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Super Moist Banana Black Walnut Muffins


Super Moist Banana Black Walnut Muffins recipe













Trans-fat Free, High Fiber


1 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
cup sugar
½ cup butter
¼ teaspoon vanilla extract
¼ cup honey
1 teaspoon orange zest
2 large eggs
4 medium bananas
over ripe, mashed
cup walnuts
coarsely chopped


Preheat the oven to 350℉ (180℃).

Grease (or spray with pam), 8 large muffin cups.

Sift together into a bowl the flour, baking powder (or baking soda--mine turned out great) and salt; set aside.

In another bowl, cream the butter, sugar, vanilla and honey and add the orange zest.

Beat in the eggs and bananas. gradually add the sifted ingredients to the banana mixture.

Fold in the nuts. divide the batter among the 8 muffin cups, they should be about ⅔ full.

Bake for 30 to 35 minutes, or until a cake tester (or toothpick) inserted in the center comes out clean.

I checked mine at 25 minutes and noticed they were browning on top too much, but they were still runny in the middle.

I covered the pans with aluminum foil and baked for 5 more minutes, they were done.

Turn out onto wire racks to cool completely.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 80237% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 498mg 21%
Total Carbohydrate 40g 40%
Dietary Fiber 5g 21%
Sugars g
Protein 26g
Vitamin A 18% Vitamin C 19%
Calcium 9% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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