Banana Walnut Muffins – a delicious recipe with eggs, oil, almond extract, white sugar, applesauce, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture.
2
In a large bowl, beat eggs slightly.
3
Add remaining ingredients mixing after each addition.
4
Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts.
5
DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together.
6
Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full.
7
Bake at 350u00b0F for about 22 minutes or until done.
8
Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!
1061
kcal
Calories
72
g
Fat
95
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 medium eggs, 1/4 cup oil (I used grape seed oil), 3/4 teaspoon almond extract, 3/4 cup white sugar, and more.
Yes, Banana Walnut 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.
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