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Banana Walnut Muffins
Banana muffins with chopped walnuts
Course
Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
15
muffins
Calories
177
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Muffin Tin
Cookie Scoop
Cooling Rack
Ingredients
2
cups
flour
3
teaspoons
baking powder
¾
cup
granulated sugar
1
teaspoon
ground cinnamon
¼
teaspoon
salt
¼
cup
butter
melted
½
cup
milk
2
eggs
1
teaspoon
vanilla
1
cup
mashed ripe bananas
about 3 bananas
1
cup
chopped walnuts
US Customary
-
Metric
Instructions
Mix flour, baking powder, sugar, cinnamon and salt together in a large bowl.
2 cups flour,
3 teaspoons baking powder,
¾ cup granulated sugar,
1 teaspoon ground cinnamon,
¼ teaspoon salt
In a separate bowl, mix butter, milk, eggs and vanilla together.
¼ cup butter,
½ cup milk,
2 eggs,
1 teaspoon vanilla
Add liquid mixture into dry mixture. Stir just until combined.
Add bananas and walnuts. Stir.
1 cup mashed ripe bananas,
1 cup chopped walnuts
Add batter to sprayed muffins tins (or tins lined with paper liners)
Bake at 375°F for 16-18 minutes until a toothpick inserted in the center comes out clean
Let cool in tins for a few minutes, remove from tins and then continue cooling on a baking rack.
Notes
Tips
Use ripe bananas, they are easier to mash and they have a sweeter flavor
Use an ice cream scoop to get consistent sized muffins
Bake in a muffin tin with paper liners or spray tin to use without liners
Nutrition
Serving:
1
muffin
|
Calories:
177
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
25
mg
|
Sodium:
65
mg
|
Potassium:
196
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
130
IU
|
Vitamin C:
1.8
mg
|
Calcium:
51
mg
|
Iron:
1
mg