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One Bowl Banana Muffins

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Easy Banana Nut Muffins

Video taken from the channel: Homemade Food Junkie


How to Make Banana Nut Muffins Mash 3-4 ripe bananas in a large mixing bowl with a fork. Add the melted butter and stir them together with a wooden spoon. Stir in the sugar, egg, and vanilla, then sprinkle the baking soda, baking powder, cinnamon, and. The Easiest-Ever One-Bowl Banana Nut Muffins These really are the easiest banana nut muffins — probably ever.

With just a handful of ingredients, you can mix these muffins up in just one bowl and in less than 30 minutes! Grab those ripe bananas and let’s put them to good use. Healthy Banana Nut Muffins are soft and hearty, with bananas and walnuts, and wholesome ingredients including steel-cut oats and whole wheat flour. They come together in just one bowl with vegan, gluten-free and nut-free options included.

Ingredients 1 cup mashed banana 2 eggs 1/2 cup melted butter 1/3 cup milk 1 1/4 cups sugar 1 tablespoon vanilla extract 1 3/4 cup all purpose flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt. The ultimate healthy banana muffins are incredibly moist, dairy free and naturally sweetened with just ripe bananas and honey. This easy, healthy banana muffin recipe comes together in one bowl in just 30 minutes with options to add a delicious crunch from walnuts! The perfect healthy breakfast or snack that’s freezer-friendly, too.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and. In a large mixing bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes.

Then add banana, baking powder, and baking soda and mash until only small chunks remain. Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. One-bowl, light whole wheat banana nut muffins that are baked with maple syrup for a rich, slightly malty flavor. They are perfect for breakfast!

How to Make Paleo Banana Nut Muffins I love that this is an easy one bowl recipe and comes together fast. Just add all of the ingredients – mashed bananas, almond flour, tapioca flour, baking soda, cinnamon, salt, eggs and butter (or coconut. Instructions Heat oven to 325 degrees F. Add the bananas to a large bowl and mash with a fork.

Next, add the flax egg, coconut oil, almond milk, vanilla extract and almond extract.

List of related literature:

In large bowl, beat cake mix, 2 very ripe medium bananas, mashed (about 1 cup), 1⁄2 cup water, 1⁄4 cup butter or margarine, softened, and 3 eggs with electric mixer on low speed 30 seconds.

“The Betty Crocker The Big Book of Cupcakes” by Betty Crocker
from The Betty Crocker The Big Book of Cupcakes
by Betty Crocker
HMH Books, 2012

Cream together 1/2 cup sugar and 3 tablespoons vegetable shortening, add 1 whole egg (or 2 egg yolks) mix well, stir in 1 teaspoon vanilla, 14 cup buttermilk, 1/2 cup sourdough starter, and y2 cup mashed ripe bananas (of average size).

“The Complete Sourdough Cookbook” by Don Holm, Myrtle Holm
from The Complete Sourdough Cookbook
by Don Holm, Myrtle Holm
Caxton Press, 1972

Make the crumbly topping and crumble it over the fruit: 6 Tbsp. margarine, 1 cup sugar, 2 tsp. vanilla, 1⁄2 cup flour, 1 cup old-fashioned rolled oats, and 1 tsp. ground cinnamon.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

To make banana muffins, add 1 cup mashed bananas to the batter.

“Cast Iron Cooking For Dummies” by Tracy L. Barr
from Cast Iron Cooking For Dummies
by Tracy L. Barr
Wiley, 2011

2 In large bowl, beat 1 cup granulated sugar, ½ cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

If you’re craving these muffins and don’t have any blueberries, substitute 1 cup/185 g chopped, soaked raisins instead, and mix them in right before portioning out the butter.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

4 In a small bowl, combine the cooled pear mixture, eggs, almond milk, butter, vanilla, and banana; mix well.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Sprinkle the hazelnuts on top and bake for 9 to 12 minutes, or until lightly browned and baked through.

