Banana Nut Muffins
Banana Nut Muffins are an easy breakfast that the whole family will love. These moist and tender muffins are great without or without nuts. It's the perfect way to use up those leftover bananas.
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Servings: 16 muffins
Calories: 240kcal
Ingredients
- 1 cup granulated sugar
- ½ cup oil
- 2 eggs
- 1 cup mashed ripe bananas, about 3 bananas
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup walnuts or pecans, chopped
Directions
- Preheat oven to 350 degrees F. Place cupcake liners into 16 muffin cups.
- In large bowl, whisk together sugar and oil. Add eggs, mashed bananas, sour cream and vanilla and mix well.
- Add flour, baking soda, and salt. Stir until just blended. Spoon into 16 muffin cups.
- Bake for 22-24 minutes until toothpick inserted into center comes out clean.
Notes
Diabetic Substitution:
- Replace half of oil with equal amount unsweetened applesauce
- Reduce sugar to 2/3 cup
- Use reduced-fat sour cream
Equipment
Nutrition Facts
Serving: 1 grams | Calories: 240 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 24 mg | Sodium: 155 mg | Fiber: 1 g | Sugar: 16 g
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