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Banana Nut Muffins

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  • Total: 23min
    Preparation: 18min
    Wait: 5min
  • Portions: 12.00
  • Difficulty: Easy

Utensils

  • Muffin Pan
  • Oven
  • Paper Cupcake Liners
  • Bowl
  • Bowl
  • Sieve
  • Spoon
  • Bowl
  • Spoon
  • Spoon
  • Spoon

Nutritional information 342kcal = 1,432kj /per portion

  • 342.33 Energy
  • 94.98 Milligrams Calcium
  • 6.42 Grams Protein
  • 2.01 Milligrams Vitamin C
  • 0.23 International unit Vitamin D
  • 33.90 Grams Carbohydrates
  • 2.26 Grams Fiber
  • 278.00 Milligrams Sodium
  • 21.35 Grams Fats
  • 6.58 Grams Saturated Fats

Ingredients

  • 1/4 cup CARNATION® Full Cream Evaporated Milk
  • 1 Tablespoon Vinegar
  • 1 3/4 Cup All-Purpose Flour (sifted)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/2 Cup Brown Sugar
  • 2 Units Eggs
  • 2 Units Ripe Bananas (mashed)
  • 1/2 Cup Butter (melted)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Chopped Walnuts

Instructions

    1. Preheat an oven to 350˚F(180˚C) and line muffin tins with large cupcake holders. Set aside.

    2. In a small bowl combine CARNATION® Full Cream Evaporated Milk and vinegar. Set aside.

    3. In a medium bowl, sift all-purpose flour, baking soda and salt. Add sugar stirring to combine and set aside.

    4. In a large bowl beat eggs, add mashed bananas, butter, vanilla extract and milk mixture. Stirring to combine.

    5. Add the dry ingredients to the wet stirring gently to combine.
      Mix until there are no dry areas left. Do not overmix.

    6. Immediately pour this mixture into the prepared muffin tins about 2/3 high. Top with walnuts and bake in preheated oven for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.

    7. Allow to cool in the pan for 5 minutes. Remove from the muffin tins and allow to cool completely on a wire rack.

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