These muffins are the perfect treat for breakfast or a quick snack. They’re light and fluffy, with just enough sweetness to get you through your day. Skip buying muffins at the store and whip up these in just minutes! I’ve also included instructions on how to make them gluten-free so everyone can enjoy them. What’s your favorite way to eat banana nut muffins? Leave us a comment below!
prep: 10 mins cook: 25 mins total: 35 mins Servings: 12 Yield: 1 dozen muffins
¼ cup chopped walnuts
? teaspoon salt
1 ½ teaspoons baking powder
1 ½ cups all-purpose flour
3 tablespoons vegetable oil
2 egg whites
1 cup mashed bananas
¼ teaspoon baking soda
1 teaspoon lemon zest
¾ cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
In large bowl, stir together flour, baking powder, soda, and salt.
In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
Per Serving: 171 calories; protein 2.8g; carbohydrates 29.3g; fat 5.2g; sodium 121.2mg.