Banana Muffins

Added crushed walnuts on top, and made only 12 from this recipe so they are bigger! I also sifted the flour, which I always do when baking. Everything else stayed the same.

Love this as a base recipe! Used 1/2 cup Splenda & 1/4 cup sugar to cut some calories, don't like not using a little sugar for better taste than Splenda alone. Hubby doesn't like nuts in the baked goods so those were left out but for a little taste kick I added 1/4 tsp of almond extract & 1/2 tsp of vanilla. Added, also, 2Tbsp of buttermilk to the banana mixture as it works with the baking soda to help with the rise. 2Tbsp more flour added to the flour measure to compensate for the extra liquid. A large muffin pan was used to make 6 large muffins so it required about 5-10 minutes more in the oven. Sometimes I take them out and place the muffins on the cooling rack and back into the oven (turned off but still hot) for a few minutes just to cook the steam off the bottom and let it crisp a bit.

Beautiful and simple to make! I substituted the butter for vegetable oil, making them a bit healthier and just as delicious!

I wanted to make some muffins for the first morning of spring break for my son...replaced the walnuts with pecans (its what I had) but left the rest the same...my son loved them so much he ate 8 mini muffins

I made these for breakfast this am. I did put a little vanilla in just for a little bit of taste. I always use vanilla when baking. I did use a sugar sub instead of the white sugar. I did use the walnuts. These turned out very moist. They were perfect for breakfast this morning. Thanks for the recipe.