Banana Nut Muffins Recipe
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 1. In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.
- 2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
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.
Reviews for Banana Nut Muffins
"Substituted with almond flour, coconut oil, sunflower seeds and turbinado sugar. Added a streusel topping before popping in the oven. Great little muffin recipe with satisfactory texture and flavor. Super easy, quick to throw together and highly versatile."
"These were okay, but nothing outstanding. I wanted to try the recipe, since it was so easy. I will not make them again, though."
"Super simple to make and so moist! If you love banana bread, you will love these too. I added a simple powdered sugar glaze to the top and it was fantastic!"
"Very easy, and doubles well. Love the texture and flavor. I like a touch more cinnamon, and I used pecans. Delicious."
"OK, so I made these today and was saving them for breakfast for tomorrow. But, they smelled so good we had to try one. These are sooooooooooooo good. I found they made 7 muffins not 6."
"Yummy, yummy, yummy! I was concerned since the recipe is thick, but they turned out fantastic!"
"These muffins had a fluffy cake like texture and tasted great with chopped chocolate instead of walnuts. I also added 1/4 cup maple syrup. They are perfect for picky children!"
"I used your recipe but, I used splenda instead of sugar, they are very good... next time I will use the applesauce for the butter."
"Very good muffin recipe. I added some wheat germ. They taste wonderful."
"Great for kids as very low in sugar. I made into mini- muffins and my daughter loved them."
"Made enough for 9 muffins for me and I subbed applesauce for the butter. Makes them 3.1 g of fat per muffin. Yum!"
"Fast, easy and delicious! I always double the recipe and since it is fall now, I like to add two small peeled and diced apples. Makes 12 muffins plus a small loaf!"
"Easy and tasty! Since it is fall, I added two peeled, chopped apples to my double batch. Made 12 muffins and a small loaf!"
"This was a great recipe, I doubled it like some of the other reviewers did, it was a very easy recipe and tastes wonderful."
"Excellent muffin recipe! Added 1/4 cup of chocolate chips to batter and then sprinkled the top with some extra nuts before baking. I also filled my muffin cups fuller than the recipe said since I like larger muffins. Turned out terrific! Excellent flavor and so moist!"
"These were easy to make and came out pretty good. My kids enjoyed helping with them."
"very tasty and easy to make"
"easy, and everyone wants more!"
"These muffins taste as good as the name brand, but much better because they're homemade.. :)"
"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! : )"
"Delicious! I had to double the recipe for my family...you can't eat just one!"
"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."