Full of the familiar banana flavour we all love, these muffins are a great way to use the overripe bananas on your counter or stored in your freezer. Have them on hand for your brown bag lunches.
Makes 12 muffins.
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Banana Nut Muffins
Full of the familiar banana flavour we all love, these muffins are a great way to use up the overripe bananas on your counter.
Servings: 12 muffins
Calories: 261kcal
Equipment
- 1 Muffin tin
- 12 paper muffin liners
Ingredients
- 1 ¾ cups All-purpose flour
- 1 tsp Baking soda
- ¼ tsp Salt
- ½ cup Chopped pecans
- ½ cup Butter softened
- 1 cup Granulated sugar
- 2 Eggs
- ¼ cup Sour cream
- 1 tbsp Milk
- 1 cup Mashed ripe bananas 3 medium
Instructions
- Preheat oven to 400°F.
- Grease or line muffin pan cups.
- Mash bananas in a small mixing bowl.
- In a medium mixing bowl, sift together flour, baking soda and salt. Stir in chopped nuts. Make a well in the center.
- In another bowl, cream butter and sugar together. Beat in eggs one at a time. Mix in sour cream, milk and bananas.
- Pour liquid mixture into well. Stir just to combine. Mixture will be lumpy.
- Fill muffin cups ¾ full.
- Bake for 20-25 minutes at 400°F until golden brown. Check for doneness by inserting a toothpick in the middle of a muffin. Toothpick should come out clean.
- Transfer muffins to a cooling rack using a spoon to lift them out of the muffin pan.
Notes
Sometimes very ripe bananas will turn a little purplish when baked. Although this looks kind of weird it is just the result of oxidation, and they are perfectly fine to eat.
Nutrition
Calories: 261kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 214mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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