Banana-Nut Muffins Recipe

Name: Banana-Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine, softened; 1 c. sugar; 2 large eggs; 2 large ripe bananas, mashed; 2 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 c. buttermilk or soured milk; 1/2 c. pecans, chopped; 1 tsp. vanilla extract

Servings: persons

1/2 c. butter or margarine, softened
1 c. sugar
2 large eggs
2 large ripe bananas, mashed
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk or soured milk
1/2 c. pecans, chopped
1 tsp. vanilla extract

1
Preheat oven to 400u00b0.
2
Grease 24 muffin cups or use paper liners.
3
Beat together butter and sugar until fluffy.
4
Add eggs and beat well.
5
Beat in bananas until smooth.
6
Mix together flour, baking powder and baking soda.
7
Alternately stir in flour mixture and buttermilk into egg mixture until just moistened.
8
Stir in nuts and vanilla.
9
Spoon into pans, filling cups 2/3 full.
10
Bake 15 to 18 minutes until golden.

1642

kcal

Calories

101

Fat

169

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened, 1 c. sugar, 2 large eggs, 2 large ripe bananas, mashed, and more.

Yes, Banana-Nut 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-Nut Muffins

How did you like this recipe?

Frequently Asked Questions