Crunchy Banana Muffins

I’ve made these muffins for a long time – they’re very good. When the bananas get too ripe to eat, then it’s time to make these muffins – you’ll be glad you did!

Crunchy Banana Muffins
Prep time
Cook time
Total time
Tasty muffins to make with ripe bananas.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 1 cup mashed ripe bananas (about 2 large or 3 small)
  • ½ cup brown sugar
  • ⅓ cup butter or margarine, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1¼ cups flour
  • ½ cup wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup milk
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees F.
  2. In mixer bowl add banana, brown sugar and butter. Beat until smooth and light. Beat in egg and vanilla.
  3. Add the flour, wheat germ, baking powder, baking soda, and milk. Mix lightly, just enough to moisten.
  4. Spoon into muffin tins that have been greased or lined with paper muffin cups.
  5. Mix granulated sugar and cinnamon together, and sprinkle over top of muffins.
  6. Bake for 20 minutes.


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