Banana muffins
diabetic friendly, heart healthy, family friendly, healthy dessert, kidney friendly, easy baking
Servings Prep Time
12 10minutes
Cook Time
20minutes
Servings Prep Time
12 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven 425 ° F
  2. Spray muffin pan with nonstick spray or use cupcake liners
  3. Whisk all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon in a bowl; set aside
  4. In a large bowl mix bananas into a puree using a hand or stand mixer
  5. On medium speed add melted butter, brown sugar, egg, vanilla extract, and milk until blended
  6. Pour the dry ingredients into the banana puree, whisk until combined
  7. Add nuts; batter will be thick
  8. Spoon batter into liners, filling them to the top
  9. 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)
  10. Allow muffins to cool for 5 minutes before serving
  11. 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