Banana Nut Muffins
Show: How To Boil Water
Episode: The Family That Cooks Together
Rate This RecipeRead users' reviews (328)
- Recipe categories: Banana, Fruit, Nuts,
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Average Rating:
Total Reviews: 328
Showing 31-40 of 328
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By mommafrom_downunder
Washington
on September 16, 2012
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Oh.My.Goodness! I have been looking for a new banana nut muffin recipe to try and decided to give this one a whirl. The muffins came out moist and banana-y !! The nuts gave tem a nice crunch and I also added some shredded coconut. Very tasty muffins. With the next batch I make, I'm going to try adding some chocolate chips.
By eapilk_11964103
Granger, 54
on September 01, 2012
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These are THE BEST! I made these to take to the office and there were none left. Best recipe I have tried for banana muffins.
By dgreenie2012
Dallas Texas
on August 27, 2012
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I followed the recipe exactly plus added a few chocolate chips. I was worried that my bananas were over ripe but I don't think there is such a thing, right?! I filled the cups to the top and still had enough to make 5 more. Yummy for the tummy.....
By petrajean
on August 26, 2012
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I love this recipe. I use 1 cup white flour and 1 cup wheat flour, 1/2 cup splenda brown sugar and chocolate chips. I can't keep them around. Thanks Tyler
By create mixes
on August 22, 2012
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This are the best banana muffins I have made. They turned out perfectly cooked while still being really moist. Instead of nuts I added semisweet chocolate pieces, then topped with more pieces. The effect os amazing. People think that there is just the square on tops, then when they take a bite they discover a chocolate gooeyness inside. I received many compliments. This will be my go to recipe from now on.
By cheekymonkey1
NC
on August 19, 2012
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I made these exactly as directed, minus the nuts. The batter tasted great, but the muffins were just ok. They were not overly moist or flavorful. Granted, I used previously frozen bananas, but I've used them before with good results. Next time I will try adding a little more brown sugar and some cinnamon. Overall, I think it's a good basic starter recipe that can be improved by the many variations in the reviews.
By mrsbonner2_12845287
Chicago, 52
on July 22, 2012
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Just made these tonite, but I used half whole wheat flour and half cake flour. I also used half butter, half canola oil. Muffins were delicious! We now have breakfast for the week!! Another great recipe from Tyler!
By midge_10954_126...
Carrollton, 83
on July 18, 2012
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Great recipie! Muffins are moist and great banana flavor. I substituted whole wheat pastry flour, will be making these muffins again and again, also very easy to make.
By PerfectAngel!20
Lake Charles, La
on July 16, 2012
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These are great muffins. I was looking for a muffin recipe my dad could eat, because he is diabetic. So I just substituted whole wheat pastry flour for the all-purpose and I used 1/4 cup molasses instead of brown sugar. I also only used 7 tablespoons melted butter. They came out really moist and fluffy.
By veggie.cook
on July 06, 2012
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Pretty good. I substituted whole wheat pastry flour for the all-purpose flour, and 1/2 c canola oil for the butter. They were very light and fluffy but the edges were disappointingly over-brown. I would recommend cooking at a lower temperature or for less time. Overall they were good (besides being over-done but next time I'll add more nuts!