Nutritional Info

Nutrition Facts

Serving Size 1 (45g)

Calories 162
Calories from Fat 48 (30%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 0.5g 3%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 114.1mg 5%
Potassium 136.1mg 3%
Total Carbohydrate 24.8g 8%
Dietary Fiber 2.4g 10%
Sugars 12.7g
Protein 3.3g 7%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Hungry kids and a bunch of overripe bananas were my inspiration for this family breakfast favorite. I turned those very soft bananas into incredibly moist and flavorful muffins. The vanilla, ginger and cinnamon create a captivating aroma that will entice everyone to hurry into the kitchen.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  butter, for greasing the muffin cups
2 Cup(c)  whole wheat pastry flour
1 1/2 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  baking soda
1/4 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  cinnamon, ground
2   large eggs
1/2 Cup(c)  pure maple syrup
1/2 Cup(c)  light brown sugar, firmly packed
1/3 Cup(c)  milk
1/4 Cup(c)  canola oil
1/4 Teaspoon(t)  pure vanilla extract
1 1/2 Cup(c)  very ripe bananas, mashed
3/4 Cup(c)  walnuts, chopped

Preparation

Position a rack in the center of the oven and preheat the oven to 375° F. Butter 12 standard muffin cups or line them with cupcake liners. Place the flour, baking powder, baking soda, salt, ginger and cinnamon in a large bowl and whisk to combine well. Place the eggs, maple syrup, brown sugar, milk, oil and vanilla in a medium bowl and whisk to combine well. Add the bananas and stir to combine. Add the banana mixture to the flour mixture and stir with a rubber spatula until just combined. Fold in the walnuts. Do not over mix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim. Bake the muffins until they are golden brown and a toothpick inserted into the center of one comes out clean, 20 to 30 minutes. Place the muffin pan on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan and serve warm. The muffins taste best the day they are made. If necessary, you can store them in an airtight container for up to 3 days and reheat them in a microwave for 10 seconds or in a preheated 350° F oven for 5 to 10 minutes.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.