|Nutritional Guidelines (per serving)|
|Servings: 12 to 18 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What better way to start your day than with one of these these moist, flavorful banana nut muffins? Made with chopped pecans or walnuts, they are perfect for breakfast, a quick snack or anytime you'd like a sweet treat. They are simple to make and a fun cooking activity to do with little ones. They also freeze well.
Heat the oven to 400 F. Grease and flour 12 muffin cups, or line with paper muffin liners.
Cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in eggs, one at a time, beating after each addition. Add bananas and vanilla, and beat until smooth.
Mix together the flour, salt, baking powder, and baking soda.
Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk. Stir just until dry ingredients are moistened; gently stir in the chopped pecans or walnuts.
Spoon the batter into the prepared muffin cups or liners, filling about two-thirds full. Bake for about 15 to 18 minutes, or until tops are lightly browned.
Cool the muffins in the pan on a rack for a few minutes; turn them out onto rack to cool longer.
Serve warm or at room temperature.