My Reviews (60)

Banana Breakfast Muffins

These muffins are great for a nutritious breakfast. Make a batch ahead of time and you will always have them ready. They keep well.
Reviews (60)

18 Feb 2016
Reviewed by: FaerieWings
reduced sugar to 1/3 cup. Also added 1 cup ground nuts (walnut, macadamia, almond), 1/3 cup toasted coconut and 2 tabsp sesame seeds. added second egg and a little milk to achieve proper consistency.
28 May 2008
Reviewed by: GodivaGirl
Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats, not quick cooking. Finally, I added 1 tablespoon of ground flaxseed. The batter was very thick, filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts.
(Review from Allrecipes USA and Canada)
05 Jul 2008
Reviewed by: Sarah Jo
I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back on the flour, as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist, flavorful banana muffin. I think if I were to make these again, some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad.
(Review from Allrecipes USA and Canada)
21 Jan 2009
Reviewed by: Hilarious
I made this recipe with one cup white flour instead of any wheat; one cup quick oats instead of slow-cooking; 1/4 cup oil and 1/4 cup applesauce. It was really good, especially considering the reduction in oil.
(Review from Allrecipes USA and Canada)
16 Jul 2009
I've been making muffins for quick weekday breakfasts for years now and was looking for something new. These muffins are great! I wasn't sure about the ginger at first. This may sound strange, especially since there is no butter in this recipe, but the mixture of ingredients comes together to give the muffins a rich, deep, almost buttery flavor. I followed the recipe exactly, and the muffins did seem a little dry at first. (If we were to eat them the day they were made, I'd probably add 2 tablespoons unsweetened applesauce, for more moisture.) I tend to refrigerate the muffins, and we eat them over the course of a week. This works really well, since this gives the spices a chance to develop depth of flavor, and the moisture of the bananas develops as well. This is a great recipe!
(Review from Allrecipes USA and Canada)
03 Jun 2008
Reviewed by: the allrecipes staff
Updated amounted of egg from 1 tablespoon to 1 whole. Sorry for the inconvenience.
(Review from Allrecipes USA and Canada)
24 Mar 2011
Reviewed by: KathleenO
After noting the comments that these could be dry, I cut the vegetable oil (I used canola) to 1/4 cup and added 1/4 cup plain yogurt and an additional egg. I also included 1/4 tsp. salt to help bring out the flavors. I used half all-purpose flour and half whole wheat. These came out great with my revisions. I did like the unusual touch of adding ginger to this recipe. Since I used large muffin tins, it only made 6, but I expected that.
(Review from Allrecipes USA and Canada)
22 Mar 2011
Reviewed by:
These are great!!! After reading other reviews that said they could be dry, I decided to reduce the whole wheat flour to 1.5 cups. The recipe makes a lot of batter- I just filled the muffin tin cups full & it was fine.
(Review from Allrecipes USA and Canada)
25 Mar 2009
Reviewed by: alipthompson
Not sure if I did something wrong, but the muffins were inedible due to a metallic type taste? I wonder if the baking powder amount is too much? 1 tblsp is far more than in other recipes I make.
(Review from Allrecipes USA and Canada)
23 Feb 2009
Reviewed by: Kalex
These were good, I substituted the oil for 1/8 cup oil and the rest unsweetened applesauce. They still turned out good with less fat. The oatmeal made them a little heavy but they were definitely filling!
(Review from Allrecipes USA and Canada)


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