Banana and Prune Muffins

You can never go wrong with very ripe bananas to bake these fragrant, soft, yummy muffins, more so with some pitted prunes thrown in. If you like these small cakes to be a little nutty, just add in some chopped walnuts.

Total Time

40min

0.0

0 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

2 cups

Self-Rising Flour

•

3.5 oz

Butter , softened

•

2/3 cup

Brown Sugar

•

Lemon , zested, juiced

•

1 tsp

Vanilla Extract

•

Large Eggs

•

2 1/3 cups

Bananas , mashed, ripe

•

2/3 cup

Dried Pitted Prunes

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Place cupcake liners in muffin pan and set aside.

Sift Self-Rising Flour (2 cups) into a large bowl, add Butter (3.5 oz) , Brown Sugar (2/3 cup) , 1 Tbsp juice plus zest from whole Lemon (1) , Vanilla Extract (1 tsp) and Eggs (2) . Beat with an electric mixer on low speed until the ingredients are combined. Then increase speed to medium, and beat mixture until smooth. Stir in Bananas (2 1/3 cups) and mix well. Lastly, add in Dried Pitted Prunes (2/3 cup) and fold well with a rubber spatula.

Scoop banana mixture into muffin pan to 3/4 full and bake in preheated oven for about 25 minutes or test with a skewer till it comes out clean.

Serve and enjoy!

Author's Notes

Please keep in mind that all oven temperatures and baking times vary.

Nutrition Per Serving

CALORIES

233

FAT

7.7 g

PROTEIN

3.6 g

CARBS

39.3 g