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Banana Raisin Walnut Muffins


Banana Raisin Walnut Muffins recipe













Trans-fat Free, Good source of fiber


1 cup all-purpose flour
plus 2 teaspoons
½ cup milk, skim, (non fat) powder
¼ cup brown sugar
firmly packed
2 teaspoons baking powder
¼ teaspoon nutmeg
½ teaspoon baking soda
1 cup buttermilk
plus 2 teaspoons
2 teaspoons buttermilk
1 each eggs
lightly beaten
¼ cup vegetable oil
less 2 teaspoons
2 tablespoons butter
whipped, melted
1 each bananas
ripe, mashed
½ cup golden raisins
plumped, optional
1 ounce walnuts


Preheat oven to 400℉ (200℃).

Spray 12 muffin cups with nonstick spray.

In medium mixing bowl combine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside.

In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients.

Add banana, raisins if using, and walnuts and stir to combine (mixture will be lumpy).

Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry).

Transfer muffins from pan to wire rack and cool.


* not incl. in nutrient facts

Add review




There is something very wrong with this recipe as posted. Firstly, the recipe says the final dough should be lumpy and it wasn't, it was very liquid. And the final product was doughy and mushy and even though it rose in the oven it collapsed as soon as it was taken out of the oven. As I said, something is wrong with this recipe.

about 2 years ago

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 46047% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 242mg 10%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 5% Vitamin C 7%
Calcium 25% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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