Try this Banana Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350). Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 490 | ||
Calories from Fat: 246 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 145.7mg | 5 % | |
Potassium 235.3mg | 6 % | |
Total Carbohydrate 61.3g | 18 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 59.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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