Crazy for Crust · by Dorothy Kern★ 5.0 (4)
Banana Bread Muffins
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 8%
CARBS 22G43% OF CAL
2G FIBER8G ADDED2G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 11G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Banana nut muffins made from a classic banana bread recipe, baked in muffin form. These are tender, moist, and perfect for breakfast or a sweet snack.
dessertamericanbaked good🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- ½ cup (119ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons sour milk or buttermilk (make your own by adding 1/2 teaspoon of vinegar or lemon juice to your milk and let it sit for 5 minutes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 cup chopped nuts (walnuts or pecans, divided)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 8%
CARBS 22G43% OF CAL
2G FIBER8G ADDED2G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 11G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 115mg
- Total sugar
- 10g
- Added sugar
- 8g
Nutrition estimated from ingredients, per serving.
- PREP
- 20M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.