Banana-Nut Muffin Tops Recipe

Name: Banana-Nut Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3 medium very ripe bananas, peeled; 3/4 cup firmly packed light brown sugar; 1/3 cup coconut oil, melted (canola or corn oil will do); 2 large eggs; 1 teaspoon vanilla extract; 2/3 cup coarsely chopped walnuts

Servings: persons

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 medium very ripe bananas, peeled
3/4 cup firmly packed light brown sugar
1/3 cup coconut oil, melted (canola or corn oil will do)
2 large eggs
1 teaspoon vanilla extract
2/3 cup coarsely chopped walnuts

1
Position oven rack in center of oven. Preheat to 375 degrees F.
2
In medium bowl, combine flour, baking powder, baking soda and salt. Whisk till well blended.
3
In Large mixer bowl, combine bananas, brown sugar, oil, eggs and vanilla. Beat until well blended.
4
Pour dry ingredients into moist and stir till almost blended before adding nuts.
5
Spray pans with cooking spray.
6
Spoon batter into pans then tap on the counter to settle the batter.
7
Bake till golden brown and cake test comes out clean. About 11 minutes.
8
Transfer pan to wire rack to cool for 5 minutes then remove from pan to cool.

779

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Banana-Nut Muffin Tops 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-Nut Muffin Tops

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