Banana Walnut Muffins
February 14, 2012
"This is a moist delicious banana muffin. Great for breakfast, brunch, or just anytime. Besure to use very ripe bananas to get the best flavor."
- Serving Size: 1 (194 g)
- Calories 576.4
- Total Fat - 29.8 g
- Saturated Fat - 13.2 g
- Cholesterol - 86 mg
- Sodium - 395.8 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 3.8 g
- Sugars - 34.8 g
- Protein - 12.7 g
- Calcium - 232.1 mg
- Iron - 1.2 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
Line a 6 cup jumbo muffin pan with paper liners; set aside.
In a mixing bowl, using an electric mixer beat the butter and cream cheese at medium speed until creamy.
Add in the sugar and beat until light and creamy,then beat in the egg just until blended.
Add the flour, baking powder, baking soda and salt; mix at low speed just until blended.
Stir in the mashed bananas, chopped walnuts and vanilla.
Spoon the batter equally into the prepared paper lined muffin pan.
Optional: Add walnut halves to top of batter for garnish, if desired.
Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool muffins in the pan about 5 minutes before removing to a wire rack.
Tips & Variations
No special items needed.