Banana Nut Muffin Mix
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Banana nut muffins made from a batch of A-B-C Muffin Base Mix, with walnuts and mashed bananas. The recipe makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 2 mashed bananas
- 1 cup walnuts
- 5 1/2 cups A-B-C Muffin Base Mix
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F. Grease the muffin tins or line them.
- Stir the eggs, vanilla, water, oil, and mashed bananas together in a large bowl.
- Add the walnuts and muffin mix and stir just until combined, keeping the batter a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden.
- Let the muffins rest in the pan for a few minutes, then move them to a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 1 week, frozen 2 to 3 months. Reheat frozen muffin in microwave on high 30 seconds.
Nutrition
Serving: 60g | Calories: 234kcal | Carbohydrates: 23g | Protein: 4.6g | Fat: 14g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 121mg | Fiber: 1.4g | Sugar: 5.8g | Vitamin A: 52IU | Vitamin C: 0.9mg | Calcium: 105mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Base Mix counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
