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Banana Muffins

Banana Muffins

1 cup canola oil
1 cup sugar
3 eggs
1/2 cup buttermilk
2 cups bananas, mashed
1 teaspoon vanilla
1 1/2 cups flour, regular
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 + 1/2 cups walnuts, coarsely chopped, divided
1/8 cup honey

- Preheat oven to 375 degrees F. Grease muffin pans. (Recipe will make 18 medium muffins.) Mix oil and sugar together in a large mixing bowl. Add eggs one at a time, mixing well after each addition. Blend in buttermilk, banana and vanilla
- Sift flours, soda, and salt together; add to wet mixture. Stir in 1 cup of coarsely chopped walnuts.
- Mix 1/2 cup coarsely chopped walnuts and honey.
- Pour batter into prepared pans. Place walnuts with honey on top of the batter. Bake about 30 to 35 minutes at 375 degrees.
- Cool about 10 miutes, then remove from pans and cool on wire racks.

To lower sodium, reduce salt to 1/2 teaspoon.

Banana Muffins
Recipe Notes
Banana Muffins
October 14, 2019 Updated
  • This muffin recipe is one of my favorites. The walnut/honey topping is not necessary, but it makes the recipe extra special. I use my fingers to get the nuts on top, which is very sticky, but worth the effort.
  • Banana Muffins
    Nutrition Information
    Banana Muffins
    Serving Size:
    Amount Per Serving
    Calories 5944.50
    Calories from Fat 1050.50
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrate
    Dietary Fiber
    Vitamin A 9%
    Vitamin C 73%
    Calcium 43%
    Iron 122%

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    * Cut amount of salt in half to reduce sodium to 2688.0mg
    Change serving size to get new nutritional values
    Serving Size: 
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    A tad, a dash, a pinch...
    Measuring spoons

    When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
    • Tad = 1/4 teaspoon
    • Dash = 1/8 teaspoon
    • Pinch = 1/16 teaspoon
    • Smidgeon = 1/32 teaspoon
    • Drop = 1/64 teaspoon