“Payard Desserts” by François Payard, Rogério Voltan, Tish Boyle
from Payard Desserts
by François Payard, Rogério Voltan, Tish Boyle
Houghton Mifflin Harcourt, 2013

6| For the topping, mix together Sucanat and cinnamon (and oats, if using) in a small bowl.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

Make the crumbly topping and crumble it over the fruit: 6 tablespoons margarine, 1 cup sugar, 2 teaspoon vanilla, 1/2 cup flour, 1 cup old-fashioned rolled oats, and 1 teaspoon ground cinnamon.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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97 comments

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  • If we do not have self raising flour will pastry flour do just fine?.. plus for the life of me, we can’t get them to raise and look puffy at the top…any suggestion?

  • These two are definitely married couple goals. Have someone that you love, can play and have fun with as well as building your futures together. Truly beautiful!

  • I wish you would list the ingredients, it would make it so much easier to follow:(…other wise a beautiful recipe im going to make them tommorow ^^,
    Thank you so much

  • I just whipped some up and they are AMAZING!!!!!! I added some dark chocolate chips to half of the muffin mixture and it was really good

  • I just made this tonight and it turned out so nice and delicious….love it.cant wait for my Mum to try tomorrow. Thank you so much

  • Hello! I tried your recipe but my muffins did not turn out too tasty & dry. I used vegetable oil instead of butter, I did not use baking powder and used (2) eggs. Also maybe I overly mixed my batter because the muffins felt dry.

  • There are 13 family members in my house, I made these muffins for them they ate it all in less than 10 minutes thank you for making this video, it was a really big help

  • Hi Home made food junkie, I tried your recipe and it turned out really good…. tasted so yummy. Thanks for posting your recipe. Please continue to post a lot of simple recipe. More power to your channel.����

  • This is amazing! I am not very good at baking however the simple steps and ingredients made me try… it came out so good and my son loved it ����.. thank you for the recipe!

  • Tried your recipe on Banana nuts muffin. We love chocolate and did not want to miss on it, so just added a bit of chocolate chips to cater out love for chocolate. Much to our pleasure your recipe was quite easy to follow and most importantly the end result was delicious. Absolutely loved the muffins. Thank you so much for your great recipe and tutorial ��������thanks from Illinois

  • Made them for breakfast next week with apple sauce instead of flax egg and rape oil as substitute for coconut oil. They turned out perfect! Thank you!

  • These are the best! I make a dozen, cut them in 1/2, put on a cookie tray, freeze them then put in a bag in the freezer so that we ALWAYS have some. Thank you so much for this recipe. Today, I will try making them with self rising cake and pastry flour as that’s all that was left in the store. Stay safe and thanks again for sharing:)

  • Too sweet, banana is already sweet and rip enough,no need sugar special white sugar,which killing everyone slowly, instead you can use monk fruit and use almond flour instead white as same as white sugar

  • My neighbor works for a banana company that delivers bananas to grocery stores. He always has extra that he is allowed to keep and he gave us a whole case of them. So when they started getting really ripe with brown spots, my wife and I made your recipe over the weekend. They turned out excellent, however, we used jumbo muffin pans so they had to cook a little longer. 350-F degrees for about 30 33 minutes. So good!

  • Thank you so much for your video. I made some muffins tonight. They are so moist and of course delicious. Great directions and easy to follow. Love it.

  • Hi,
    Very nice receipe. Thanks.
    Generally, which type of banana is good for the bananas food receipe.
    In srilanka v can easily find “ambul” type. Sour taste. Is this type is ok?

  • Tell me below: what are some of your childhood favourite recipes?! I would love to pick a few to recreate vegan-style in a future video! ♡

  • I’ve made it today with 8yo child. Perfect! Honestly it was the softest cake ever. Instead of cupcakes I’ve made into one big cake. Thanks very much for the recipe ����

  • INGREDIENTS
    2 bananas, mashed
    1/3 cup vegan butter or coconut oil
    3/4 cup sugar
    1/4 cup almond milk
    1 tbsp ground flax + 3 tbsp water
    2 cups flour
    1/2 tsp baking soda
    1 tsp baking powder
    1/2 cup (or more) dairy-free chocolate chips

