Banana Muffins Recipe

Name: Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. whole wheat flour; 1/2 c. unbleached white flour; 1/4 c. wheat germ; 2 tsp. cinnamon; 1 tsp. nutmeg; 2 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 3/4 c. brown sugar; 1/3 c. olive oil; 1 1/2 tsp. vanilla; 1 egg; 5 bananas, mashed; 3/4 c. chopped walnuts

Servings: persons

1 c. whole wheat flour
1/2 c. unbleached white flour
1/4 c. wheat germ
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. brown sugar
1/3 c. olive oil
1 1/2 tsp. vanilla
1 egg
5 bananas, mashed
3/4 c. chopped walnuts

1
Preheat oven to 350u00b0.
2
Grease muffin pan with margarine or use foil muffin papers.
3
Mix flours, wheat germ, cinnamon, nutmeg, baking powder, baking sodas and salt; set aside.
4
In electric mixer, mix oil and brown sugar.
5
Add egg and vanilla and mix well. Add mashed bananas and blend until smooth.
6
Mix in flour mixture. Fold in nuts.
7
Bake muffins for 30 minutes or until tester comes out clean.

1116

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. whole wheat flour, 1/2 c. unbleached white flour, 1/4 c. wheat germ, 2 tsp. cinnamon, and more.

Yes, Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Muffins

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