Cinnamon Sugar Banana Nut Muffins Recipe
Servings: 6 muffins
Calories: 297kcal
Ingredients
- 3/4 cup all-purpose flour (or 1 cup if you don't want to use wheat)
- 1/4 cup whole wheat flour
- 1/3 cup brown sugar
- 1 egg
- 6 Tbsp butter melted
- 2 Tbsp sour cream or buttermilk
- 1/2 cup ripe bananas (from one large banana) mashed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon heaping
- 3/4 tsp vanilla
- 1/4 cup chopped nuts plus more to sprinkle on top
cinnamon sugar sprinkle
- 1 Tbsp sugar
- 1/8 tsp cinnamon heaping
Instructions
- Preheat oven to 350 degrees. Lightly spray or line six wells of a standard size muffin pan, set aside.
- In the bowl of a stand mixer, beat together butter and sugar. Add sour cream (or buttermilk) and mashed bananas, mix on low for 30 seconds. Add egg and vanilla, mix until just combined.
- In a small mixing bowl, combine flours, baking soda, salt and cinnamon. Whisk together then with mixing speed on low, gradually add dry ingredients. Mix until just combined. Remove bowl from stand and fold in chopped nuts. Using a large scoop, fill each well ¾ of the way full (or a little more if you have some extra). Sprinkle with extra nuts. In a small bowl combine cinnamon and sugar, sprinkle mixture over the tops of each muffin.
- Place in oven and bake for 18-22 minutes. The tops should be lightly golden brown and they should be nice and firm. Remove from oven and allow to cool in pans for 2-3 minutes before removing and transferring to a wire rack to cool completely. Serve just by themselves or with some whipped cinnamon butter!
Notes
-You will want to double this recipe for 12 muffins
Nutrition
Calories: 297kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 306mg | Potassium: 160mg | Fiber: 2g | Sugar: 17g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg