Banana Muffins

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 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
Directions

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.

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3.8 77
Just okay. They were pretty bland, but I think that's because the recipe doesn't call for enough salt. I'll try again with more salt and more cinnamon. P.S. I used VERY ripe bananas, so that was not the issue. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I agree with the awful recipe comment! Mine were flat and tasteless! Very disappointed. item not reviewed by moderator and published
Excellent,but do not put in air tight container, stays too moist. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Wonderful banana muffins for breakfast or snack. Still sweet but not cupcake sweet. item not reviewed by moderator and published
Tasty muffins. The batter made about 2 dozen. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I'm glad I read the reviews for this recipe before I tried it myself! The muffins were delicious wih the following changes: -2 tsp baking powder (in addition to the baking soda) -Twice the vanilla -Twice the cinnamon -3/4 cup chocolate chips (in addition to the walnuts) Absolutely delicious! item not reviewed by moderator and published
When I first read the ingredients list, I didn't think that 1/2 tsp of baking was correct. I am so glad people write corrections for the recipes on Food Network. I have learned from trial and error, to always read the reviews before attemting any recipe. I wonder why Food Network never makes the corrections. I made this recipe really special. I bought a bag of pecans at the farmers market yesterday and so I made buttermilk pralines. I chopped up a cup of the pralines and added to the dry ingredients. Absolutly delicious. Just don't forget to add 2 tsp of baking powder. item not reviewed by moderator and published
I made these easy to make muffins just today. And this happens to be the worst recipe that I have gotten off food network. They are moist that is forsure. But have NO taste. Would not recommend you making these, try another recipe. item not reviewed by moderator and published
BAKING POWDER! I used the recipe as is - except I added 2 tsp. baking powder (along with the baking soda in the recipe). I also added 1 cup of semi-sweet chocolate chips. My muffins came out light and flavorful! Add the baking powder, it makes a difference! item not reviewed by moderator and published
I took on this recipe and right away was like "that's a lot of bananas". I'm a college student looking for a way to use up my flour and sugar before the end of the term and as such I wasn't about to burn up 4-6 bananas in the name of muffins. What I did was drop down to 2 really ripe ones(like the skin was black and mushy) and about tablespoon of fresh minced ginger root and a little red pepper- these are all things I and my roommate had on hand. The results are fantastic. It's light and fluffy, the banana and ginger are really sweet and mellow together;i'll definitely make these again. I've noticed people complaining about the lack of sweetness and I really think that using overripe bananas is the key here. The really nasty looking black ones are the best for baking. Also i had some batter left over and added a little milk and made some great pancakes with it. item not reviewed by moderator and published
I prepared this recipe exactly as stated, but I felt these muffins were bland and tasteless. There definitely was not enough banana flavor, which was disappointing especially since I was craving a yummy, moist banana muffin. Also, I was disappointed by the texture of the muffin which was DENSE. I will not be making this recipe again. item not reviewed by moderator and published
This was absolutely horrible. They were so spoungy and dense, even after i added 1/2 tsp. baking powder. The texture was just creepy. It made 18 muffins for me, and the flavor was blah. Add some nutmeg. The texture was as if there was no fat in them or something, and they didn't come out of the muffin liners (i didnt oil them but i never have to). Seriously, dont make them. item not reviewed by moderator and published
Sweet and moist! Really delish. item not reviewed by moderator and published
These muffins are fablous. I used the original recipe and tweaked it just a bit because of the other reviews I read. This is what I did: I replaced one cup of the reg. flour with whole wheat, I mixed the other 1 1/2 cups of reg. flour about 3/4 reg. 1/4 self rising flour (this added a bit of rise as mentioned in a previous rating). I used the same amount of oil (canola), but ran out and had to add a bit of applesauce to finish the 1/2 cup off. The I added about a 1/4 cup more of apple sauce because I ADDED a 1/4 cup of wheat germ. I made sure to pack the brown sugar and doubled the vanilla and added a bit more cinnamon. Oh, I didn't have walnuts, so I used chocolate chips instead. Very moist, and they were perfectly done in 22 minutes (12 lg. muffins). I know this sounds like a lot of tweaking, but they came out soooooo good. You can really have fun with this basic recipe, I would have added the nuts too if I had them. I really watched them and turned them like mentioned. My kids are gonna love them. item not reviewed by moderator and published
This recipe for homemade banana muffins is great! My whole family loves them, even my picky eater of a nephew scarfed them down one after another. They are absolutely wonderful! item not reviewed by moderator and published
I read many of the reviews prior to making this recipe. I used choc chunks instead of nuts. Once cool, the muffins were terrific. They were somewhat dense and full of really good flavor. I would definately add this recipe to my collection. item not reviewed by moderator and published
Very easy, leaves lots of room for creativity. item not reviewed by moderator and published
These were very easy to put together. They are moist and yes, dense, but that's not a bad thing with these muffins. I will probably add 1/4 cup more sugar next time. I am looking forward to cutting them in half and toasting them and then buttering them and handing them to my kids tomorrow morning. item not reviewed by moderator and published
This recipe ended up great AFTER I added baking powder. Most every muffin recipe needs it for lift. That may be why some reviewers found them dense. I added 2 teaspoons of baking powder and they rose nicely, with a soft, delicate crumb. The oven temp seemed too hot, so I droped it to 375. I also added 1 cup of chocolate chips instead of nuts. And, I only made 6 muffins, then I took the rest of the batter and made a small banana loaf out of it. Worked well. I love the taste....overall once tinkered with, 5 stars! item not reviewed by moderator and published
I ADDED 1/3 CUP WHITE SUGAR 1 PKG INSTANT VANILLA PUDDING SUB. BUTTERMILK FOR MILK YIELDED 12 LARGE MUFFINS + 24 MINI'S GR8 RECIPE item not reviewed by moderator and published
I have an old banana muffins recipe that I always use and went looking for something different. I should have sstuck with the old stand by. These were by far, the driest muffins I have ever had. item not reviewed by moderator and published
i made these muffins expecting them to be wonderful because i got them from this website, but i found that they were very bland. they almost didn't taste like anything at all. item not reviewed by moderator and published
a little bland for me item not reviewed by moderator and published
Very moist and tasty. We are hockey season ticket holders, they went over very well. I made them in paper cups... they stuck to the paper. Not so bad that we were peeling paper sections, just some of the muffin stayed with the cup. I'm saving this one to make again. item not reviewed by moderator and published
It was a simple recipe but I found them not as moist as I'd like them item not reviewed by moderator and published
this is the best muffin recipe i have made yet. I sprinkled the walnuts on top so those who don't like nuts can still enjoy these wonderful muffins. item not reviewed by moderator and published
easy to prepare and turned out tasty and moist. item not reviewed by moderator and published
First, here are the changes I made to the recipe: -I used half whole wheat flour, half all-purpose. -I omitted the nuts and added semisweet chocolate chunks. -I subbed applesauce for half the oil. -When dropping the temp. down I set the oven at 325 instead, because I have a convection oven. -Because I added chocolate I left out the cinnamon and unfortunately we were out of vanilla so that was omitted, also. They turned out tasty. They certainly weren't too dense for my liking and they rose beautifully. For more banana flavor I should have used 6 bananas instead of 4. Following the recipe's techniques you should have no problem baking quality muffins. item not reviewed by moderator and published
Definately don't overmix.... Works great with whole wheat flour too! item not reviewed by moderator and published
my husband and i LOVED these muffins. im not even a person who loves muffins and i couldnt stop eating them. delicious! item not reviewed by moderator and published
this receipe was not very good at all. down to the cooking instructions. I followed the receipe to the T-and they turned out very dry and bland. I even turned down the oven. Not the best banana muffins I have ever had. item not reviewed by moderator and published
This recipe is easy and uses things always on hand. It reminds me of simple peasant foods that are so good and wholesome. The muffins are great left over, are moist and great for breakfast. Don't throw out those bananas. item not reviewed by moderator and published