  • The recipe for theses muffins is 1 in a half cups of flour, one tea spoon of baking powder, one tea spoon of baking soda, and half a teaspoon of salt. Sit this bowl and set it aside, Get another bowl and mash three ripe bananas, after mashing add three quarters of a cup of sugar, and one egg. Mix this together and add a thord of cup of melted butter after mixing. After mixing the butter add all the dry ingredients you made before. I added cinnamon and vanilla extract to make it sweeter but this is optional. Scoop the batter into muffin pans and put into oven for 25-30 mins for regular muffins but for mini muffins 1015 minutes. If your not sure when you put it in just use a toothpick and if it comes out clean they are done. Or just tap it lightly and if they spring back they are done. Ps: These are amazing muffins i just made them and ate them and i added chocolate chips inside them too make them sweeter and it was honestly worth it. I also added walnuts too and they are amaazing

  • They look so good! Do you know of any seed free vegan egg options? I just found out I’m allergic to seeds and don’t want to chance any. I don’t have any access to vegan egg products (but may order online eventually).

  • Omg!!! �� thank you soooo muchhh ❤️…. I’m the worst at Baking but you explained everything so well that I made the Muffins and they Came out Delicious!!!!!

  • Love it!!! Tried to make it and i add some carrot as well… and end up with own you tube channel ������������thanks for sharing the methods…

  • Hi, I just wanted to tell you that I made this tonight and my family loved it❤️ Everyone had like 3 muffins lol, I’ve seen so many videos but this one is hands down the BEST ONE!! very well explained and of course they come delicious. So happy I found ur channel thank you for doing these videos, take care ������

  • These are delicious, like once you eat 1, you will want to eat another and another and so on. Just try not to eat them all at once because they are to delicious,��������

  • made these a couple days ago, they’re amazzziiiiiiing! (i used ground flax seeds for the ‘egg’ at it worked great) making them again this weekend when my parents come to visit ^^

  • I can’t find the podcast on Spotify it says it doesn’t exist so idk if I’m spelling it right and it’s not in the description box ☹️

  • Hi Liv!
    Amazing vlog you have! We are a whole food plant-based advocate and love how you tried to incorporate healthy plant-based food here. Your vlog is inspiring and motivating and we’d like to see if we can collaborate together. We try to promote a healthy&happy lifestyle as you do and looking forward to hear from you at DM!:-)

  • Here’s another version for all my fellow Europeans:)
    Two bananas, mash them
    Add 80 grams of margarine (instead of vegan butter), check that your margarine is vegan!
    Add 170 grams of sugar
    Add 60ml of non-dairy milk (I used oat milk)
    Add one tablespoon of chia-seeds + three tablespoons of water (mix those about 10 minutes before adding it!)
    Mix everything together
    Add 240 grams of flour
    Add some baking powder (check on the package how much you’ll need of it for the amount of flour)
    Mix everything
    Add either chocolate chips or 100 gram of dark chocolate (cut into small pieces) if you can’t find those
    Bake at 180°C:)

    I of course can’t compare it to the original version, but it tasted great!

  • I preordered your book and it already arrived! I can honestly say that it looks sooo good and I’ve already tried out a recipe and it was super easy and delicious. Thanks!:)

  • You are gorgeous and I always make your banana bread loaf I’ve never bought a cook book from any youtuber before this might be the first time Lol

  • I can’t thank you enough but I’m going to trythank you SO much for your cookbook. I just recently began my journey into veganism a few weeks ago and have found a new love for cookingbefore I would just eat whatever was made for me. Your recipes are so inspiring and the pictures are BEAUTIFUL!! Every other cookbook I’ve tried picking up has complicated steps or hard to find ingredients, but i find yours so simple and refreshing. It’s not “weird vegan food” that my (carnivorous) family is scared of and even my boyfriend has found recipes that peak his interest, especially the desserts. Thank you so much! You deserve all the success ��

  • It would be cool to do a recording of you doing a podcast and post it on your channel! I love when people do that, I weirdly prefer watching and listening I definitely take it in more! Also I’m definitely going to try these ��������

  • I have your book. I have made quite a few recipes. I love the recipes and am looking forward to your next cookbook. I recommend this book….you won’t regret it. Love your videos also.

