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A scattering of chopped walnuts adds crunch to these moist, taste-tempting muffins from Neva Starnes of Summerville, Georgia.
Nutritional Facts 1 muffin equals 278 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 263 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Banana Nut Muffins in Cooking for 2 Winter 2007, p23
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Feb. 01, 2012 by eat4health
easy, and everyone wants more!
Reviewed on Nov. 17, 2011 by Tastygirl79
These muffins taste as good as the name brand, but much better because they're homemade.. :)
Reviewed on Apr. 16, 2011 by kutina jordan
I doubled this recipe to make 6 very large muffins. I used 1 cup of whole wheat flour and 1 cup of plain flour. I also used pecans instead of walnuts. I also broke additional pecans to put on top of the muffins while they baked. After they cooled slightly, I made icing and drizzled it on the muffins. My family loved it! So yes I would use this recipe again! : )
Reviewed on Jul. 10, 2010 by lildebcupcake
Delicious! I had to double the recipe for my family...you can't eat just one!
Reviewed on Oct. 10, 2009 by bskinner74
A great recipe to use up bananas that are too ripe to eat. I used pecans instead of walnuts. A great breakfast with a cup of coffee.
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