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“These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days.” —Stasha Wampler, Clinchport, Virginia
Nutritional Facts 1 muffin equals 294 calories, 16 g fat (3 g saturated fat), 26 mg cholesterol, 185 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Banana Macadamia Muffins in Simple & Delicious June/July 2011, p40
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jul. 11, 2011 by skymom747
Delicious! Followed the recipe, making no modifications. So moist and full of flavor. A new favorite at our house :)
Reviewed on Jul. 10, 2011 by skymom747
Delicious! So moist and full of flavor. A new favorite at our house :)
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