| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1.5 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 large ripe bananas
- 6 Tbsp melted butter
- 1/2 cup pack brown sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp milk
- 1/4 cup chopped walnuts
Ingredients
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Instructions
- Preheat oven 425 ° F
- Spray muffin pan with nonstick spray or use cupcake liners
- Whisk all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon in a bowl; set aside
- In a large bowl mix bananas into a puree using a hand or stand mixer
- On medium speed add melted butter, brown sugar, egg, vanilla extract, and milk until blended
- Pour the dry ingredients into the banana puree, whisk until combined
- Add nuts; batter will be thick
- Spoon batter into liners, filling them to the top
- Bake for 5 minutes at 425 °F then reduce oven temperature to 350° F and bake for an additional 16-18 minutes (for mini muffins, bake 12-14 minutes)
- Allow muffins to cool for 5 minutes before serving
- Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week, or freeze for up to 3 months (warm up in microwave if desired)
Recipe Notes
Nutrition Facts:
Serves 12
1 serving = 1 muffin
Calories: 180
Fat: 8g
Saturated fat: 4g
Sodium: 215mg
Potassium: 131mg
Carbohydrate: 26g
Fiber: 3g
Total sugars: 13g
Protein: 3g
Choices/Exchanges: 1 starch, 1 fat, ½ fruit
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