Jo Cooks · by Joanna Cismaru★ 4.6 (24)
Banana Nut Muffins
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 11%
CARBS 38G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER23G TOTAL SUGAR
FAT 9G31% OF CAL
11G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender banana-nut muffins with giant bakery-style tops, perfect for a quick breakfast or snack. Soft, moist, and studded with pecans—a great way to use overripe bananas.
mainamericanbaked goodeggs🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2½ cups all-purpose flour
- ¾ cup sugar (granulated)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 tablespoon butter (unsalted, 1/2 stick)
- ½ cup pecans (chopped, or walnuts)
- 3 small bananas (ripe, or 2 large ones)
- 2 eggs
- ⅓ cup milk
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 11%
CARBS 38G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER23G TOTAL SUGAR
FAT 9G31% OF CAL
11G SAT0G 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
- 15m
- Cook
- 30m
- Sodium
- 64mg
- Total sugar
- 23g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 64MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.