Banana Muffins

“These were very tasty with a great banana flavor!I did not add the nuts due to an alergy, however I will next time.Your muffin recipe also came out nice and moist.Thanks for another great one Eve, Di”

“The muffins were great! I put them in a larger muffin tin and got 6 yummy moist muffins.I will keep this recipe and use it over and over again.Thanks!!!”

“This is a fast and easy recipe. The muffins arevery moist and very good. I enjoy this recipe and will make it again.”

“These are excellant.I added a bit of vanilla just because I don’t bake without it.Very moist!Just what I was looking for!”

“Great muffin, great flavour, moist and delicious.”

“The first time I made these I did mini-muffins and they were perfect.The next time I made them, I did regular size muffins and they were a touch under-done in the middle.So, next time I make regular size muffins I might bump down the temp and bump up the cook time.This was a great recipe — perfect for little hands because they don’t fall apart and make a mess!Will be making many more times!”

“Pretty good – nice, buttery flavour – a little lighter & not as dense as a traditional banana muffin.”

“These are, hands-down, the best banana nut muffins I’ve ever had!They are moist, flavorful, and turned out perfect.I highly recommend this recipe!”

“I made these for my homeschool group and they were a hit!Thanks for the lovely recipe.I did end up using only about 1/2 cup of sugar instead of the full 3/4 cup.”

“These were great muffins. I actually used 1/3 c oil but then added about 3 T of butter too so as to enjoy some buttery flavor. Omitted the walnuts for the sake of others who don’t like them. Lowered the oven temperature to 365 deg F and cooked for 19 min. They were nice and moist.Thanks for posting!”

“I made these for breakfast this am. I did put a little vanilla in just for a little bit of taste.I always use vanilla when baking. I did use a sugar sub instead of the white sugar.I did use the walnuts.These turned out very moist.They were perfect for breakfast this morning.Thanks for the recipe.”

“Mine were a bit dry, but nice flavor.They were also a bit overdone at 20 minutes, so I recommend checking them at 17 minutes.Served with Apple Butter-Butter.”

“This is the same as Recipe #43509, but with walnuts added and streusel topping omitted. This is definitely a 5-star recipe, and this is my go-to recipe for banana bread (I make 3-8×5 loaf pans and bake at 350 for 45 minutes), and they come out perfect. 🙂 Everyone should try this recipe!”

“Extremely yummy and moist! 5 stars!I used 4 medium bananas andpinenuts instead of walnuts, which worked well too. Also added a bit of grated carrot. Thanks for sharing this awesome recipe!”

“Perfection. Made exactly and they were better (and cooked faster) than banana bread. Thanks for the keeper! will make again and again”

“These bake up nice and moist.I like when you can taste the banana and this one you can.Thank you for sharing with us, we will repeat for sure.”

“These are wonderful! I don’t add the nuts as the kids don’t care for them, but I do add 1 tsp. vanilla. They’re always fluffy and yummy! Thanks for a great recipe.”

“I made these as regular sized muffins and baked them as directed in the recipe but they came out gooey inside.I put them back in the oven and baked them about 8 minutes longer and they were still too moist.I think next time I would cut down on the bananas or the magarine and omit the salt.”

“What did I do wrong?With the rave reviews, I was surprised at how bland these were.They weren’t bad, just not spectacular in the least.So….er….maybe my bananas weren’t that flavorful?I don’t know!”

“These were very good muffins, I will turn temp down to 350 next time, as they got a little dark – but kids did like the crunchy crust. Easy and quick – nice for a warm addition to breakfast.”