BANANA NUT MUFFINS
Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread walnuts on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes then coarsely chop. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients then stir in 1 cup walnuts.
- Divide batter evenly between prepared cups using a 2-ounce scoop. Sprinkle with remaining 1/2 cup nuts and sanding sugar if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
- Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
SUPER MOIST BANANA NUT MUFFINS
This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!
Provided by Paragon
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and lightly butter 24 muffin tins.
- In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
- With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
- Mix in the dry ingredients just until incorporated.
- Fold in the nuts if desired with a rubber spatula.
- Spoon the batter into the muffin tins to fill them about halfway.
- Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA MUFFINS
These moreish muffins make a healthy breakfast treat - perfect for weekend mornings. Each serving provides 314 kcal, 6g protein, 43g carbohydrates (of which 23g sugars), 13g fat (of which 6g saturates), 2g fibre and 0.8g salt.
Provided by Jill Dupleix
Categories Cakes and baking
Yield Makes 10
Number Of Ingredients 17
Steps:
- Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
- With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
- Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
- Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
- Bake for 20-25 minutes, or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.
- Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).
Nutrition Facts : Calories 314kcal, Carbohydrate 43g, Fat 13g, Fiber 2g, Protein 6g, SaturatedFat 6g, Sugar 23g
BANANA-WALNUT BRAN MUFFINS
These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness and flavor.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
- Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
- Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 260 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 280 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams
BANANA-NUT MUFFINS
Make and share this Banana-nut Muffins recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 18 muffin cups.
- (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners).
- In large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender cut in butter until mixture resembles coarse crumbs.
- Stir in walnuts.
- In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped.
- Add banana mixture to flour mixture; and stir both mixtures until well blended.
- Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes.
- Immediately remove muffins from pan.
- Serve warm, or cool on wire rack to serve later.
Nutrition Facts : Calories 201, Fat 9, SaturatedFat 3.2, Cholesterol 31.5, Sodium 202.1, Carbohydrate 27.4, Fiber 1.4, Sugar 11, Protein 3.9
BEST EVER BANANA NUT MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
- Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
- Add the vegetable oil and mix well.
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
- Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
- Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 306 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g
BANANA NUT MUFFINS
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
More about "banana walnut muffins food"
BANANA NUT MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 55 minsCategory Breakfast & BrunchCalories 302 per serving
- Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
- For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended.
SUPER MOIST BANANA NUT MUFFINS - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
5/5 (7)Calories 241 per servingCategory Breakfast, Dessert
- Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
- Make the muffins: In a large mixing bowl stir with a whisk mashed bananas and sugar just until combined. Slowly stir in vegetable oil just until combined. Add eggs, cinnamon, and vanilla* and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step. Fold in walnuts and banana chunks just until combined. Set aside.
- Make the streusel: (Chop walnuts very finely or roughly to your preference) In a large bowl combine flour, sugar, walnuts, cinnamon, and butter and mix together with your fingers until you have a crumbly mixture.
10 BEST BANANA WALNUT MUFFINS RECIPES | YUMMLY
From yummly.com
5/5 (2)
BANANA NUT MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 114Calories 243 per servingCategory Baking, Banana, Muffin
10 BEST HEALTHY BANANA WALNUT MUFFINS RECIPES | YUMMLY
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CHIQUITA BANANA WALNUT MUFFINS | CHIQUITA RECIPES
From chiquita.com
4/5 (6)Calories 364 per servingTotal Time 30 mins
- Preheat the oven to 350°F. Grease muffin pans and line them with approximately 4x4 inches square-cut wax paper.
- Mix flour with baking powder and salt in a big bowl and set aside. Let the butter melt slowly and mix the sugar in.
- Smash 3 bananas with a fork and cut the other banana into cubes. Chop walnuts coarsely. With a hand mixer, blend butter-sugar mixture with eggs and vanilla extract for about 5 minutes. Mix in smashed bananas and then mix into flour mixture.
BANANA WALNUT MUFFINS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
5/5 (3)Total Time 40 minsCategory BreakfastCalories 177 per serving
BANANA WALNUT MUFFINS - GIRL GONE GOURMET
From girlgonegourmet.com
5/5 (5)Total Time 40 minsCategory BreakfastCalories 440 per serving
- Preheat oven to 350°F and spray a standard-sized muffin tin liberally with cooking spray including the edges outside the muffin cups.
- In a large bowl stir together the mashed bananas, butter, egg, sugar, and vanilla until well combined. In a medium bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the wet ones and stir until just combined. Fold in the chopped nuts.
- In the same medium bowl, you used for the dry ingredients, stir together the brown sugar and flour for the topping. Using a pastry cutter (or clean hands) cut the cold butter into the sugar and flour until it the butter is incorporated (you shouldn’t have any chunks larger than pea-sized).
- Fill each muffin cup almost completely – the batter should reach to just below the rim. You should be able to fill 8 muffin cups this way. Fill the empty cups about 1/4 of the way with water. Divide the topping evenly across the muffins. Bake the muffins at 350°F for 20 to 30 minutes. Starting checking on them at 20 minutes and remove from the oven once they pass the toothpick test. Let them cool in the pan for a few minutes before transferring to a wire rack.
