American · Dessert
Banana Nut Muffins
Dense, moist banana muffins studded with toasted walnuts and warmed through with cinnamon, made the old-fashioned way with mashed ripe banana and melted butter rather than oil for a richer, more buttery crumb.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
293Calories
5.1gProtein
14.3gFat
37.3gCarbs
15.9gSugar
2.1gFiber
550mgSodium
59mgChol
5.9gSat Fat
191mgPotassium
35mgCalcium
1.8mgIron
0.1mcgVitamin B12
2.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Witbier
local
Buttermilk
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line two holes of a 6-hole muffin tin with paper cases, half-filling the remaining four holes with water.
2
Mash the banana in a bowl until mostly smooth, then whisk in the melted butter, beaten egg, brown sugar and vanilla extract until combined.
3
In a separate bowl whisk the flour, baking soda, cinnamon and salt together, then fold into the wet banana mixture just until no dry streaks remain.
4
Fold in the chopped walnuts, reserving a small pinch to scatter on top.
5
Divide the batter evenly between the two lined muffin holes, scatter the reserved walnuts over the tops, and bake for 20-22 minutes until a skewer inserted in the centre comes out clean.
6
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Banana, mashed
- 45g45g All Purpose Flour
- 25g25g Brown Sugar
- 20g20g Butter, melted
- 20g20g Egg, beaten
- 15g15g Walnut, chopped
- 2g2g Baking Soda
- 1g1g Cinnamon Ground
- 1g1g Salt
- 2g2g Vanilla Extract
