Rating: 4 stars
23 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 6
  • 5 star values: 8

The whole wheat flour and oatmeal in these Banana Nut Muffins offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.

Laura Zapalowski
Recipe by Cooking Light May 2007

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
12 muffins (serving size: 1 muffin)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

  • To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

241 calories; calories from fat 30%; fat 8.1g; saturated fat 1.9g; mono fat 3.1g; poly fat 2.5g; protein 4.6g; carbohydrates 38.9g; fiber 2.1g; cholesterol 23mg; iron 1.8mg; sodium 164mg; calcium 89mg.
Advertisement
Advertisement