Sarah's Banana Bread Muffins

Sarah's Banana Bread Muffins

"This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish."
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Ingredients

45 m servings 270 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
  2. Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
  3. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

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Reviews

Read all reviews 697
  1. 815 Ratings

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Most helpful positive review

I tried this recipe as is and found it a tad too sweet, and a bit bland as far as flavour goes. It was very moist however so I tried again, using 3/4 cup of sugar instead. I also added 1/2 tea...

Most helpful critical review

These are not bad but not great. My kids loved them. I still prefer to make a banana bread loaf and with the few more ingredients in it: it's worth the extra effort

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I tried this recipe as is and found it a tad too sweet, and a bit bland as far as flavour goes. It was very moist however so I tried again, using 3/4 cup of sugar instead. I also added 1/2 tea...

Excellent!!! Even my husband who is not a banana muffin eater love them!!!! I did shorten the cooking time to 25 minutes. One tip...Freeze old bananas. Just peel and put in a zip lock bag ...

Really delicious banana bread in muffin form. Just a tad too sweet--maybe I'll use less sugar next time--but very tasty. I'll probably make this more than once.

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 ...

I used whole wheat flour, added a tsp. of baking powder and a tsp. vanilla, and cut the sugar in half. I substituted half homemade organic applesauce for half the oil. We don't like walnuts so I...

Great recipe. I cut down the sugar to 1/2 cup and they turned out perfectly. Better than banana bread.

These muffins were pretty good. Instead of adding 1 cup of sugar, I used 1/2 a cup and it was still good

Very good recipe!! The only thing I did different was to bake at 325º for 30 minutes ~ perfect. Wonderful for breakfast!

This recipe is very good and very easy to make. Instead of walnuts, I used mini chocolate chips and it turned out great. I used about 1 cup of chocolate chips. Thanks Sarah!

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