Banana Muffins

star rating (49) rate this recipe »
quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

Moist, tender, and banana-y, these muffins represent comfort food at its best.

Banana Muffins

star rating (49) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010

Ingredients

Batter

Topping

Directions

1) Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.

2) Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.

3) Whisk together the flour, baking powder, salt, baking soda, and nutmeg.

4) Work the topping ingredients together until the mixture is crumbly.

5) Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.

6) Sprinkle muffins with the topping.

7) Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.

Nutrition information

Serving Size: 1 muffin (96g) Servings Per Batch: 12 Amount Per Serving: Calories: 240 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 20mg Sodium: 240mg Total Carbohydrate: 46g Dietary Fiber: 3g Sugars: 21g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345  All  
  • star rating 04/23/2015
  • Denise from Orefield, Pennsylvania
  • Amazing muffins! I have finally found "THE" banana muffin recipe! I measured everything out by weight (and what assured me that weighing was the best way to go was a visit to KAF, and looking through the windows of where all the baking magic happens, seeing the bakers weighing out the ingredients). Irene from the baker's hotline (Thanks, Irene!) suggested replacing the oat bran, which I did not have, with the same amount of oatmeal ground in a food processor, which worked out beautifully. I put chocolate chips in half the batter, and my kids approved of the muffins both ways. My oldest daughter exclaimed, after polishing off one, that these are the best muffins she's ever had. How much better of a review/approval can you get?!?!
  • star rating 03/22/2015
  • Carolyn from Albuquerque, NM
  • Very tasty! Have made them twice now, and they are my son's new favourite (and the boy HATES bananas). I actually made a different kind of muffin today, and he was soooo sad that I didn't make these again instead! My only change was subbing quick oats in place of the oat bran. Thanks for another great recipe!
  • star rating 02/23/2015
  • Donna from NC
  • I used toasted wheat bran instead of oat bran, and sour cream instead of yogurt. They were easy to throw together and came out great. Very moist and flavorful. Since there are only two of us, I will be freezing half. Hope that works as these would be great to always have on hand.
  • star rating 01/20/2015
  • spud14901 from KAF Community
  • I thought I had oat bran on hand but I didn't. I used wheat germ. I used sour cream instead of yogurt as I thought I had that too. I am a senior so I am allowed to have these "Senior Moments." The muffins came out fantastic and I am going to pick up some oat bran so I can make these again. Texture and taste are fantastic.
  • star rating 01/18/2015
  • Charlotte from Buffalo, NY
  • Awesome, added 1/2 cup chopped walnuts, very moist.
  • star rating 12/20/2014
  • Carolyn from Wichita
  • This is a resilient recipe! I don't really like to read reviews that say "this is great but I changed it in several different ways," because I feel like it's not a review of the actual recipe. Well, this review is like that, but only to illustrate how resilient the base recipe is. I wanted banana muffins because we had bananas that were going soft and a houseful of visitors, so I called up this recipe. But it had so many required ingredients that I didn't have! I was forced by circumstance to use buttermilk instead of yogurt, rolled oats instead of oat bran, cinnamon instead of nutmeg! And because I was in a hurry and didn't want to do the topping, I threw in 3/4 a cup of leftover chocolate chips and went with it. This turned out great. It's doubtful any single person would have to sub the things I did, but if you need to sub out an ingredient, this recipe can take it.
  • star rating 11/20/2014
  • Monica from New Windsor, NY
  • ReaIly delicious muffins! I too used regular oats and zipped them in my mini food processor, and due to a sodium restricted diet, I used only 1/4 teaspoon of salt. Threw in some chopped walnuts and 1/4 teaspoon of cinnamon along with the nutmeg. Although the recipe states that the muffins won't rise much, mine actually did, and came out of the oven with nicely domed tops. Maybe it was that wonderful Bakewell Cream baking powder ( a godsend to those of us on low salt diets)?
  • star rating 03/14/2014
  • from
  • star rating 03/02/2014
  • amgoodreau from KAF Community
  • Unbelievably good muffin recipe; moist and fluffy muffins that are real show-stoppers at the breakfast table. Like many others, I didn't have oat bran, so I substituted wheat germ. I also didn't have any yogurt, so I substituted regular sour cream. Watch out banana bread...this recipe is going to be my go-to "old bananas" recipe from now own.
  • star rating 11/15/2013
  • DonChaCha from KAF Community
  • I made these this morning -- with oatmeal instead of oat bran because I had no oat bran but had a surfeit of ripening bananas. Anyway I accidentally used brown sugar instead of granulated white sugar and even so the muffins are wonderful. Nice and light, fluffy and not overly sweet. Perfect alongside sunny side up eggs and crispy bacon.
1 2345  All  
bakershotline