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Quick and Easy Kid Friendly Recipe
Banana Nut Muffins Recipe
Delicious for breakfast or as an afternoon snack!
| Prep time: 10 Minutes |
American
|
| Cook time: 20 Minutes | Servings: 20 muffins |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 20 servings | |
| Calories 158 | |
| Calories from Fat 62 | 39% |
| Total Fat 7.15g | 9% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 128mg | 5% |
| Potassium 75mg | 2% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.17g | 5% |
| Protein 2.9g | 5% |
Ingredients Convert Measures
- 2/3 cup milk
- 1 tablespoon fresh lemon juice
- 2 1/2 cups flour (not self-rising)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick (1/2 cup) unsalted butter, softened
- 2/3 cup sugar
- 2 eggs
- 2 very ripe bananas
- 1 cup chopped walnuts
Directions
- Preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper. You can also use a muffin pan--no need to put the wax paper in the bottom though.
- Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
- Whisk together flour, baking powder, salt, and baking soda in a bowl.
- Beat together butter and sugar in a large bowl. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.
- Add flour mixture to banana mixture alternately with milk until batter is smooth. Stir in walnuts (optional). Pour into loaf pan and sprinkle chopped walnuts on top. Bake until a knife inserted in center of bread comes out clean.
- Cool bread in pan then remove and place on a plate to cool completely.
