By now, I’m sure you are aware that my Banana Muffin Recipe is the most famous one in the world. Hey, you’re here aren’t you? I’ll bet the first time you came to Cat Can Cook was because you Googled Banana Muffin Recipe, and you found me – am I right, or am I right? 🙂
So, instead of a new recipe tonight, I present you with a challenge. I want you to make my Banana Muffins but, do not make them exactly as the recipe appears. Change something. I don’t care what you change, but change *something* Add new spices, use slightly more or less of an ingredient, add something a little different (maybe not sardines, though.) Just play with them! Be creative, and let me know what happens. I want to put them to the test and see exactly how fool proof they really are.
So far, I can honestly say that in the five years that recipe has been on-line I have had only a handful of comments that were not positive – that’s really not too bad! So make em’, change em’ and comment on em’! I’ll be anxious to see what you do. Are YOU up to the Muffin Challenge?
Ready…set…bake!
You are totally right!! I found you when I googled banana muffins! I always add choc chip pieces and I use less sugar than the recipe suggests. I’ve also varied it and added some apple sauce and that makes them even more moist.
How’s that!
That was perfect! Keep em’ coming!
By the way everyone, if you haven’t tried them with apple sauce or pumpkin, you need to RIGHT NOW! Check my site for those two variations. You’ll love them just as much!
A-M-A-Z-I-N-G!!!
Ok .. but my banana muffins are better, and only reason are not online is that they get eaten before I can take a picture.
So .. How can I join in challenge when I have had my recipe for 26 years?
I can post my recipe – but it is not a variation of your recipe – does this count? 🙂
Adding the apple sauce is delightful, I have tried that as well – but always come back to my original.
…darleen
I say bring it Darleen!
Sure, feel free to post yours (even though mine *is* better) 😉
I’d love to try your recipe too – the more muffins, the merrier!
I replace the sugar with sucanat. Use whole wheat cake and pastry flour instead of all purpose. Use yogurt in place of butter and add mini semi sweet chocolate chipits. It is my husband’s favourite!
made some earlier and added some frozen strawberries (diced). I also cut up half of one banana into small pieces so that there are “chunks” of both fruit. I like it, but may need to play with the amount of strawberry added.
I add a hand full of toasted chopped up walnuts
(sometimes I add some toasted coconut flakes as well)
chocolate chips to taste
1/2 a tsp of vanilla extract
1/4 a tsp cinnamon
pinch of nutmeg
I don’t really bake but these muffins always turn out great.
My daughter found you first and now Im a big fan. we are not bananna fans so I tried a handful of frozen blue berries instead. They must be frozen. As they thaw in the baking, the juice runs into the muffin. OMG they are gorgeous. They are brought to every family gathering now and everyone agrees they are delicious.
That’s exactly how I found you! The first time I tried your muffins I was on Weight Watchers so I used White Wheat flour and substituted 1/2 the butter for Strawberry Unsweetened Applesauce. Only 2 points and because of the strawberry better than the original:)
I found you just like you said and I don’t have a lot of time,I have two kids under the age of two,so my time is well slim.I whipped up these banana muffins with a little twist of my own in no time at all,I decided to add a little of strawberry puree to the top of these yummy muffins and WOW I must say they were great and not to sweet.I just want to say thank you for this wonderful recipe.
You are going to love this story! Yesterday I got a Blend-Tec, which has an option for batter. Earlier today I made fresh apple juice. I had a decent amount of pulp left over after I strained it, and about then I wondered if it would work in the muffins.
I used 3 bananas and 4 apples (and a couple of strawberries) worth of pulp. I also sprinkled in a bit of cinnamon. After blending all the wet ingredients together, I dumped in the sugar and realized I was out of baking soda. It sat for 2 hours in the blender with the sugar on top until I was able to get some baking soda. I added everything else and finished mixing it.
The stuff was super thick, probably from having sat so long. But, it smelled great so I went ahead and spooned it into a couple of muffin pans. Well, they turned out ugly and lumpy and lopsided and absolutely delicious. If I hadn’t gone to the dentist today I’d have eaten about 4 or 5 already. As it is I can barely open my mouth wide enough to take a drink.
My son and husband are raving about them though 😀 I will definitely be making this again, and any time my banana-loving family lets a few bananas get too ripe.
Indeed I stumbled upon your recipe by just searching for banana muffins on Google.
Since my husband has been diagnosed with celiac, I am trying to adapt recipes to his diet. Muffins are in general a good choice, as they don’t require too much flour, and in this case the bananas do also a great job. So my substitutions were as follow:
* 1 1/2 cups gluten-free flour mix (ready made, contains a mix of potato and cornstarch and xanthan gum)
* 2 teaspoons baking powder instead of 1 teaspoon baking soda and 1 teaspoon baking powder
* 2 bananas and 1/2 cup frozen raspberries instead of 4 bananas (from lack of bananas)
The result was fabulous, the muffins vanished from the table almost with the same speed as they have risen in the oven!
