Arnett's Acres
Banana Nut Muffins | October 26, 2013

I cannot count how many times we have enjoyed this recipe. I always make at least a double batch. Once the muffins are cooled, I place nine to each gallon ziploc bag. I then label, date and freeze. These are then placed on the shelves in our freezer for anyone to get one or two out for breakfast or snack. Either let them come to room temperature or thaw 20 seconds in the microwave. The bread will toughen if left in the microwave too long.


Banana Nut Muffins


1/2 cup olive oil
1 cup sugar
2 eggs, beaten
3 very ripe bananas, mashed
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons buttermilk
1 teaspoon vanilla extract
1/2 cup chopped nuts

1. Beat together the oil and sugar. Add the eggs and bananas. Beat well.

2. Sift together the flour, baking soda, baking powder and salt.

3. Add to the banana mixture with the buttermilk and vanilla. Mix well to moisten all the dry ingredients. Stir in the nuts.

4. Place in greased or papered muffin tins.

5. Bake in a 350˚ oven for about 20-30 minutes or until a wooden toothpick inserted in a muffin in the middle of the pan comes out clean and tops are nicely browned.

Makes 12-15 muffins.


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

Copyright Arnett's Acres 2012 - Permission must be granted in writing to reuse any items/articles from this site in print or digitally.