  • These look so delicious have to try making them. My daughter & I made vegan pumpkin muffins today. I let her follow the directions to make them.

  • Hey Liv!❤
    I’m from Germany and I received your book today! It looks absolutely amazing, I love it and I’m so excited to try out all the amazing looking recipes. Just made your brownie recipe and even my non vegan boyfriend loves it. And also the sweet potato stew with the cornbread and the Green Goddess Pasta. I can’t stop fan girling�� you and your recipes are just amazing! Love you ❤❤❤

  • Just made your muffins (but into a banana chocolate chip bread) since I only had 1 muffin liner. It is absolutely delicious and so easy. Had all the ingredients on hand and boom put it together, made it and ate it. You rock it Liv B!

  • I just bought your cookbook last week. I’m so excited that I’m planning on making nothing but your recipes all next week. I can’t wait to try the cookie dough pancakes in particular. Omfg.

  • I really like your recipes but since I’m from Europe I don’t use the cups/ spoons system of measurement. I always have to look up “what’s 2 cups of flour in grams” which is quite annoying and time consuming and it often prevents me from trying out American recipes. I would be super thankful if you could write the measurements in grams/ mililitres next to the other ones.

  • Can you use maple syrup or honey instead of the sugar? Also can you use peanut butter instead of almond butter? I can’t wait to try these… Thank you for the recipe!

  • I’m trying to experiment recipes with gluten free flours and I probably mix in a different flour, wheat is not healthy, no offense it looks tasty �� but I think I might try it with oat flour instead.

  • My family is going to go crazy when I make this! I’m going to have to hide more than half of it and ratio it out throughout the week!��

  • bought your cookbook yesterday! can’t wait to get it in the mail ❤️ also these look amazing, do you reccommend a particular gluten free flour for a sub?

  • I can’t wait to try this
    I’m sooooooo excited
    To anyone like me who doesn’t eat chocolate you can always replace it with dates
    Another great video Liv������

  • OMG the consistency looks perfect! My four vegan boys would love love these! Bonus that it’s one bowl because ain’t nobody got time for dishes!

  • Omg omg omgoodness I just made these and let me say you have to make this NOW!!! The muffins are moist but the way the ingredients all come together, omg. These are really the best banana muffins I’ve ever made in my life. Dont worry if you dont have self rising flour just use 1/2 teaspoon salt and 1 1/2 teaspoon baking powder for every one cup of all purpose flour, make sure to remove 2 teaspoons of flour so you can have one perfect cup of self rising. I added cinnamon and a pinch of nutmeg but other than that no changes. And yes I am liking my own post that’s how good these are! I ate warm.

  • Good morning,I just had a idea, I saw your lovely little banana muffen’s,they look so good. I was wondering if I can use a small cake type pan, for a neat little banana breakfast cake, like a simple coffee cake. Only I have a philly cream cheese frosting that’s to die for,I’d love to try on this breakfast banana cake, so what do you think.?? I’d also like to know what temp. I should use. I’m in the USA, so please be kind and tell what temp.?On my oven I should use. I think Your such a darling man, good on you, mamaTieBibeau

  • Tried this recipe and it was yum! Only thing I changed was instead of using the flax or chia seeds for the egg replacer, I used apple sauce. It came out amazing!

  • I just made them, waiting for them to cool. I am just about to make a Philadelphia cream cheese icing with toasted shredded coconut on top yummo

  • hello there, thanks so much for this really easy recipe, was much better than other videos i have seen, muffins turned out perfect except that i added some nuts into the mixure, keep up ur great work n keep making easy yummy recipes for us! thx regards zena

  • Watched your channel often.   I wonder why you still have to grease silicone cupcake tray?    I thought it will slide off easily as silicone does not require greasing?

  • This is AMAZING RECIPE thank you for sharing my picky little one absolutely love it!!! And this is my 3rd day in a row making them lol yes thirdday!! My family loves it.

