Banana Walnut Muffins
Banana Walnut Muffins could be just the lacto ovo vegetarian recipe you've been looking for. For 43 cents per serving, you get a hor d'oeuvre that serves 18. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 273 calories. From preparation to the plate, this recipe takes around 45 minutes. 23 people have made this recipe and would make it again. Head to the store and pick up vanillan extract, yogurt, salt, and a few other things to make it today. It is brought to you by Olgas Flavor Factory. With a spoonacular score of 32%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Boozy Banana Walnut Muffins {with Banana Chobani Greek Yogurt!}, Banana Walnut Muffins, and Banana Walnut Muffins.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3 cups all purpose flour
¾ Tablespoon baking powder
½ teaspoon baking soda
4 ripe bananas
¾ cup brown sugar
3 eggs
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoons grated nutmeg
½ cup oil
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup toasted walnuts, chopped
1 cup plain yogurt or sour cream
Equipment:
potato masher
oven
whisk
bowl
spatula
muffin tray
Cooking instruction summary:
Preheat the oven to 375 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.The best bananas to use are the ones that are already really ripe and starting to brown. They are much sweeter and will have a more intense flavor. Mash the bananas. I like to use a potato masher, but you can use a fork or anything else.Whisk all the dry ingredients together in a large bowl - the flour, baking powder, baking soda, cinnamon, nutmeg and salt.In another bowl, whisk the sugars, eggs, oil, yogurt or sour cream, and vanilla extract.Add the bananas to the liquid ingredients.Make a well in the center of the dry ingredients. Add the liquid ingredients into the well of the dry ingredients. Use a rubber spatula to mix the ingredients together, just until blended. Do NOT over mix. The dough should still be lumpy. It's normal to see just a few streaks of flour in the batter.Add cup of the walnuts to the batter. Mix to combine, gently, trying not to over mix, as I mentioned earlier. Fill the prepared muffin pan with the muffin batter. Top the muffins with the remaining walnuts. Of course, you can use any other nuts or omit the nuts completely. You will have 18-24 muffins, depending on how big you want the muffins to be.Bake in the preheated oven for 25-30 minutes.
Step by step:
1. Preheat the oven to 375 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.The best bananas to use are the ones that are already really ripe and starting to brown. They are much sweeter and will have a more intense flavor. Mash the bananas. I like to use a potato masher, but you can use a fork or anything else.
2. Whisk all the dry ingredients together in a large bowl - the flour, baking powder, baking soda, cinnamon, nutmeg and salt.In another bowl, whisk the sugars, eggs, oil, yogurt or sour cream, and vanilla extract.
3. Add the bananas to the liquid ingredients.Make a well in the center of the dry ingredients.
4. Add the liquid ingredients into the well of the dry ingredients. Use a rubber spatula to mix the ingredients together, just until blended. Do NOT over mix. The dough should still be lumpy. It's normal to see just a few streaks of flour in the batter.
5. Add cup of the walnuts to the batter.
6. Mix to combine, gently, trying not to over mix, as I mentioned earlier. Fill the prepared muffin pan with the muffin batter. Top the muffins with the remaining walnuts. Of course, you can use any other nuts or omit the nuts completely. You will have 18-24 muffins, depending on how big you want the muffins to be.
7. Bake in the preheated oven for 25-30 minutes.
Nutrition Information:
covered percent of daily need
