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Banana Nut Muffins

Sunday, June 8, 2014

I don't know about you, but I am not capable of purchasing the CORRECT number of bananas. I always buy too many.

So, I stick them in the freezer to use in smoothies and in recipes like these. For baked goods, you don't want nice, yellow bananas anyway. So, mushy, frozen ones are perfect for this recipe. Give it a try. This recipe is quick and delicious.

These muffins contain no dairy products, which also makes them perfect for the weekends when you're starting to run out of items and you haven't yet made it to the grocery store! :-)

Banana Nut Muffins
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
2 ripe bananas, mashed
2/3 cups applesauce*
1/2 cup chopped walnuts or pecans

  1. Preheat oven to 400 degrees. Line muffin tins with paper liners.
  2. In a large bowl, stir together flour, sugar, baking powder, baking soda, and cinnamon. Add eggs, bananas, applesauce, and nuts. Stir until just combined.
  3. Pour batter into prepared muffin tins, filling each 3/4 full with batter.
  4. Bake in preheated oven at 400 degrees for 5 minutes. Then, turn temperature down to 350 degrees and continue baking for another 12-17 minutes, until a toothpick inserted into center of muffin comes out clean.
  5. Allow muffins to cool in pan for 10 minutes. Then, turn out onto wire racks and allow to cool for another 10 minutes.
If you're using the pre-packaged cups of applesauce, use two of those cups. They are marked as 4 oz. cups, but I've found that they are just shy of 4 oz.

If you want to try my tip and use frozen bananas, please make sure to thaw them before incorporating them into your batter!
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