Moist Banana Muffin Recipe

I made this recipe this past weekend & it looked to be a success.

Moist Banana Muffin Recipe  adapted from Taste of Home

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
5 medium ripe bananas
1 egg
1/3 cup olive oil
1 teaspoon vanilla extract
6oz Greek Yogurt
1/4 teaspoon cinnamon – optional
1/4 teaspoon nutmeg – optional
1/2 cup chopped pecans (reserve 4 tablespoons to sprinkle on top of batter) – optional

Pre-heat oven to 375°.

In a large bowl, sift flour & combine dry ingredients (flour, sugar, baking soda, salt, cinnamon, nutmeg). Use a whisk to make sure the ingredients are mixed thoroughly.

In another bowl, mash the bananas. Add egg, oil, Greek yogurt and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold the pecans into the mixture.

banana muffin 1 
Fill greased or paper-lined muffin cups 3/4 full. Sprinkle your remaining pecans on top of each muffin.

banana muffin 2
Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Check at 15 minutes, then continue to check every minute or so because you don’t want it to overbake. Remove from pan to a wire rack to cool completely. Yield: 2 dozen (medium sized muffin liners).

banana muffin 3
Now you have breakfast for your whole family that is healthy & delicious. The kiddies get some fruit in their diet. Just make sure your kids aren’t allergic to pecans. If they are, you can just omit them. They taste best when you’ve cooled them a bit. I hear you can freeze these too, so you can just grab one & pop it in the microwave when on the go for a quick breakfast.


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