I am sorry to say that I was very very disappointed in these muffins. Blah in flavor. Friends and family said they were "So-so, would suggest I not make them again". The flavor was so mild it definitely needs "something". Might suggest the recipe be used as a kids cooking recipe and have them add some chocolate chips. item not reviewed by moderator and published
I made these muffins and took them to my husband's company during break time. Within 5 minutes, the guys had them gone. They work on farm equipment all day and begged me to make them again real soon. item not reviewed by moderator and published
Followed recipe and did not over mix, yet they were still dense. item not reviewed by moderator and published
this was a delicious recipe. i didn't even use 2 cups of bananas; i used 3 ripe bananas and they worked perfectly (the banana flavor was not overwhelming). i also threw in some nutmeg. the big thing to remember is NOT to over-mix your batter, even if it is very lumpy, or even has some flour still unmixed in it. it's better if you just leave it lumpy. the muffins (whether you use this recipe, or any scratch other muffin recipe) will turn out lighter when you don't over-mix them!! item not reviewed by moderator and published
These muffins are very good. not heavy so you feel healthy, even if theyre not all that great for you (they actually are pretty healthy though). They're not very flavor heavy either which is actually refreshing and good. i substituted 1/2 of the vanilla extract for almond extract and it was really good. These muffins are great for breakfast, not dessert like most other muffins :) item not reviewed by moderator and published
I made these for breakfast and they were outstanding. A little hint, I added oats for a little mix, it was so good! item not reviewed by moderator and published
I'm rating this recipe only because I've been cooking for 30 years, and no, I didn't even bother making it because I already have a billion banana bread recipes that are basically the same as this one. I looked it up hoping that someone in the food network kitchen got unusually creative and did something out of the ordinary. Wrong. I don't understand the strong opinions on either side of the fence because... DUH ...this recipe is banana bread made in muffin tins. It probably tastes a lot like, uhm, banana bread... For those who want something interesting in banana muffins (oops, bread), try stirring in a 1/2 a cup of cocoa nibs (Scharffen Berger sells them), or a few tablespoons of peanut butter swirled into the batter. item not reviewed by moderator and published
these were really nice and my friends and family loved them, they're like little banana bread cupcakes item not reviewed by moderator and published
I also tried it with 1 cup of chocolate chips, worked excellent. item not reviewed by moderator and published
The muffins were very moist BUT also very dense! I subs. choco chips for the nuts. The flavor was great, but it's been 4 days and I still have half the recipe left sitting on my counter! item not reviewed by moderator and published
These muffins turned out dense and lumpy, I don't know what I did, but I won't use this recipe again. item not reviewed by moderator and published
These are great!!! So easy!! With the batter I made 12 regular sized muffins and 24 mini muffins in the silicone bakeware, they just popped out when done. Didnt have nuts, used chocolate chips instead, also didnt have brown sugar so substituted white sugar and molasses. item not reviewed by moderator and published
Always come out a little dense & chewy no matter what I do, but they're still delicious. item not reviewed by moderator and published
These muffins were delicious. I would highly recommend the recipe! They are very moist. It was a very good thing that the writer wrote the muffin method of mixing the batter because in other muffin recipes don't and it's very easy to forget. A+! item not reviewed by moderator and published
Nice and Easy!!! I used mini loaf pans and mini bunt pans. Turned out great. item not reviewed by moderator and published
Fabulous recipe, quite easy and the house was full of wonderful aroma's. I added candy coated chocolate bits instead of nuts and the family loved them. A muffin went into every lunch bag today. Thanks so much. item not reviewed by moderator and published
i personaly dont like nuts, so i dicided to add mini chocolate chips instead! mmmmmm..... these were so easy to make and so yummy to eat! i highly recomend them item not reviewed by moderator and published
They were wonderful. Moist and a good banana flavor. My 11 year old made mini muffins and cooked them for 17 min.She added almonds instead of walnuts. Nice and easy for her to do. item not reviewed by moderator and published
They were great. Had to give them away to stop my self from eating them all. item not reviewed by moderator and published

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