Banana Almond Muffins
On-the-go mornings call for a simple breakfast that is quick and delicious.
Make This Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large bananas
- ¾ cup white sugar
- 1 Eggland’s Best Egg (large)
- ⅓ cup unsalted butter, melted
- ½ teaspoon almond extract
- ⅓ cup slivered almonds
Preparation
Preheat the oven to 350 F. Place paper liners in muffin pans.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, use a potato masher to combine the bananas and sugar.
Using a wooden spoon, stir in the eggs and melted butter.
Fold the flour mixture into the wet ingredients and mix until smooth. Scoop into muffin pans.
Bake for 10-15 minutes for small muffins and 25-30 for larger muffins.
Insert a toothpick in the center to check for doneness.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 242 |
| Fat | 8.5 g |
| Saturated Fat | 4 g |
| Cholesterol | 34 mg |
| Sodium | 293 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Protein | 4 g |