Preheat oven to 400 degrees. Line 12 (2-1/2-inch) muffin cups with paper baking cups or generously spray with nonstick spray.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Achieve the perfectly moist banana-nut muffins with this breakfast recipe!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| ½ c. Hy-Vee granulated sugar | ||
| ⅓ c. Hy-Vee brown sugar, packed | ||
| 1 tbsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| ½ tsp. Hy-Vee salt | ||
| 1 Hy-Vee large egg | ||
| ⅓ c. Hy-Vee 2% reduced-fat milk | ||
| ⅓ c. Hy-Vee vegetable oil | ||
| 1 c. ripe banana, mashed | ||
| ⅔ c. Hy-Vee chopped walnuts |
Things To Grab
- 12 (2-1/2-inch) muffin cups
- Baking cups
- Hy-Vee nonstick cooking spray
- Whisk
- Medium bowl
- Small bowl
- Wooden toothpick
- Wire cooling rack
Directions
Whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt in a medium bowl until combined. Make a well in center; set aside.
Whisk together egg, milk, and oil in small bowl. Stir in mashed banana. Add banana mixture all at once to flour mixture; stir just until moistened; do not overmix (batter will be lumpy). Fold in walnuts.
Spoon batter evenly into prepared muffin cups, filling each about 3/4 full. Bake for 16 to 22 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly on wire rack; serve warm.
Nutrition facts
Servings
250 Calories per serving
1 muffin
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 250mg
- Total Carbohydrates: 37g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Seasons November 2021