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Banana Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Banana Muffins Recipe

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

At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

Batter

Topping

Instructions

  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.