Banana Nut Muffins

Name: Banana Nut Muffins
Yield: 12 servings
Ingredients: 3 ripe bananas; ½ cup (125 mL) vegetable oil, plus more for spraying; ¼ cup (60 mL) milk; 2 eggs; ½ tsp (2 mL) vanilla extract; 1½ cups (375 mL) all-purpose flour or all-purpose gluten-free flour; 1 cup (250 mL), plus 1 tbsp (15 mL) granulated sugar, divided; &frac13; cup (75 mL) chopped walnuts; 1 tsp (5 mL) baking soda; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground cinnamon

Prep 5 min

Cook 25 min

Ready in 30 min

Simply the best. Banana nut bread muffins that will make any morning a special day.

Ingredients

3 ripe bananas
½ cup (125 mL) vegetable oil, plus more for spraying
¼ cup (60 mL) milk
2 eggs
½ tsp (2 mL) vanilla extract
1½ cups (375 mL) all-purpose flour or all-purpose gluten-free flour
1 cup (250 mL), plus 1 tbsp (15 mL) granulated sugar, divided
⅓ cup (75 mL) chopped walnuts
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) ground cinnamon

Directions

Preheat the oven to 350°F (180°C). Spray a Muffin Pan with oil.
Attach the scraping beater to the Deluxe Stand Mixer. Add the bananas, oil, milk, eggs, and vanilla to the bowl and MIX for 2 minutes and 30 seconds.
When 30 seconds remain on the timer, press START to pause. Add the flour, 1 cup (250 mL) of the sugar, walnuts, baking soda, and salt. Press START to resume mixing.
Stir together the remaining sugar and cinnamon.
Divide the batter evenly into the wells of the pan. Sprinkle the cinnamon and sugar mixture on the top.
Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 10 minutes before removing from the pan.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 270, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 23 g (includes 19 g added sugar), Protein 4 g

Cook's Tips:

You can bake these muffins in a Stoneware Muffin Pan. Grease the pan with butter and flour, bake for 33-35 (or until toothpick inserted in center comes out clean).

If you have lightly ripened bananas, you can freeze them overnight then thaw them. This softens them and makes the batter easier to mix.

If you don’t like walnuts, you can omit them or swap for pecans, chopped peanuts, or cashews.