Dinners, Dishes and Desserts · by Erin Sellin★ 4.7 (3)
Banana Nut Muffins
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 6%
CARBS 24G46% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER16G TOTAL SUGAR
FAT 12G50% OF CAL
8G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender banana muffins loaded with walnuts and warm cinnamon. Easy to make and freeze well, perfect for breakfast any day of the week.
mainamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 15- 1 3/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup chopped toasted pecans or walnuts (plus more for topping)
- 1 whole large egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 ripe bananas (mashed)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 6%
CARBS 24G46% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER16G TOTAL SUGAR
FAT 12G50% OF CAL
8G SAT4G 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
- 10m
- Cook
- 20m
- Sodium
- 167mg
- Total sugar
- 16g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 17mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.