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Bananarama Nutty Muffins


Lots of banana flavour - with walnuts

Rate this recipe 4.1/5 (10 Votes)


  • 4 large bananas
  • 1/4 cup brown sugar Splenda
  • 1 slightly beaten egg
  • 1/3 cup melted margarine
  • 1t vanilla or maple extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups whole wheat flour
  • 1t cinnamon
  • 1t pumpkin pie spice
  • 1/2 cup walnuts


Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Mash bananas and mix with Splenda, margarine

Beat with mixer until smooth

Add egg and vanilla (or maple) extract

Beat until blended

Step 2

Combine flour and all dry ingredients in large bowl

Use whisk to mix together

Step 3

Pour wet ingredients into dry, and mix together quickly with wooden spoon.

Fold, do not beat, until all moistened.

Add walnuts and stir once more.

Step 4

Spoon into greased muffin tin - or greased paper muffin liners.

About 1/4 cup per liner

Step 5

Bake in 350 degree F. oven for 20 minutes

When cooked take out of tin and place on rack to cool


If dough too dry add milk or yoghurt until moist enough

Test muffins with cake tester

Muffins keep well and freeze well

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  • Eggs
  • Sugar
  • Olive Oil
  • Milk
  • Flour
  • Baking Powder


  1. Separate egg whites from yolk
  2. Whisk egg whites then add sugar, then set aside
  3. Put egg yolks in another bowl and whisk with sugar
  4. Mix  in olive oil and milk
  5. Add whipped egg whites and fold into mixture with a spatula
  6. Divide into two new bowls
  7. Pour cocoa powder into one bowl and vanilla extra into the other
  8. Put vanilla mixture into each well of muffin tin
  9. Add a smaller layer of the cocoa mixture.
  10. Keep layering then top with the smallest layer of vanilla
  11. Put in oven and bake for 25 minutes at 350 degrees
  12. Serve!

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