Banana Nut muffins Recipe

Name: Banana Nut muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cup Self rising flour; 1 1/3 cup White granulated sugar; 2/3 cup Unsalted butter softened; 4 large Whole eggs; 8 tbsp Whole milk; 3 cup Mashed ripe bananas; 1/2 cup Chopped nuts (your choice); 1/2 tsp Fresh grated nutmeg ( or 1/4 tsp ground); 1 tsp ground cinnamon; 1 tsp vanilla extract

Servings: persons

3 1/2 cup Self rising flour
1 1/3 cup White granulated sugar
2/3 cup Unsalted butter softened
4 large Whole eggs
8 tbsp Whole milk
3 cup Mashed ripe bananas
1/2 cup Chopped nuts (your choice)
1/2 tsp Fresh grated nutmeg ( or 1/4 tsp ground)
1 tsp ground cinnamon
1 tsp vanilla extract

1
Mashed bananas in a large plastic bag, set aside
2
Measure together and mix flour nutmeg and cinnamon set aside
3
Mix together sugar and butter until fluffy.
4
Add eggs, 1 at a time mixing well after each addition
5
Add flour mixture and bananas alternately , beating well after each addition.
6
Fold in nuts, I use slow on my mixer due to arthritis in my hands.
7
Bake in paper lined muffin pans at 375 for 25 to 30 minutes.
8
Or until toothpick inserted and muffin comes out clean.

1240

kcal

Calories

Fat

192

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: 3 1/2 cup Self rising flour, 1 1/3 cup White granulated sugar, 2/3 cup Unsalted butter softened, 4 large Whole eggs, 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

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