An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (8)
Easy Banana Crumb Muffins
NUTRITION · PER SERVING35M COOK
CAL 27%·PRO 15%
CARBS 78G58% OF CAL
5G FIBER38G ADDED17G INTRINSIC19G OTHER54G TOTAL SUGAR
FAT 22G36% OF CAL
24G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft banana muffins with a brown sugar crumb topping and pecans. Easy to make without a mixer, these work well for breakfast or as a snack.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 ripe bananas (room temperature mashed)
- ⅓ cup butter* (melted and cooled)
- 1 large egg (room temperature)
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- ⅓ cup brown sugar (lightly packed)
- ¼ cup all purpose flour
- 2 tablespoons butter (soft)
- ¼ cup finely chopped pecans
At a glance
PER SERVING · TIME 35M
CAL 27%·PRO 15%
CARBS 78G58% OF CAL
5G FIBER38G ADDED17G INTRINSIC19G OTHER54G TOTAL SUGAR
FAT 22G36% OF CAL
24G 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
- 10m
- Cook
- 25m
- Sodium
- 431mg
- Total sugar
- 54g
- Added sugar
- 38g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.