This morning I was thinking of what to make my little guy and his first ever sleep over pal for breakfast. Saw my bananas and thought to make muffins…..looked on the internet for a recipe and found yours. I added a tad more butter (the little leftover in the foil) and chocolate chips (don’t know how much just poured the remaining chips left in the bag in a little more than a quarter of the bag) and 4 bananas, and started to bake…10 minutes in and they started looking good…..20 minutes checked them…little gooey still…..4 and half more minutes and they were out..DELICIOUS! Will do these again!
YESSSSSSSSSSSSS YOU RIGHT 🙂
So how about some peanut butter and nana muffinss I use about 1/4 cup of peanut butter chips and 1/4 cup of chocolate chip ummmm
yes! I just google banana muffins recipe and yours got my attention. We love banana bread, but better this less time baking! and ready serving sizes…. I may add some vanilla extract! Thanks!
I loved them!! I added chuncks of chocolate and used whole wheat flour instead!! Yum yum!
come check out my goodies at my blog! 🙂
I found this recipe as you stated by googling banana muffins. I had some very ripe bananas, so I mashed the bananas, measured the dry ingredients and realized that I had no eggs. I decided to go ahead and bake them without the egg. They turned out great, I had many compliments!
This recipe is lovely! Instead of using white sugar, I used brown sugar(packed). I’ll attach a photo! (:
http://i32.tinypic.com/20hk7r9.jpg
Enjoyyyy!
Oh how I loooove this never fail muffin recipe! Not only is it easy, I love that you’ve already reduced the sugar to 1/2 cup as it is just as sweet as it needs to be 🙂
In the same vein, I always use whole wheat flour when making the recipe (I just use slightly less than your recipe calls for). I’ve also experimented by subbing 1/2 a cup of bran in place of the same amount of flour. Both options work as well as using white flour and remain just as moist and delicious!
I had a bit of fun adding a generous handful of chocolate chips and another of pecans or walnuts (chopped) to the recipe with great success.
Keep up the great work!
(posted in the comment section as well)
I have tried a few different variations of this and it ALWAYS comes out well! Everyone LOVES these muffins! I usually use 4-5 bananas and I freeze them before making the muffins then thaw them out so they are good and mushy.
Hoewever I have noticed that doubling the recipe doesn’t produce the same nice moist results as just a single batch.
I just experimented with whole wheat flour instead of white flour and they are still AMAZING!
I also add flax with dark chocolate to my muffins and they are sooo moist and delish! A tablespoon or two of vanilla soy milk also gives it that extra YUM!
It didn’t seem to work for me when i tried blueberries though. 🙁
Easy to make and never fails. I substitute 1/4 cup of olive oil for margarine.
Hey,
I love the banana muffin recipe. I don’t eat yellows of the egg so i put 1 white + applesauce. I also used spelt flour and organic chocolate chips. It was delicious!
Hi. We sub’d half spelt flour and I used 3/4 cup brown sugar plus one tablespoon molasses for the white sugar. We also sprinkled a little demerra sugar on top of the muffins before baking for a little extra sugary crunch. When I say we I mean me and my 2.5 yr old son.) They came out very well. I’ll try them next time with all spelt and report.
I always love mini chips in banana muffins but we were out. Next time.
Loops. I meant 3/4 of a 1/2 cup of brown sugar. 3/8 cup? My math brain isn’t working yet this am.
Sorry for multiple posts but I forgot that we also added a tablespoon of good unsweetened cocoa powder instead of one Tb of flour.
Yup, was looking for banana muffins and was hooked from there on.
My variation:
I grind half a cupful’s worth of pecans and sub that for an equal amount of flour, them throw pecan bits in as well. Amazing flavour.
Exactly right–I Googled Best Ever Banana muffins recipe and up came yours–it is a pretty standard recipe but like everyone else, I do make a few changes–what I’ve come to like the best is less sugar, vanilla flavour, raisins and chocolate chips–I scoop out half of the batter into the muffin tins, and then because I love dates, I add chopped dates to the remaining batter making sure I mark the date muffins with an extra slice of date–I wouldn’t want anyone to take one of my most-prized date banana combination by mistake.
I made some changes, on the flour I did 1\2 cup unbleached,1\2 whole wheat and 1\2 cup oat bran I also cut the butter in half and added a 1\2 cup buttermilk. They were great, moist and tender, next time I make I will cut the sugar to 1\4 cup they were still very sweet for me.
We love your recipe and always go to it when I need something for a gathering.
So far we have changed it and used tinned peaches (with a peach slice on top) and pineapple and coconut.
I have also adapted it to work in the thermomix, adding ingredients in at different stages etc