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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 172.8
  • Total Fat: 8.0 g
  • Cholesterol: 34.6 mg
  • Sodium: 42.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Kristin's Banana Nut Muffins calories by ingredient
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Kristin's Banana Nut Muffins

Submitted by: KRHINKY

Introduction

The best homemade banana nut muffins ever! YUM!!! The best homemade banana nut muffins ever! YUM!!!
Number of Servings: 18

Ingredients

    1/2 cup Butter, unsalted, softened
    1 cup Sugar
    2 Eggs, beaten
    4 ripe Bananas, mashed
    1 1/4 cup Flour, white
    1/2 tsp. Baking Soda
    1/2 cup walnuts, chopped

Directions

Combine butter and sugar. Beat until light and fluffy. Add eggs and beat well. Stir in bananas & nuts. Combine flour and soda; add to creamed mixture, stir JUST enough to moisten dry ingredients. Fill cups/pans 2/3 full and bake @ 350 degrees for 25 minutes. I fill the cups ans let them rest 3-5 minuted before putting them in the oven so they get a higher rise/peaks.

Makes 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user KRHINKY.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    used only 2 small bananas and 1/2 applesauce. Also added cinnamon and nutmeg. - 2/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    These are amazing and so easy to make. I made them in regular muffin tin for our neighbors and mini muffins for the hubs and I. Same delicious flavor, lower calories! :) - 7/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    Great, simple ingredients, too. Would using SPlenda instead of sugar work well? - 4/19/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made these tonight, and they are absolutely delicious!
    - 3/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    Loved these made with chocolate chips instead of nuts. YUM! - 7/12/08

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  • Awesome recipe - I'm going to do a makeover only to change the nutritional amounts for what I did. I made them in whoopie pans, so the muffins are actually about half-size. I got 40 'muffin-tops' out of the recipe. - 1/13/13

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  • Tasted Great! - 8/28/12

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  • I substituted whole wheat pastry flour for the flour and organic evaporated cane juice for the sugar, but these were PHENOMENAL. So tasty! - 4/16/12

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