Name: Banana Nut Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 eggs; 3 teaspoons vanilla; 2 cups water; 1 cup oil; 2 mashed bananas; 1 cup walnuts; 5 1/2 cups A-B-C Muffin Mix

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Banana Nut Muffin Mix
Use A-B-C Muffin Mix Base

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Preheat oven to 400°.
Combine the following
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil
2 mashed bananas
1 c. walnuts
5-1/2 cups muffin mix

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

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Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

Golden banana nut muffins with lightly domed tops and chopped walnuts

Banana Nut Muffin Mix

Melissa 'Liss' Burnell

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This big-batch banana nut muffin recipe turns A-B-C Muffin Base Mix, ripe bananas, and walnuts into 24 tender muffins with a soft crumb and lightly nutty flavor. Estimated total batch cost is $7.27, or about $0.30 per regular muffin, making it a practical freezer-friendly breakfast or snack.

regular muffins

Breakfast

American

$7.27

Ingredients

Equipment

Paper liners or cooking spray

Cooling rack

Instructions

Preheat oven to 400°F. Grease muffin tins or line with paper liners.
In a large bowl, combine the eggs, vanilla, water, oil, and mashed bananas.
Stir in the walnuts and muffin mix just until combined.
Leave the batter slightly lumpy. Do not overmix.
Fill muffin cups 3/4 full.
Bake for 18 to 20 minutes, or until golden brown.
Cool for several minutes in the pan, then transfer muffins to a rack.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

A-B-C Muffin Mix is used as the base for this recipe.
This batch makes 24 regular muffins or 12 extra-large muffins.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Storage estimate: store cooled muffins in an airtight container at room temperature up to 2 days, refrigerate up to 1 week, or freeze for best quality 2 to 3 months.
Prep time is estimated from the stated mixing and portioning steps.