Banana Nut Muffins
Never throw away another overripe banana, this classic Banana Nut Muffins recipe is perfect for those bananas! These muffins are tender, delicious and packed with banana and walnut flavors!
Servings: 18 muffins
Preheat oven to 350° and line muffin tin with paper liners or grease cups well.
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Add the eggs one at a time beating well after each egg.
Add vanilla and mix.
Add the baking soda, salt, cinnamon and whole wheat flour. Mix just until combined.
Add half of the bananas and mix gently.
Add the all purpose flour and mix just until combined.
Add the remaining bananas and walnuts. Mix just until incorporated, being careful not to over mix.
Using a large scoop, fill muffin cups ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 2 minutes in the pan and then remove to cool completely.
***Tip: If there are some empty muffin cups, pour some water into each one. This will prevent the pan from burning, plus give some extra moisture to the muffins.
To freeze the muffins: make the muffins according to the instructions. Let the muffins cool completely, then place in a freezer safe air tight container or zip top bag and freeze. Will last in freezer 3-4 months
Calories: 250kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 178mg | Fiber: 2g | Sugar: 14g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg