in my oven to bake. I could smell them at 18 so I checked them and sure enought they were done! The tops aren't too brown, but I think the hot flash start at 425 really got them going. I''ve got muffin tops in the oven now with the left over batter so we'll see how those go...I'm checking them after 10 minutes...

    OK, now I tasted them and I'd up the salt to a 1/4 tsp. but other than that it's a good recipe. Nothing that a good pat of butter can't fix!
    I read other users comments before I baked, and some were saying they seemed a little "blah". I followed the recipe exactly besides I doubled my cinnamon, vanilla, and I added a 1/2 teaspoon of nutmeg. I also made a cream cheese frosting and put that on top of the muffins. I think they turned out great. If you have a sweet tooth like I do, or want a muffin with more flavor I think you'll be better off making the changes I did.
    I previously used a banana nut muffin recipe from paula deen and was very disappointed. it was weirdly gooey and too moist! this recipe is so much better. I did add two teaspoons of baking powder like other suggested and they were perfect. moist but not gooey. Fantastic muffins. Finally! a go-to recipe!
    Follow the recipe and use FRESH baking soda, do not overmix. They turned out great. My kids gobbled them right up! Of course if your bananas need to be ripe or they won't taste as good, I left the bananas kindof chunky so they caramelized a little on the top and were moist in the middle. I used 4 ripe bananas.
    We tried this recipe in our 6th grade Home and Career Skills Class and think it came out OK. We would suggest more bananas and possibly some extra cinnamon to add a little more flavor. Also, we forgot to turn down the oven so some of us thought they were a little dry.
    I tried these muffins a few weeks ago but thought they needed something. I made them again today changing the amount of baking soda, cinnamon, salt & vanilla to 1 tsp & used applesauce instead of the oil.....much better this time around. According to my 8 year old...they are delicious!!!
    I'm 13 and made these for my parents i took a bite of one and it was ok.....I really expected better but i decide to put some powdered sugar on them and i made it a whole lot better:) They were fast and easy and tasted fine so i would definitely recommend this if you don't have very much time and put powdered sugar on it.! overall good....
    I followed the recipe and did not add baking powder and I thought they came out great! I agree they did not have the strongest banana flavor but I still thought they tasted great. They were moist and not too sweet.
    I followed this recipie exactly however unlike many of the other reviewers, I did not find that baking powder was needed. The texture was fine, and the rising was fine(the instructions indicate do not mix too much or they will be dense) However they were absolutely TASTELESS! Therefore I will definately look for another recipie.
    I've read in some of these reviews that 2tsp of baking powder was needed in addition to the rest of the ingredients. I guess that's where I went wrong! I'm just now reading these reviews...after I made my muffins. They didn't rise at all, it was almost like they constricted!! And they weren't the desired texture. The texture was sticky, and dense. They were not very flavorful. Food Network, PLEASE update your recipes with the correct ingredients! I would not make these again with the recipe as is. But I might try them with some of the recommendations from others. The chocolate chip sounds good as well all the toasted walnuts and buttermilk.
    I made the following modifications as I am a banana nut ... NUT! I love muffins in the morning with my coffee.

    Definitely don't forget the 2 tsp of baking powder in addition to the soda on the recipe.
    I added 1/2 tsp of banana extract to mind at the very end of mixing. I also toasted my walnuts prior to chopping up and adding to the muffins. Finally, I added 1/3 cup more of sugar.
    You could even substitute buttermilk for the regular buttermilk.

    They were moist and rose perfectly. They are big sellers here at my bakery.

    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Banana Muffins with Mascarpone Cream Frosting

    Recipe courtesy of Giada De Laurentiis