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Banana Nut Muffin Recipe
This banana nut muffin recipe is light and flavorful. It's easy to make and so delicious! Make a double batch and freeze some for later.
Course
Breakfast, Dessert
Cuisine
American
Keyword
banana nut muffin, banana nut muffin recipe, banana nut muffins
Prep Time
12
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
2
minutes
minutes
Servings
12
slices
Calories
302
kcal
Author
Alli
Equipment
Redmond Real Salt
Muffin Tin
Ingredients
1/2
cup
butter
1 stick, softened
1
cup
sugar
2
eggs
large
3
bananas
ripe
1
teaspoon
vanilla extract
2
cups
flour
all purpose
1
teaspoon
baking soda
1/2
teaspoon
salt
1
cup
pecans
chopped, see note
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
Cream butter and sugar together for 2-3 minutes until light and fluffy.
Add 2 eggs and cream together again for 1-2 more minutes.
Add the vanilla and ripe bananas, whole, to the bowl. Mix until combined and the bananas are mixed in.
Combine flour, baking, soda, salt, and pecans.
Gently mix the dry ingredients into the batter until evenly combined.
Divide into 12 muffin cups (lined or sprayed). Bake for 15 minutes, or until a toothpick comes out clean.
Notes
You can use any kind of nuts that you like, walnuts and pecans compliment the flavor of the bananas best.
Nutrition
Calories:
302
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
47
mg
|
Sodium:
170
mg
|
Potassium:
171
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
300
IU
|
Vitamin C:
2.6
mg
|
Calcium:
17
mg
|
Iron:
1.4
mg