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Moist Banana Coffee Muffins

 
107

Moist Banana Coffee Muffins recipe

Yield

12

servings

Prep

16

min

Cook

35

min

Ready

46

min

Trans-fat Free, Low Sodium
 

Ingredients

cup butter, unsalted
melted
4 large bananas
ripe and smashed
cup brown sugar
*
1 large eggs
beaten
1 teaspoon vanilla extract
1 ½ tablespoons coffee
strong
1 teaspoon baking soda
1 pinch salt
*
1 ½ cups all-purpose flour
1 cup chocolate chips (semi-sweet)
or chopped walnuts, pecans

Directions

Preheat oven to 350℉ (180℃).

Coat a standard muffin tin with cooking spray, or grease with butter or line with muffin papper.

With a wooden spoon, stir butter into the mashed bananas in a large bowl.

Stir in the sugar, egg, coffee and vanilla.

Stir in the baking soda and salt.

Add the flour, stir until just incorporated, do not over mix.

Fold in the chocolate chips or chopped pecans or walnuts.

Divide mixture evenly among the prepared muffin tin.

Bake for 25 to 30 minutes or until a tooth pick inserted in the centre comes out clean.

Transfer on a wire rack and allow to cool in the tin for 10 minutes.

Remove from tin and place onto wire rack, serve warm or let cool completely.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 21253% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 53mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 7%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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