Joy of Cooking Banana Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups all purpose flour1/2 cup wheat bran or whole wheat flour2 teaspoons baking powder1 teaspoon cinnamon1/2 teaspoon baking soda1/4 teaspoon salt1/8 teaspoon nutmeg2/3 cup chopped walnuts1 large egg3/4 cup packed light brown sugar1 1/3 cups mashed ripe bananas (2 to 3)6 Tablespoons vegetable oil1 teaspoon vanilla extract
Preheat oven to 375º. Put muffin liners in a 12-cup muffin tin.
In a medium bowl, whisk together:
1 1/2 cups all purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
Stir in:
2/3 cup chopped walnuts
In a large bowl, whisk until well combined:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas (2 to 3)
6 Tablespoons vegetable oil
1 teaspoon vanilla extract
Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn't be smooth.
Divide the batter equally among the muffin cups.
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user KNITTERBEAL.
In a medium bowl, whisk together:
1 1/2 cups all purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
Stir in:
2/3 cup chopped walnuts
In a large bowl, whisk until well combined:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas (2 to 3)
6 Tablespoons vegetable oil
1 teaspoon vanilla extract
Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn't be smooth.
Divide the batter equally among the muffin cups.
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user KNITTERBEAL.
Nutritional Info Amount Per Serving
- Calories: 250.8
- Total Fat: 12.2 g
- Cholesterol: 17.7 mg
- Sodium: 193.7 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
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