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Banana Bread Muffins with Flax Seed
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Banana Bread Muffins with Flax Seed

39 Min(s)
15 Min(s) Prep
24 Min(s) Cook
Go both bananas and nuts for Banana Bread Muffins with Flax Seed. This banana bread muffin recipe has walnuts, sour cream and, of course, mashed bananas.
What You Need
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16 servings
Original recipe yields 16 servings
2 cups flour
1/2 cup old-fashioned or quick-cooking oats
1/4 cup ground flax seed
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S Sour Cream
2 eggs
1 cup chopped PLANTERS Walnuts
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Let's Make It
1
Heat oven to 350ºF.
2
Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
3
Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
4
Cool 5 min. Remove muffins from pan to wire rack; cool completely.
Kitchen Tips
Tip 1
FROM OUR PARTNERS AT EGGLAND’S BEST®
To make eggs fluffy and full, whisk as much air as possible into the egg mixture and be sure to use the freshest eggs. We love the fresh-from-the-farm quality of Eggland’s Best® eggs, which are typically delivered directly to supermarkets within three days of laying.
Tip 2
Add-Ins
Add one of the following to batter before pouring into prepared pan and baking as directed: 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.
Tip 3
Special Extra
Mix 2 Tbsp. additional sugar and 1/4 tsp. ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.
Tip 4
Banana Bread
Prepare batter as directed; pour into a greased and floured 9x5 inch loaf pan. Bake 1 hour or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool.
Tip 5
Maple-Glazed Banana Bread
Bake and cool bread as directed. Mix 1/2 cup powdered sugar and 2 Tbsp. plus 1 tsp. maple-flavored or pancake syrup. Drizzle over bread. Let stand until glaze is firm.
Tip 6
Chocolate-Glazed Banana Bread
Bake and cool bread as directed. Cook 2 oz. BAKER'S Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on very low heat until chocolate is melted, stirring frequently. Cool 2 to 4 min. or until slightly thickened. Drizzle over bread. Let stand until glaze is firm.
Tip 7
Streusel-Topped Banana Bread
Mix 1/3 cup flour and 3 Tbsp. sugar in small bowl. Cut in 3 Tbsp. cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over batter in prepared pan before baking as directed.
Tip 8
Chocolate-Banana Bread
Omit nuts. Add 4 oz. chopped BAKER'S Semi-Sweet Chocolate to batter before pouring into prepared pan and baking as directed.
Tip 9
For 5 Mini Loaves
Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.
Tip 10
How to Bake in a 8x4-inch Loaf Pan
Prepare as directed, using a greased and floured 8x4-inch loaf pan, and reducing the flour to 1-1/2 cups, and the sugar and sour cream to 3/4 cup each.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 100mg
4%
Total Carbohydrates 32g
12%
Dietary Fibers 2g
7%
Sugars 15g
30%
Protein 5g
10%
Vitamin A
8%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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