QUICK & EASY BANANA MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 Total Time 30 minsCategory Muffins
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
MOIST HOMEMADE BANANA WALNUT MUFFINS RECIPE | SWEET PEA'S ...
From sweetpeaskitchen.com
Estimated Reading Time 7 mins
- Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cardamom, cinnamon and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Using rubber spatula, gently fold in bananas and walnuts.
- Divide batter equally among prepared muffin cups. Bake until muffin tops are golden brown, 25 to 30 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
VEGAN BANANA-WALNUT MUFFINS RECIPE - JENNIFER WELLS | FOOD ...
From foodandwine.com
4/5 Total Time 1 hrServings 9
- In a small bowl, whisk the flour with the baking soda, baking powder, xanthan gum, cinnamon and salt. In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
- Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts. Bake for 30 to 35 minutes, until the muffins are golden and a tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.
BANANA WALNUT OATMEAL MUFFINS - SARAHS BAKE STUDIO
From sarahsbakestudio.com
Reviews 1Category Breakfast, SnackCuisine AmericanTotal Time 40 mins
- In a large bowl, whisk together flours, oats, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl using an electric mixer, mix butter and sugars, until blended. Add mashed bananas; mix until blended. Add vanilla extract and eggs; mix until blended.
BANANA NUT MUFFINS RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 12Total Time 50 minsCategory Muffins
- Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a large bowl, mix the mashed bananas with the brown sugar, egg, milk, vanilla and all but 1 tablespoon of the melted butter. In a medium bowl, whisk the flour with the baking powder, salt and 1/2 teaspoon of the cinnamon. Add the dry ingredients to the banana mixture and whisk until the batter is evenly moistened. Stir in 3/4 cup of the chopped walnuts. Spoon the batter into the prepared muffins cups.
- In a small bowl, mix the granulated sugar with the remaining ¼ teaspoon of ground cinnamon and ¼ cup of chopped walnuts. Add the remaining 1 tablespoon of melted butter and mix gently until moist crumbs form. Sprinkle each muffin with some of the streusel.
- Bake the muffins for about 25 minutes, until a toothpick inserted in the centers comes out clean with a few moist crumbs attached. Let the muffins cool in the tin for 10 minutes before turning them out onto a rack to cool completely.
BANANA NUT MUFFINS - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (127)Total Time 30 minsCategory BreakfastCalories 231 per serving
- In a large bowl, whisk melted butter and 2/3 cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add 1/2 cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.
- Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.
HEALTHY BANANA WALNUT MUFFINS RECIPE (TASTY AND HEALTHY)
From sixsistersstuff.com
Cuisine AmericanCategory SnackServings 20Total Time 30 mins
- Mix in an egg, Greek yogurt, apple sauce, brown sugar, maple syrup and vanilla until well combined.
EASY VEGAN BANANA WALNUT MUFFINS | THE FULL HELPING
From thefullhelping.com
5/5 (1)Category Baked Good, Breakfast, Dessert, SnackCuisine AmericanTotal Time 40 mins
- In a separate mixing bowl, mash up the 3 overripe bananas. Add the sugar, vanilla extract, vegetable oil, and non-dairy milk. Add the wet ingredients to dry and mix until everything is evenly distributed and no streaks of flour remain. (A few small lumps are fine.) Fold in the 2/3 cups chopped walnuts.
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ACCEPT YOUR GORGEOUS BODY AS IT IS. PLANT BASED BANANA ...
From cleanfooddirtygirl.com
5/5 (13)Estimated Reading Time 5 mins
- Boil 2 cups of water, remove and discard the pits from the dates and place the dates in a heat proof bowl. Pour the boiling water over the dates and let them soak for 10 -15 minutes.
- Place the oats, baking powder, baking soda, cinnamon, nutmeg and salt in your blender and blend into a powder, about 15 seconds. Transfer to a large mixing bowl. No need to wash your blender, you will be using it again shortly.
CINNAMON BANANA WALNUT MUFFINS | NEIGHBORFOOD
From neighborfoodblog.com
4/5 (1)Total Time 50 minsServings 14
- Preheat the oven to 400 degrees. Spray 2 muffin tins with non stick cooking spray and line with 14 muffin liners.
- In a large bowl, whisk together the butter, brown sugar, and white sugar until no lumps remain. Stir in the sour cream. Add the eggs, one at a time, whisking well after each addition. Whisk in the vanilla until well combined.
- In a third bowl, whisk together flours, soda, powder, salt, and cinnamon. Gently stir the flour mixture into the banana mixture with a wooden spoon or spatula.
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From bakealish.com
Reviews 16Category Breakfast, High TeaCuisine AmericanTotal Time 40 mins
- In a bowl, combine the flour, baking soda, and mixed spices. Mix well. Add 1/4 cup walnuts to it.
- In another bowl, beat the butter and sugars together. Add the egg and continue beating. Mash the banana and add to the mixture. Mix well.
EASY BANANA NUT MUFFIN RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 54Calories 249 per servingCategory Breads And Muffins
- Pour the mashed bananas into a large mixing bowl. Make sure the banana is thoroughly mashed with no large chunks.
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