Banana Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 133.8
- Total Fat: 3.6 g
- Cholesterol: 18.6 mg
- Sodium: 124.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.0 g
View full nutritional breakdown of Banana Muffins calories by ingredient
Introduction
Basic banana muffin. Basic banana muffin.Number of Servings: 18
Ingredients
-
2 Cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
I large egg
1.5 cups mashed banana (about four ripe, med. size)
3/4 cup brown sugar
1 tsp. vanilla
1/3 cup melted butter (veg oil okay)
Tips
Sprinkle chopped walnuts or pecans on top for a bit of crunch. Just be sure to add however much you use to the counter. I prefer mine nut-free.
Directions
Preheat oven to 375f. Line muffin tins - I use a 12 pan and a 6 pan. These will rise somewhat, but will not be huge, overflowing muffins.
Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg, and set aside. In large bowl mix banana, egg, sugar, vanilla, and butter. Add dry ingredients with a few swift strokes - avoid over mixing. It should not be smooth. You should see small chunks of banana.
Spoon mix into muffin cups - don't over fill; about 2/3 should do. I found I could get 18 muffins out of this recipe. They are not huge, but a sensible portion.
Bake at 375f for about 15 minutes. Test with toothpick (should come out clean).
Serving Size: Makes 18 muffins
Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg, and set aside. In large bowl mix banana, egg, sugar, vanilla, and butter. Add dry ingredients with a few swift strokes - avoid over mixing. It should not be smooth. You should see small chunks of banana.
Spoon mix into muffin cups - don't over fill; about 2/3 should do. I found I could get 18 muffins out of this recipe. They are not huge, but a sensible portion.
Bake at 375f for about 15 minutes. Test with toothpick (should come out clean).
Serving Size: Makes 18 muffins