Yummy Banana Nut Muffins!

Banana Nut Muffins! You can’t go wrong making these delicious treats together. These muffins get my kids to school when packed in their lunch box!

Recipe perfected by Gaby and Gina inspired by Catherine Eliasberg


½ cup vegetable oil

1 ¼ cups all purpose flour (you can substitute gluten free flour), plus move for the pan

6 very ripe bananas

1 teaspoon baking soda

½ teaspoon salt

2/3 cup raw sugar

2 large eggs, lightly beaten

4 Tablespoons flaxseed (optional) Good for you and tastes good too

½ cup walnuts (optional)

1- cup granola Homemade (see attached recipe)

Makes 24 mini muffins or 12 large ones or one cake



Pre heat oven to 350°.  Spray the cups of the muffin pan with a little non-stick spray, and sprinkle with flour, shake pan to remove excess flour or use paper muffin cups.


Peel the bananas, mash them in a large bowl with your hands for some messy fun, and then beat them well with an electric mixer. Don’t expect absolute smoothness; there will always be a few lumps. Set aside

In a small bowl, combine the flour, baking soda, and salt.  Add the sugar, oil, eggs, granola and walnuts to the bananas and mix well. Add the dry ingredients to the bananas and stir until the batter is thoroughly blended.

Spoon the batter into the muffin cups about two-thirds full.

Bake for 15 minutes, and then check the muffins for doneness. A toothpick inserted into the center of the muffin should come out clean. If not, bake for 5 minutes more and check again.  When the toothpick comes out clean, remove the muffins from the oven and let cool for 5 minutes.

Run a knife around the edges of the muffins and remove them from the pan. Serve warm or cold.

You can make theses muffins into a cake using the same recipe. Butter and flour 2 9-inch round cake pans or 1 bunt cake pan.  Bake for 25 minutes, or until the toothpick comes out clean.  Cool the cakes for 10 minutes in their pans. Loosen the edges with a knife and the turn out the cake onto a platter.




Lisa Fontanesi 2008


Kidding Around the Kitchen (KATK) brings a “hands on” cooking class to the classroom in which the kids actively participate in the preparation of recipes. The result of the kids cutting, measuring cooking and then eating their creations is more than simply a lesson in health. Kids see, touch, smell, and taste the fruits, vegetables, nuts, cheeses, eggs, meats, and other ingredients.”The classes reinforce math, science, reading and vocabulary all within one-hour . Measuring cups and spoons help with fractions. Multiplication and division are learned when recipes are reduced or enlarged. Solids become liquids, bread rises, pancakes expand, and science is edible. Pronouncing ingredient names and reading recipes help enlarge vocabulary. Studying food labels promotes an awareness of natural and less than natural ingredients used in everyday items.
Also visit our online store for all the tools your family will need to get cooking. For more info go to www.kiddingaroundthekitchen.com

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