  • I don’t know why but somehow I was unsubscibed. Anywho all good and I am now subscribed. I do like that you cook how I was taught and you save be dragging my cooking folders out. Thanks a bunch xo

  • Just made a lovely batch of these soft on the inside and crunchy on top banana muffins. Matched perfectly with a cuppa and our gloomy grey English weather. Perfect Boxing day treat. Thank you One Pot Chef..Your super Fantastic:-)

  • hi chef, i really like your cooking show, im your fan.
    but i have a quetion can i used one cup of oil instead of butter????? cause i dont like butter much.thanks

  • was desperately searching for banana cake recipe to save my last few manky nanas, too many ingredients, fancy food processors kept coming up until I come across ONEPOTCHEF, ssssooooo happy, what a lovely, easy, yummo recipe, thanks a bunch, and an aussie to boot! gana check out some more of your recipes

  • Just made this for breakfast tomorrow. Absolutely gorgeous! I did half recipe (but with 2 regular size, probably a bit smaller bananas, and an egg). Ended up with 9 muffins. Each was perfect! Love this recipe.

  • I will definitely try this. But what’s the basic recipe? Without bananas. Can the other ingredients remain the same or is it gonna ruin the structure of the muffin?

  • Today it is literally cold and rainy out. I had three bananas. Made these and they were fabulous! Light, fluffy and delicious. Thank you David for another wonderful recipe!!

  • Very nice:) I think this may be the first time I have seen just ‘banana’ muffins. Around here everyone makes banana nut muffins and I don’t eat nuts of any kind. Cheers from North Carolina!

  • thank you for this video the muffins look amazing! I was wondering since i really don’t want to go out in the rain, if i could use baking soda instead of powder?

  • Hi OnePotChefShow, Im your super fan and I watch all your videos. Recently, the doc said I maybe have slightly high blood sugar.. In another word, diabetis. And I feel the whole world crush on me. Can can make any video related to sugar free thingy.. pls pls pls

  • These look delicious and I have a couple of bananas that are very ripe that I need to use up (I’m talking past the point of freezing haha) so this video is perfect timing. Really appreciate your channel Liv <3

  • I made 2 batches of these lovely banana walnut muffins today and my family super loves every bite ���� Esp love your suggestion of topping each muffin with a half-chopped walnut for easy identification and cute decoration! Thank you Dani for your easy-to-follow recipes complete with all the suitable ingredients substitutions and storage instructions!!

  • I just made this I used almonds instead of walnuts they are so delicious my family loved them. The only bad thing is that I didn’t made enough they are almost gone. Thanks for the recipe.������

  • I just want to say I love these muffins. I chop up walnuts and pecans and put mini chocolate chips in the middle and on top. SO GOOD. I even like to top it with some crunchy peanut butter before I eat them. Thank you so much for this recipe

  • Hi Dani! just made this and it was SO GOOD! i use dark brown sugar instead of coconut & change the whole wheat flour to regular all purpose. and the result was just soo yum��

  • may i ask, when do u use ‘baking soda’ and ‘baking powder’ in a recipe. Your other video of banana oats uses baking powder… thank you in advance.:)

  • Hi, I want to make this muffins with whey protein powder. Can I substitue the flour for this? Or maybe a combination of wheat/out floar with whey powder? Thanks!

  • I’m try yesterday and add some chocolate chips and less sugar. It’s superb delicious and i call it moist banana choc. Brilliant with banana textures. Thanks a lot for your recipe.

  • Hi there. I cannot get wholewheat flour. Can I use plain/allpurpose flour or self raising flour and which would be best. Thank you in advance. Loved the video btw

  • Omg these turned out so good!! Definitely a new favorite muffin! Perfect texture and with a little bit of peanut butter and jam they just melt in your mouth! Thanks for this recipe! Keep up the great work!

  • I made these with banana, blueberry and coconut flakes. So delicious, my bananas were not so brown, so I added a little honey. Thank you.

