Banana Nut Bread Muffins with Flaxseed

Banana Nut Bread Muffins with Flaxseed
Banana Nut Bread Muffins with Flaxseed


16 servings

Total Time:

39 min.

Prep Time:

15 min.

  • 2 cups flour
  • 1/2 cup old-fashioned or quick-cooking oats
  • 1/4 cup ground flaxseed
  • 1 tsp. CALUMET Baking Powder
  • 1/2 tsp. baking soda
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed fully ripe bananas (about 3)
  • 1 cup BREAKSTONE'S Sour Cream
  • 2 eggs
  • 1 cup chopped PLANTERS Walnuts
  • Heat oven to 350°F.
  • Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
  • Spoon into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min.
  • Remove to wire rack; cool completely.
Delicious Possibility
  • Mix 2 Tbsp. additional sugar and 1/4 tsp. ground cinnamon. Dust muffin cups with half of the sugar mixture. Spoon batter into cups, sprinkle remaining sugar mixture and bake as directed.
Nutrition Information

(Per Serving) 250 calories, 12g total fat, 4g saturated fat, 0g trans fat, 40mg cholesterol, 110mg sodium, 32g carbohydrate, 2g dietary fiber, 15g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 8%DV iron.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
© 2020 Kraft Foods. All rights reserved
© 2020 Kraft Foods. All rights reserved