Banana Nut Muffins
Total TimePrep: 15 min. Bake: 25 min.
Enjoyed this muffin this morning. I used brown sugar and white sugar mix and it was not sweet which I like. It was moist even though I used gluten free flour.
Yes I agree with Neva, these are very good and easy to make.
I really like this recipe. The first time I made it I just used the basic recipe and forgot to put walnuts in. I really missed them. This time I followed this recipe. Instead of using white sugar I used brown sugar. Added 1/2 tsp cinnamon, although I feel that I could have used more, maybe even some nutmeg would be good. I will be making this recipe again and again.
I didn't have sour cream so I used about a tablespoon heavy whipping cream instead. I also mashed bananas into the mix and then folded in additional sliced banana. OH MY GOODNESS! Delicious! the muffins turned out so incredibly moist and flavorful. I will definitely make these again.
Bake only 18-20 min or they dry out. I used chopped pecans and freeze for breakfasts on the go.
These are so easy and so good. I think my mom buys extra bananas so they will get soft and I will have to make these.
These are great to have for breakfast. The only change I made was sprinkling and then gently pressing the walnuts on top of the muffins.
This recipe was a cake texture, not at all like a muffin. Also, cut back on the sugar-they were very vey sweet. And double the nuts, at least. They were good, but not a good muffin. A great little mini cake!! I also doubled the recipe, and got 18 regular sized muffins.
Great Recipe! I followed it to the T and they came out yummy! the only problem is I should've made more because they went too fast. Thanks for the recipe!
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.