  • I’ve made these! My fillings were coconut and I decorated with Almonds and Chia Seeds. I love how this recipe gives freedom and space for us to use anything in our pantry. Thank you for this. ��

  • Bonjour, dani abonné depuis la france, je t adore pourrais tu me traduire en français les ingrédients et les tasses en grammes merci

  • Hi, how are you? Could you tell me what type of oven do you use? I would like to start a small personal venture and be able to make cookies, brownies, muffins and those kinds of things to sell and seeing your recipes and how things fit you I would like to know what oven you use or what type of oven you recommend using. I hope you can help me, thanks

  • I made these at 930pm. Wow! Full of banana n moist! I’m whole food, plant based 90% of the time so I used unsweetened applesauce instead of oil n egg whites instead of whole eggs. Also used oat flour n turbinado sugar. Gonna make more of these with egg substitute n maple syrup. We’ll see how it goes. Maybe I’ll add dates next time

  • Made these yesterday, because my hubby is on diabetic meds. I did use the coconut sugar but cut it down to 1/3 cup,they taste great. I’m going to try it next time with no sugar thinking the banana is sweet enough, or at least I’m hoping. Thanks for the recipe ��❤️��

  • 350
    1 and a half cup of flour
    Tsp of baking soda
    Half tsp of salt
    3 qauters of cup of sugar
    Egg
    And oats
    Mix
    3rd of a cup of melted buttter
    Fold in dry ingredients
    Mix till smooth
    Grease muffin tin
    Bake for 25-30 mins

    Cinamon and vanilla for a little bit of flavor

    This is a note to myself this isnt the recipe guys

  • Thanks, I have two bananas sitting on my counter, my only issue is the sugar. I have brown and plain white sugar and monk fruit.. My hubby take medication for diabetes so I try to stay away from sugar,. Do you have any suggestions?

  • I like the channel. I love your thoughts. I am from Egypt. I hope you join my little channel. You support me.

    I like the channel. I love your thoughts. I am from Egypt. I hope you join my little channel. You support me.

  • Thank you so much madam. after watching this vedio 2-3 times Banana muffin successfully made following your given recipe.�������� Delicious����

  • Just made these, they are so frickin good, perfect fluffy texture and super easy to whip up, plus I had all the ingredients in my house already and didn’t have to go to the store:)

  • Oh my god, these turned out sooooo yummy!!! Can’t recommend enough, just sent this video to my friends!!! So easy to make. I mixed the dry ingredients separately before adding them to the rest just cause I wanted the butter to be really even. Best recipe ever ������

  • I tried this recipe yesterday, its soo good! also plz do make sure you add the cinnamon powder, thats really a tastemaker. Thankyou fo the recipe❤️

  • when you don’t have cupcake/muffin liners so you just make banana bread instead
    Edit: is vegetable oil also ok? cus i ain’t got any butter

  • I made this today and I’m only new to baking!! It is so good! My family and I really loved it! Although I wonder why mine didn’t turned into that beautiful brown color. ��
    I have one question though, how long can we store the baked goods? Thank you so much! ��

  • I am a 9 year old and I made these banana muffins because my dad had a head pain so I made it and my whole family said It is soft and moist

  • I made your muffins for mother‘s day and added a piece of nougat instead of chocolate chips in the middle to make lava muffins, sooo good, thanks a lot for your recipe ��✨

  • I see videos like this you know, a sweet nice girl sharinh a recipe and all I can think is: why the hell would anyone dislike this??? I loved the video ❤️

  • Can u pls tell me in gms how much flour sugar n butter since im not sure of the size of my cup..want to try today 4 my hubby’s bday..pls advise

  • I’m sure the muffins taste great, but the camera operator must be trying for an award… The shots are so damn close… Stopped watching halfway through

  • My first try turned out perfect. Could have been beginner’s luck. My second try proved that it is fool proof if you follow the recipe. If I can make it anyone can. Thank you

  • Omg the smell is to die for! It feels like Thanksgiving in July! I’m a horrible cook and Baker. But this recipe was so easy. I’m so proud of myself. Thank you for this amazing recipe!

  • I’ve used this recipe to make banana bread leafs before and it was so good. It was also great reheated with butter and honey on top.

  • I made versions of this and really enjoyed it. I now made a vegan substitute version of this and added some seeds. Absolutely fantastic. Great receipe!!!

  • Thanks for this recipe! I used it for business and I’m getting positive feedback. I replaced the butter with vegetable oil and I used green ripe banana for better flavor and aroma.
    Cheers from Philippines!!! ��