Jumbo Banana Muffins
These Jumbo Banana Muffins are a delicious, bakery style muffin. They are SO easy to make and smell amazing while they bake!
Servings: 6 jumbo muffins
Calories: 549kcal
Cost: $10
Equipment
- Jumbo muffin tin
- Jumbo Muffin Liners
Ingredients
- 1 ½ cups all purpose flour
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 large ripe bananas mashed with a fork (about 1 ½ cups of mashed banana)
- ½ cup unsalted butter melted and cooled
- ½ cup sour cream or Greek yogurt
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup pecans or walnuts (optional)
Instructions
- Preheat your oven to 350 degrees.
- In large bowl, combine all of the ingredients except the nuts. Mix until well combined with a hand or stand mixer.
- Stir in the nuts with a large spoon.
- Pour the batter into a jumbo muffin tin either greased well or lined with cupcake liners. Fill until about ⅔rds full. You may have a little extra batter leftover. Do not overfill.
- Bake 23 to 26 minutes or until a toothpick comes out clean from the middle.
Notes
The nutritional information shown is an estimate by online calculators. Please verify using your own data.
Store any muffins in an airtight container at room temperature. They will be good for four days after baking. To freeze, double wrap in aluminum foil. They will be good in your freezer for up to three months.
Nutrition
Serving: 1muffin | Calories: 549kcal | Carbohydrates: 73g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 407mg | Potassium: 331mg | Fiber: 3g | Sugar: 42g | Vitamin A: 715IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg