Lighter Banana Muffins

They turned out nicely with a dense and somewhat spongey texture. They are soft with a prominent banana flavor. I used 4 small to medium size bananas and added walnuts; I got 12 muffins. I greased a muffin tin and had no problems with sticking to the pan. The bottoms and edges are darker than typical muffins, but they didn’t burn. The next day they are a bit heavier, but still soft and taste good. They are best warmed up.

Thank you for this recipe as it made me getting back in my kitchen after a year of no cooking easier. I love cooking , but covid put my mixer on the shelf. The baking of these muffins filled my kitchen with a delightful smell of banana. I didn’t have baking soda so I substituted 4 teaspoons of baking powder and instead of white sugar I used Morena pure cane sugar. I followed instructions and yielded 15 muffins.

This is a very tasty muffin recipe. I do add cinnamon as personal choice. Muffins are not oily or overly sweet.

My first time making banana muffins instead of bread from the lack of bread pan, but it came out just fine. thank you for the recipe Shelby Mendiguren

Reading many of the reviews stating the muffins came out dry, I added a cup of applesauce. They are still a bit drier than I am accustomed to, but taste good. I added a tsp of cinnamon as well.

There was not enough moisture in this recipe by itself. I added 1 cup of mashed blueberries and 1 tablespoon of honey and they came out perfect!

So I made two batches and for both batches, I added an extra banana based on other reviews. My first batch turned out ok but the muffin completely stuck to the cupcake liner so there was less muffin to eat. My second batch (where I added walnuts) turned out worse. The muffin was denser and was glued to the liner. Overall the flavor was light but the overall results were not what I hoped for. Unfortunately this won’t be going to my favorites.

these were great! I always have bananas that need to be used up, and this recipe was simple and will be my go-to next time I need to use overripe bananas.

Made as directed except I used white whole wheat flour and trivia in place of the sugar. Batter was very dry so I added a snack size apple sauce, like suggested in other reviews and the batter was much creamier. They came out tasty, filling, but a bit dry. Maybe I will add some milk next time. Will make again!

This was a great recipe, but it was a little dry. Next time i will add some milk.

I did 1/4 c sugar 2/4 cup brown sugar. added vanilla, 1/4 cup plain yogurt and 1/4 c applesauce and did 3 egg whites in place of the 2 eggs. Thanks for the recipe to get a basic idea! I feel they would have been too dry without the added ingredients!

Did not require a lot of work and my picky eater kids loved them! I added dried cranberries for a bit of tart and sweet.

I found them to be dry but overall still eatable.

I added 1 tsp vanilla, cinnamon and 4 oz apple sauce. Put brown sugar on top.

I also had to add some things to make the batter wetter, 1/2 cup applesauce also the cinnamon someone mentioned. My applesauce is not sugar free my husband picked the wrong one in grocery store and I use Splenda in everything so after they cool land I can taste one I can see just how sweet they are. I love a good easy muffin recipe as I always have bananas getting too ripe I hope this one passes the taste test.

Once I adapted the recipe, they were GREAT and I plan to use the recipe again! Having taken into account suggestions from previous reviews, I made the following changes : added 1/4 of 2% milk, 1/2 cup of 0% fat Greek yoghurt (I had no apple sauce) only brown sugar, 1/2 cup of walnut pieces (quantity hadn’t been specified) and 2.5 tsp of pumpkin spice. Muffins were awesome -nice and moist!

I halved the recipe as I only had 4 medium sized banana. I also added half a teaspoon of baking powder, to which I’m glad because my 6 muffins rose beautifully. I filled about 2/3 of each silicon muffin cups, which I did not grease. Mine came out like flavorful banana bread instead of the usual muffins that I made, probably because I overmixed the batter, which I could have avoided if I added milk or applesauce, as there were bits of flour that were unmixed (but once the batter were clear of flour bits, it was just nice – not too thick or runny). I was worried this would come out dry/burnt but it didn’t, I think the key is OVERRIPE bananas – the ones I used were too soft to peel and eat, but were still good/edible enough for baking. I imagine if I used firm bananas these would turn out dense and dry like some other reviewers noted. I will make these again only if I have overripe bananas on hand (and next time I’ll sprinkle some brown sugar on top because I like a good crust, and these came out too light/yellow for me)

Nice and simple! Passed the husband’s test…yum yum …replaced some brown sugar with the white. Will definitely make again! Will add walnuts next time

Turned out like hockey pucks even using applesauce. Yuck.

Had to modify out of necessity: Used 4 ripe bananas, 2 c. plus 2 TBSP self-rising flour, no salt , no baking soda, Added 1/2 c. applesauce, used 1/2 c. brown sugar (plus a little for the top with the spice), added 2 tsp Penzey’s Pie Spice ( a blend of cinnamon,mace, ginger, nutmeg, anise seed and clove). 1/2 tsp vanilla. Sprinkle top with a shake of spice and a dab brown sugar. Made 12 full muffins, in a greased tin, they rise nicely. They are excellent. IF I could have nuts they’d have been better yet. Great recipe, thanks!

I made the recipe exactly as written but added nuts and after reading what others have said, I added one of those kids lunch size applesauce. The muffins were so moist and delicious. Will definitely make again.