V's Famous Makeover Banana Nut Muffins
"This is a recipe I would hate to lose. It was given to me by a friend which I tweaked to make a low-calorie. This recipe makes the best banana nut muffins EVER. These tasty hearty muffins will fill you up as they are very dense but packed full of flavor. Has a nice crunchy top and great when heated in microwave. Tip: throughout the year I freeze my bananas when they turn brown. This way I always have ripe bananas ready to go when I want to make these. Muffins will freeze well too."
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 1 1⁄2 cups sugar
- 1 1⁄2 cups Splenda granular (sugar substitute)
- 3⁄4 cup butter
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 2 cups bananas, ripe mashed
- 1⁄2 cup light sour cream
- 1 1⁄2 cups flour
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1⁄2 cups walnuts, chopped
directions
- Preheat Oven to 325°F.
- Spray muffin tins with cooking spray with flour, or line with paper cups.
- In a large bowl, cream sugar, butter and vanilla until fluffy. Stir in eggs one at a time, beating with each addition.
- Stir in bananas and sour cream.
- In a second bowl, combine flour, soda, baking powder, cinnamon and walnuts; stir into banana mixture just until combined.
- Pour 2/3 full into muffin pans. I use a ice cream scoop full, this way all the muffins are the same size.
- Bake about 30 minutes check muffins with toothpick, when it comes out clean remove from oven - cool on wire rack.
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Reviews
-
I made these with pecans instead of walnuts and fresh nutmeg instead of cinnamon. I also did not use splenda & ran out of whole wheat flour so used a little white flour to get to 2 cups. The texture is beautiful, and they are soooo tasty! However, I made them as mini muffins, and despite fiddling around with oven temp & time, I couldn't get them to look pretty. So, I wouldn't recommend this recipe for mini muffins. -
What great muffins! Just the right amount of sweet and cinnamon ( I cut the recipe in half, and used 1 cup of Splenda and only 1/2 cup sugar). I had a brain-f* * t and forgot to put baking powder in, but they still rose nice and high. I added extra walnut pieces on top before baking. Thanks for posting this keeper! Made for ZWT III
Tweaks
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I made these with pecans instead of walnuts and fresh nutmeg instead of cinnamon. I also did not use splenda & ran out of whole wheat flour so used a little white flour to get to 2 cups. The texture is beautiful, and they are soooo tasty! However, I made them as mini muffins, and despite fiddling around with oven temp & time, I couldn't get them to look pretty. So, I wouldn't recommend this recipe for mini muffins.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
