Breakfast
Banana Nut Muffins
12 muffins
Banana Nut Muffins
12 muffins
These simple and flavor-packed muffins freeze very well. Wrap individually and then pull them out of the freezer to make those mid-week breakfasts easier.
Nutritional information per muffin:Calories 178 (17% from fat)
carb. 35g
pro. 3g
fat 3g
sat. fat 0g
chol. 16mg
sod. 130mg
calc. 11mg
fiber 1g
carb. 35g
pro. 3g
fat 3g
sat. fat 0g
chol. 16mg
sod. 130mg
calc. 11mg
fiber 1g
Ingredients
- Nonstick cooking spray
Muffin batter:
- 2 cups unbleached, all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 2 large ripe bananas, each cut into
- 3 pieces
- ¹/³ cup packed light brown sugar
- ¹/³ cup granulated sugar
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 large egg, lightly beaten
- ½ cup pecans, toasted
Preparation
- Preheat oven to 350°F with the rack in the middle position. Lightly coat a twelve-cup muffin pan with the cooking spray; reserve.
- Insert the chopping blade into the work bowl of the food processor. Add the flour, baking powder and soda, salt, and cinnamon and process on Low to sift, about 30 seconds. Remove and reserve in a separate bowl.
- Put the bananas, sugars, buttermilk, oil, and egg into the work bowl, still fitted with the chopping blade, and process on Low to combine. Add the reserved dry ingredients and nuts and process on Mix until just combined, about 10 seconds.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18 to 20 minutes, or until a cake tester comes out clean. Let muffins cool in pan for 5 minutes, then turn onto a wire rack to cool completely.
