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Banana Walnuttty Muffins

Recipe #280104 | 40 min | 15 min prep | SERVES 12 , 12 Med-Lg. muffins (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #512854

This is a tinkered with recipe from the Betty Crocker Cookbook for Banana Bread. I find it better than most banana muffin recipes. May wrap and freeze for 2-3 days.

Posted on: Jan 21, 2008

Print Recipe

Ingredients

  • 3/4 cup sugar
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 egg, beaten
  • 1 1/2 cups mashed banana (3-4 medium)
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnut

    • Directions

    1. 1
      Heat oven to 350.
    2. 2
      Line cupcake pan with cupcake liners.
    3. 3
      Mix butter and sugar in 2 1/2 quart bowl.
    4. 4
      Stir in oil and eggs until blended.
    5. 5
      Add bananas and vanilla; beat 30 seconds.
    6. 6
      In a separate bowl combine dry ingredients, except for nuts, and stir to combine evenly.
    7. 7
      Stir in dry ingredients until just moistened; stir in nuts.
    8. 8
      Pour into cupcake liners. If very full, spray top of cupcake pan so cupcake top may spill over and make extra muffin top.
    9. 9
      Bake for 22-25 minutes.

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    Nutrition Facts

    Serving Size 1 (90g)

    Recipe makes 12 servings

    Calories 301
    Calories from Fat 142 (47%)
    Amount Per Serving %DV
    Total Fat 15.9g 24%
    Saturated Fat 4.0g 20%
    Monounsaturated Fat 4.2g
    Polyunsaturated Fat 6.7g
    Trans Fat 0.0g
    Cholesterol 45mg 15%
    Sodium 249mg 10%
    Potassium 179mg 5%
    Total Carbohydrate 36.3g 12%
    Dietary Fiber 2.0g 7%
    Sugars 16.4g
    Protein 5.0g 10%
    Vitamin A 178mcg 3%
    Vitamin B6 0.2mg 9%
    Vitamin B12 0.1mcg 2%
    Vitamin C 2mg 4%
    Vitamin E 1mcg 4%
    Calcium 26mg 2%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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