Is someone else in your family claiming to be the best banana muffin baker? Well. We're here to help you put an end to that nonsense….
What You Need
Original recipe yields 12 servings
3/4 cup milk
1/4 cup butter, melted
1/2 cup mashed fully ripe banana s (about 1)
2 cups flour
1/3 cup sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/3 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Beat egg, milk and butter in medium bowl until blended. Stir in bananas. Combine next 4 ingredients in large bowl. Add banana mixture; stir just until blended. Stir in nuts.
Spoon into 12 paper-lined muffin cups.
Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using chopped PLANTERS Pecans.
Freeze Overripe Bananas
If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana puree in the refrigerator then use to make banana bread, banana cake or muffins.
Mix 1 Tbsp. sugar and 1/4 tsp. ground cinnamon. Sprinkle over batter in muffin cups before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.