Directions:
- Heat oven to 350.
- Line cupcake pan with cupcake liners.
- Mix butter and sugar in 2 1/2 quart bowl.
- Stir in oil and eggs until blended.
- Add bananas and vanilla; beat 30 seconds.
- In a separate bowl combine dry ingredients, except for nuts, and stir to combine evenly.
- Stir in dry ingredients until just moistened; stir in nuts.
- Pour into cupcake liners. If very full, spray top of cupcake pan so cupcake top may spill over and make extra muffin top.
- Bake for 22-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.78 Kcal (912 kJ) | ||
| Calories from fat | 110.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 22.47mg | 7% | |
| Sodium | 461.71mg | 19% | |
| Potassium | 136.23mg | 3% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 6.55g | 26% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 350.64 Kcal (1468 kJ) | ||
| Calories from fat | 177.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.69g | 19% | |
|---|---|---|---|
| Cholesterol | 36.18mg | 7% | |
| Sodium | 743.37mg | 19% | |
| Potassium | 219.33mg | 3% | |
| Total Carbs | 38.71g | 8% | |
| Sugars | 10.55g | 26% | |
| Dietary Fiber | 4.19g | 10% | |
| Protein | 6.7g | 8% | |
| Vitamin C | 2.6mg | 3% | |
| Iron | 2mg | 7% | |
| Calcium | 88.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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