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Banana-Nut Muffins

familyPassoverbreakfastprinted-with-annotationsbreakfastpassover
Yield: 12 to 15 Muffins
Banana-Nut Muffins

Ingredients

produce
  • 3/4 cupwalnuts(finely chopped)
  • 1 1/3 cupsbanana(mashed)
protein
  • 2eggs(large)
dairy
  • 1/2 cupwalnut oil
grain
  • 1/2 cuppotato starch
  • 3/4 cupcake meal
pantry staple
  • 3/4 teaspooncinnamon(ground)
  • 3/4 cupsugar
  • 1 teaspoonbaking powder(K-P)
  • 1 teaspoonbaking soda

Instructions

  1. Preheat oven to 350°F. Grease muffin tins or line with papers.
  2. Beat oil with sugar at medium speed with electric mixer.
  3. Add eggs 1 at a time. Mix banana with nuts and fold into batter.
  4. Combine dry ingredients and stir into batter. Do not over mix.
  5. Spoon batter into muffin tins filling 3/4 full.
  6. Bake 20 to 25 minutes until top is browned and tester inserted in center comes out clean.

My notes

Great for Passover breakfast or brunch. Vary recipe by using leftover charoset in place of some or all of the mashed bananas. Raisins plumped in boiling water may replace nuts.