Banana Muffins

From: SweetSBchef

On Aug 14, 2009

These banana muffins were excellent! So moist and didn't dry out like so many muffin recipes do over time. I added 1 teaspoon cinnamon, and although I love walnuts in my banana muffins, I didn't have any on hand, so I added 1/2 cup chocolate chips instead. I will definitely be making these again.

From: Kathryn29

On Jan 8, 2008

These were very good and moist and I didn't have to wait an hour for a loaf to cook in the oven. I thought they could have been a little sweeter so next time I might try adding an extra 1/4 - 1/2 cup of sugar, but that's just my taste. I let my mix sit for about 15 min. or so and the banana flavor really shined through. Great way for me to use up some buttermilk too. Thanks for a yummy and easy recipe - will make again.

From: Hey Jude

On Feb 11, 2004

I've finally found the perfect banana muffin recipe! These bake up so nice, slightly crispy on the outside, light and fluffy on the inside. I love it that there's no oil in the recipe, like so many other banana, zucchini, carrot, etc., recipes. I did not add the walnuts but next time I will (I made these mainly for my daughter, who hates nuts of all types). Good instructions, very easy and quick, I had muffins within an hour of deciding to make them because of 2 very ripe bananas. I will definitely make these again. Thanks Orenda and please post some more recipes!

From: kfcook

On Sep 14, 2007

Wonderful light muffins. The trick to strong banana flavor is to make sure you have very very ripe bananas. I also used 1/2 cup of oil because I didn't have enough butter. I also added about 2 T. candied ginger, chopped small. The recipe made 12 regular and 12 mini muffins.