BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
- Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
BANANA WALNUT MUFFINS (SPLENDA)
I keep flax seed in my refrigerator and grind it at the time of baking, in a coffee grinder I bought just for the flax seed.
Provided by pjssmithmom
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Fill 12 muffin cups with paper liners.
- Stir dry ingredients together.
- In a separate bowl, mix remaining ingredients, except walnuts.
- Stir dry ingredients into wet ingredients just until mixed.
- Fold walnuts into batter.
- Divide batter between 12 muffin cups.
- Bake 15 minutes, or until toothpick comes out clean from the center of a muffin.
BANANA NUT MUFFINS WITH SPLENDA
This is a recipe that I tweaked for my diabetic husband. He enjoys them everyday as a mid morning snack at work. They have protein and fruit and low in carbohydrates which is really good for his diet.
Provided by wallan2427
Categories Quick Breads
Time 22m
Yield 24 mini muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together first 4 ingredients, Sift in next 3 ingredients and mix well. Add nuts. You may need to add an extra teaspoon or two milk if the bananas are not really ripe. I use splenda as my sugar substitute.
- Bake at 350 degrees.
- (may use 1/2 wheat & 1/2 white flour - makes a little more dense in texture).
Nutrition Facts : Calories 326.4, Fat 8.1, SaturatedFat 1.2, Cholesterol 36.7, Sodium 272.3, Carbohydrate 58.2, Fiber 3, Sugar 24.7, Protein 7.2
BANANA WALNUT BREAD (SPLENDA)
Make and share this Banana Walnut Bread (Splenda) recipe from Food.com.
Provided by BeansnRice
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray.
- Combine dry ingredients and set aside.
- In another bowl, combine the rest of the ingredients except the walnuts.
- Pour the wet ingredients into the dry ingredients and mix well.
- Fold in the walnuts and stir until just mixed.
- Pour batter into pan and bake 45-55 minutes or until center is set.
BANANA NUT MUFFINS
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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