Banana Nut Muffins
























I think muffins are yummy and I do fix them for Matt quite a bit, however, I also know they are pretty much just a breakfast cake. I found this recipe on Taste of Home and adapted it a bit…a little healthier than cake for breakfast. They are also quick and easy!

These have no real connection to St. Pat’s except for maybe the green napkin, Happy St. Patrick’s Day Everyone!

Banana Nut Muffins

2 cups all-purpose flour

2/3 cup packed brown sugar

2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

2 eggs

1 cup mashed ripe bananas (2 to 3 medium)

1/4 cup unsweetened applesauce

3 tablespoons canola oil

1/3 cup chopped walnuts or pecans

In a large bowl, combine the first seven ingredients. Combine the eggs, bananas, applesauce and oil; stir into dry ingredients just until moistened.

Line 12 standard muffin tins or 6 jumbo with liners. Fill two-thirds full with batter. Sprinkle with nuts. Bake at 375° for 20 minutes or until muffins spring back when lightly touched. Cook for 5 minutes before removing to a wire rack.


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