Recipe By Allrecipes Member
Rating
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 12 muffins Calories 196.1

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Recipe Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 dash ground nutmeg
  • 3 very ripe bananas
  • ½ cup white sugar
  • ⅓ cup butter, melted
  • ¼ cup lightly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup chopped walnuts

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  2. 2 Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  3. 3 Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  4. 4 Divide batter evenly among the muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts

  • Calories 196.1
  • Carbohydrate 30.7 g
  • Cholesterol 29.1 mg
  • Fat 7.4 g
  • Fiber 1.5 g
  • Protein 2.9 g
  • Saturated Fat 3.6 g
  • Sodium 286.1 mg
  • Sugar 15.1 g

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Reviews

  1. This recipe is a great start. However I gradually added more bananas until I got up to 6 bananas and that was the perfect number. If you only do the bananas in this recipe, it doesn't really taste like banana muffins. I also replaced the nuts with 1/2 cup dark chocolate chips. Then they were - Read more ...
  2. These are rightfully 5 star muffins. Easy to make, few ingredients, and are moist, delightfully banana-y, and are perfect for breakfast or snacks. I wish there was a better measurement that simply 3 bananas, because they vary a lot in size, but I had two very ripe ones and some that were not so ripe. - Read more ...
  3. 2.27.17 These muffins baked up beautifully, exactly 12. Seriously, I think these may be the best banana muffins I’ve ever had. They are super moist, tender, and just bursting with banana flavor in every bite Followed the recipe to the letter and wouldn’t change a thing. House of Cochrane thanks for sharing this awesome recipe, - Read more ...
  4. Awesome. Made 12 medium muffins that lasted less than 24hrs. Will definitely keep in my recipe box
  5. I follow the recipe and no changes at all it was the first time trying them they were blend and hardly no flavor. Next time I will add more cinnamon sugar or applesauce. Even my brother in law(is a big fan of banana muffins and sweets) didn't like it
  6. The first time I used 3 small banannas came out a little dry, but the second time my banannas were much larger and they were perfect about 1.5 cups of mashed bannana.
  7. I have made these twice now and the second time I used half white and half whole wheat flour. I used canola oil instead of melted butter and they came out with a slightly crisp muffin top and a moist crumb. I got 8 large muffins from this recipe. Delicious!
  8. I've made the same banana bread recipe forever and decided to make muffins instead. I tried this one because the ratings and reviews were so high. The only thing I did different was used pecans instead of walnuts--personal preference. These muffins are AMAZING. My family loved them more than my banana bread, which is huge! - Read more ...
  9. I made this with the nastiest blackest bananas. I only had two but they were large and very sickeningly sweet. I made mini muffins and they only took 11 minutes to bake. Delicious.
  10. 3-30-2017 ~A solid performer. Given these are light and fluffy, not dense with a tight crumb like a typical banana muffin or banana bread, this would be one to remember when you want a banana cake (um, with chocolate frosting).
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