Reviewed: Oct. 6, 2008

Delicious! The only thing I changed was that I added a crumb mixture to the top (sugar, cinnamon, flour, butter) but overall great recipe.

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MrsDiaz

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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Reviewed: Sep. 27, 2008

A very good, easy recipe that uses stuff already in your house. And I love transforming loaf recipes into muffin size--so portable and easy. A nice recipe...

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Sep. 21, 2008

Very good! Was looking for a way to use up some bananas and this was perfect. Thanks!

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Sep. 11, 2008

This is the third banana muffin recipe I've made from this site and this one is by far the best! So easy, too. I followed the recipe exactly, except I substituted chopped pecans for the walnuts. Yum, they turned out delicious!

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Bethany O.

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Marion, Iowa, USA

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Reviewed: Aug. 27, 2008

This were excellent with a few changes- Use 1/2 cup sugar. Use 1/2 whole wheat flour to make a bit healthier. I reserved some walnuts for the top and sprinkled a bit of sugar in the raw on top for a little extra crunch. Delicious!

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Isabelle

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Reviewed: Aug. 24, 2008

The title of this recipe says it all. These muffins are like miniature loaves of banana bread. I was short on banana so I added a second egg. These are crunchy on the outside and densely yummy on the inside. They would be lovely to serve with a cup of coffee or tea.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jul. 29, 2008

I thought these were very good! I also used only 3/4 c. of sugar, substituted 1/2 c. applesauce for the oil, added 1 tsp. vanilla and 1 tsp. cinnamon, then topped them with a mixture of 1/4 c. chopped walnuts, 1 Tbsp. sugar and 1/2 tsp. cinnamon.

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Erin

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Reviewed: Jul. 21, 2008

I made these today, to use up some bananas. They were very good. I did add 1 tsp. of cinnamon and 1 tsp. vanilla. The cinnamon gave them some extra flavor. My husband really liked them. I will save this recipe and make them again very soon. Thanks! ! Rhonda H.

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Rhonda H

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Reviewed: Jul. 16, 2008

I just made these & of course ate one, they are excellent. I had 4 bananas to use up so added all of them, did not add the nuts as I did not have any. They came out good, fluffy & good consistency. I cooked them on 325 for 35 min. Perfect.

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PHYLLIS ADAMS

Cooking Level: Expert

Home Town: Seymour, Connecticut, USA

Living In: Sebring, Florida, USA

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Reviewed: Jul. 1, 2008

These muffins were absolutely delicious. However, I did modify these to make them lower in calories and fat. I cut the sugar down to 1/2 cup and substituted splenda in (you can't even taste the difference!) I also cut out the eggs and veg oil and replaced them with about 2/3 cup of canned pumpkin. Not only did this cut calories and fat but it added amazing texture to the mix. Lastly, just to add a bit more spice I put in a teaspoon of cinnamon. I think next time I may try adding a tsp of vanilla and possibly some nutmeg.

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Kelbel44

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Reviewed: Jun. 24, 2008

These muffins are so good. My daughters are 3 and 15 months and they loved them! I baked them at 325 for 20 - 25 minutes and they were perfect. I also used slivered almonds rather than walnuts. I will be making these for my family often!!!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008

To increase protein, I used 1.5 cups flour and 1/2 cup hemp powder (instead of the 2 cups flour the recipe calls for). I also decreased the amount of sugar to 1/2 cup. The bread has turned out tasty, light, and moist!

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Dee

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Reviewed: Jun. 12, 2008

I usually make muffins using the standard muffin mix available in the store but when i came across such an easy recipe for Banana Muffins to be made from scratch, i couldn't resist and tried it out...I added a little bit of Nutmeg and Cinnamon for the extra aroma and the results were amazing..Thanks Sarah for such a easy recipe. This recipe will stay with me forever

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Ashi

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Jun. 2, 2008

Loved the muffins! Great taste and my kids loved them too!

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rickate

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Reviewed: Jun. 1, 2008

I think this recipe is fabulous, I make a mean banana loaf but never made muffins before, they were a big hit in my house I didn't change a thing but I didn't have any walnuts. My son loved them.

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Lilla

Cooking Level: Intermediate

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Northampton, Northamptonshire, England, U.K.

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Reviewed: May 19, 2008

I made these muffins today and I was out of oil, so I used 1/2 cup applesauce instead they are so moist and they taste great not to mention lower in fat.

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Tami

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Reviewed: May 18, 2008

This is a great basic banana nut muffin recipe. I modified it by increasing the bananas to four, reducing the sugar to 3/4 cup, adding vanilla extract and my secret to moist baking, one package of vanilla pudding mix. The turned out fantastic.

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FBAL92

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 26, 2008

These were just your run of the mill banana muffins. So many better recipes out there.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Apr. 26, 2008

I made this recipe 'as-is' and it turned out wonderful. I didn't think it was overwhelmingly sweet, but then again, my bananas weren't really ripe either. Thanks for sharing this recipe.

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