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Add a photoServings: 8
Ingredients
- 1 1/2 c. flour
- 1 teaspoon baking pwdr
- 5 lg. ripe bananas
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 c. sugar
- 1/4 c. dark brown sugar, packed
- 1/4 c. butter, softened
- 1 teaspoon vanilla
- 1 c. walnuts or possibly pecans, finely minced
Directions
- Preheat oven to 375 degrees. Grease muffin tins. Measure flour and then sift with baking pwdr; set aside. Combine bananas, egg, salt and soda in a large bowl. Mix well with electric mixer. Add in both sugars, butter and vanilla; mix well and add in nuts.
- Gradually add in flour mix. Don't BEAT! Stir lightly only till mixed. Spoon 1 Tbsp. of batter into each muffin tin. Bake approximately 8 min or possibly till lightly browned. Yields approximately 48 muffins.
- Serve hot with soft butter lightly and reheat in a toaster oven.
- NOTE: These muffins can be made in regular size muffin tins. Bake approximately 15 min. Yield approximately 24 muffins. Freeze your overripe bananas in the skins and use in this recipe. Peel while partially frzn and allow to defrost in mixing bowl.
- "Delicious for a coffee or possibly tea and for your family to enjoy."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 95 | 28% |
| Total Fat 11.0g | 14% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 512mg | 21% |
| Potassium 268mg | 8% |
| Total Carbs 56.82g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 32.4g | 22% |
| Protein 4.78g | 8% |
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