Photo: Karry Hosford
Yield
12 servings (serving size: 1 muffin)

Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add to sugar mixture; beat just until moist.

Step 4

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 350° for 22 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack; remove from pan. Place muffins on wire rack.

Ratings & Reviews

3.5 stars

mangiapeach
July 19, 2017
I've made these several times over the years.  They are pretty basic.  If you want to jazz them up a bit, add some chopped nuts, some cinnamon, or some chocolate chips.  I use 2 ripe bananas, plain wheat germ, and 2 whole eggs.  I don't beat the sugar together with the eggs but once I add the liquid to the dry, I do pull out the hand mixer and blend them well.  Bake time is spot on for me.

moejojojo's Review

runcantrell
September 26, 2011
Was good for the most part the bottom was over cooked...but that was my fault.

mangiapeach's Review

daneanp
December 20, 2008
No banana taste, even though I added extra banana. Maybe these need vanilla extract or some lemon zest. Agree there are awesome banana bread recipes that blow this away but I like muffins as portion control for my kids.

runcantrell's Review

moejojojo
April 14, 2010
These muffins were really delicious. For my daughter's 6th birthday celebration at school, she insisted on bringing in a healthy snack (that's my girl!). We made these together, and they turned out really tasty. I did substitute apple sauce for the oil to reduce the fat, which I usually do in baking recipes that call for oil, and no one ever knows the difference.