November Recipes

Banana-Nut Muffins

Banana Nut Muffins
Hands On:
10 minutes
Total Time:
40 minutes


  • 2 cups Hy-Vee all-purpose flour
  • ½ cup Hy-Vee granulated sugar
  • ⅓ cup Hy-Vee brown sugar, packed
  • 1 tbsp Hy-Vee baking powder
  • ½ tsp Hy-Vee ground cinnamon
  • ½ tsp Hy-Vee salt
  • 1 Hy-Vee large egg
  • ⅓ cup Hy-Vee 2% reduced-fat milk
  • ⅓ cup Hy-Vee vegetable oil
  • 1 cup ripe banana, mashed
  • ⅔ cup Hy-Vee chopped walnuts
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Preheat oven to 400°. Line 12 (2½-inch) muffin cups with paper baking cups or generously spray with nonstick spray.
Whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt in a medium bowl until combined. Make a well in center; set aside.
Whisk together egg, milk, and oil in small bowl. Stir in mashed banana. Add banana mixture all at once to flour mixture; stir just until moistened; do not overmix (batter will be lumpy). Fold in walnuts.
Spoon batter evenly into prepared muffin cups, filling each about ¾ full. Bake for 16 to 22 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly on wire rack; serve warm.

Nutrition Facts

Serving Size: 0 muffin
Serves: 12
Amount Per Serving
Calories: 21
% Daily Value*
Total Fat: 1g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 1mg 0%
Sodium: 21mg 1%
Total Carbohydrate: 3g 1%
Dietary Fiber: 0g 1%
Sugars: 1g 3%
Protein: 0g 1%

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