Banana Muffins

Banana Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.8
  • Total Fat: 3.5 g
  • Cholesterol: 35.4 mg
  • Sodium: 51.8 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Banana Muffins calories by ingredient
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Introduction

My family just *won't* eat bananas with spots on them at all.....so I came up with this quick recipe one morning and took them to work with me. My co-workers devoured them before even getting back to their desks!

This recipe can easily be doubled -- I usually only have a couple of ripe bananas laying around at a time, though, and that's why I have these amounts listed.
My family just *won't* eat bananas with spots on them at all.....so I came up with this quick recipe one morning and took them to work with me. My co-workers devoured them before even getting back to their desks!

This recipe can easily be doubled -- I usually only have a couple of ripe bananas laying around at a time, though, and that's why I have these amounts listed.

Number of Servings: 6

Ingredients

    2 very ripe bananas
    1/4 C. sugar
    1 egg
    1 tsp. vanilla
    1 C. flour
    1/2 tsp. baking powder
    1 tb. oil

Directions

Preheat the oven to 350*.

Using a mixer, mix the bananas with the sugar 'til smooth. Beat in the egg, vanilla and oil.

Stir together the flour and baking soda. Stir the dry ingredients into the banana mix 'til moistened.

Spray a muffin pan with vegetable spray, and spoon in the batter. Fill the openings no more than 2/3 full.

Bake for 25-30 minutes 'til done; test by inserting a knife to see if it comes out clean. Remove to a cake rack and cool for 5-7 minutes. Invert the muffin pan onto a tea towel to remove the muffins and serve.

Makes 4 large muffins, or 6-7 cupcake-sized muffins.

Number of Servings: 6

Recipe submitted by SparkPeople user SOCALMOLLY.

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Member Ratings For This Recipe

  • Great recipe. I added a few dark chocolate chips to each muffin, and 1/2 teaspoon of cinnamon and nutmeg to the batter. Makes 6 large muffins. - 3/22/15

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  • I made this recipe following some suggestions, but decided to make some of my own experiments, like trying flax seed instead of oil. Not sure if that made a difference in the taste...maybe I will try again with apple sauce...not sure. Thanks for the ideas though! I am always willing to try! - 5/12/11

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  • Hi All - i love this recipe but the first time I made it I didn't notice issue with baking powder and soda. Yes they were very dense but filling and good. This last time I made them i added 1 tbsp baking powder and 1/2 tsp baking soda. The muffins rose and were great. - 2/13/11

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  • can someone confirm that is baking POWDER or SODA that is to be used? The recipe states both, once in the ingredients and once in the directions. - 2/1/09

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  • It is ok I add some cinnamon to them and used applesuace instead of oil but either way I would not make these again - 11/16/08

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