Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banana Almond Muffins Recipe
    Lost? Site Map

    Banana Almond Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    swirlycinnacakes's Note:

    Makes for an easy breezy breakfast or snack

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Center a rack in the oven and preheat it to 375 degrees F. Line each cavity of the muffin pan with a paper muffin cup.
    2. 2
      Place the butter in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until light and fluffy, about 2 minutes.
    3. 3
      Add the brown sugar and granulated sugar to the butter, and cream together well. One at a time, add the eggs to the butter mixture, stopping to scrap down the bottom and the sides of the bowl after each addition. At first the mixture may look curdled as the eggs are added, but as your stop and scrape down the bowl, the mixture will smooth out.
    4. 4
      Use a fork to mash the bananas in a bowl. Add the sour cream and vanilla and mix together well. Add to the butter mixture and blend thoroughly.
    5. 5
      Sift together the flour, whole wheat flour, baking powder and baking soda. Add the cinnamon, salt, nutmeg and cardamom and blend together.
    6. 6
      Add to the banana/butter mixture in 3 stages, stopping after each addition to scrape down the sides of the bowl to promote even blending. Add the almonds to the batter and stir to distribute evenly.
    7. 7
      Use a spoon to divine the batter evenly among the muffin cups, filling them to the top. Bake the muffins for 25 to 30 minutes, until the are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack.

    Ratings & Reviews:


    Nutritional Facts for Banana Almond Muffins

    Serving Size: 1 (98 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 300.1
    Calories from Fat 129
    Total Fat 14.4 g
    Saturated Fat 6.1 g
    Cholesterol 57.7 mg
    Sodium 181.2 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 2.9 g
    Sugars 18.6 g
    Protein 5.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites