| Carbohydrates | 33.9 g |
| Energy | 342.3 kcal |
| Fats | 21.4 g |
| Fiber | 2.3 g |
| Protein | 6.4 g |
| Saturated Fats | 6.6 g |
| Sodium | 278 mg |
| Sugars | 15.7 g |
-
Total
23 -
difficulty
Easy
Banana Nut Muffins
Utensils
-
Bowl
-
Spoon
-
Oven
-
Sieve
-
Muffin Pan
-
Paper Cupcake Liners
-
Bowl
Ingredients
Portions: 12
- 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.
- 6.Mix until there are no dry areas left. Do not overmix.
- 7.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.
- 8.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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