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Banana-Nut Muffins

Mini Banana-Nut Muffins Mini Banana-Nut Muffins Mini Banana-Nut Muffins

I cut the recipe in half and made 24 mini muffins, which baked in 12 minutes. I also took the liberty of adding a pinch of ground cinnamon and 1/4 tsp. of vanilla extract.













Trans-fat Free, Good source of fiber


2 cups unbleached all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup vegetable shortening
1 cup sugar
2 large eggs
1 ⅓ cups bananas
mashed ripe
1 cup walnuts


Sift together flour, baking powder and salt; set aside.

Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed.

Beat in eggs, one at a time, blending well after each addition.

Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten.

Gently mix in chopped nuts.

Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.

Bake in 350℉ (180℃). oven 20 minutes or until golden brown.

Serve hot with homemade jam or jelly.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 47827% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 222mg 9%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 15%
Sugars g
Protein 24g
Vitamin A 2% Vitamin C 8%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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