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Banana Nut Muffin Mix

Course Breakfast
Cuisine American
Keyword banana nut muffins, banana walnut muffins, homemade muffin mix, muffin base mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
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

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.