Banana-Nut Muffins
Banana-nut has been a flavor favorite for generations. There's something about the combination of smooth fruit and crunchy nuts that keeps us coming back for more!
INGREDIENTS | MAKES 24 MUFFINS
- 1 18.25-ounce box butter pecan cake mix
- 1 3.9-ounce package instant banana pudding
- 4 eggs
- 2 bananas, mashed
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon banana extract
- ¾ teaspoon ground cinnamon
- 1 cup finely chopped walnuts
Preheat oven to 350°F. Grease muffin tin or line with paper baking cups. Set aside.
Mix all ingredients except nuts in a large bowl until smooth. Fold in nuts with a wooden spoon.
Fill muffin cups or loaf pans ¾ full.
Bake for 20 minutes or until toothpick comes out clean. Serve warm with butter.
Ripe Bananas
Have ripe bananas before you're ready to bake? Simply peel them, cut them into chunks, wrap them in plastic wrap, and pop them in the freezer. This way, when baking day rolls around all you'll need to do is defrost them and toss them in the batter.
