Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)
Banana Walnut Muffins
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 10%
CARBS 48G58% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER27G TOTAL SUGAR
FAT 14G39% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender banana muffins made with walnuts and oil, with a crispy exterior and soft crumb. Easy to make and perfect for breakfast or a quick snack.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups all-purpose flour (unbleached recommended)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white granulated sugar
- 1/4 cup vegetable oil
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 cup very ripe bananas ((yellow with lots of spots), mashed)
- 1/2 cup walnuts (finely chopped)
- 2 Tablespoons walnuts (chopped)
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 10%
CARBS 48G58% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER27G TOTAL SUGAR
FAT 14G39% OF CAL
2G SAT12G 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
- 25m
- Sodium
- 273mg
- Total sugar
- 27g
- Added sugar
- ≥23g
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.