Banana Split Muffins
Delicious banana split muffins combine banana, cherry, and walnut toppings with moist muffin batter, perfect for breakfast or a sweet snack that appeals to all ages.
Ingredients
Instructions
- Combine biscuit mix and 1/4 cup sugar in a bowl.
- In a separate bowl, beat egg yolks, then stir in milk and melted shortening.
- Add the wet ingredients all at once to the dry ingredients and stir just until moistened.
- Fill greased muffin cups with 1 1/2 tablespoons of batter in each.
- Cut the small banana into 12 cubes.
- Place a banana cube, a halved maraschino cherry, and a walnut half on top of each batter-filled cup.
- Cover each with an additional tablespoon of batter.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have biscuit mix, you can substitute it with a homemade mixture of flour, baking powder, and salt. You can also use mini chocolate chips instead of walnuts for a sweeter twist. Be careful not to overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These Banana Split Muffins are delightful served warm, drizzled with a little chocolate syrup or a dollop of whipped cream for extra indulgence. They make a great breakfast treat or a fun dessert. Pair them with a scoop of vanilla ice cream for a playful twist reminiscent of a classic banana split. For a balanced meal, consider serving with a side of fresh fruit.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Split Muffins contains roughly 994 calories, with 38g protein, 36g carbohydrates, and 80g fat. It is an excellent source of protein (75% of the Daily Value), iron (60% of the Daily Value), and vitamin A (55% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just egg yolks. This will add a little more moisture and richness to the muffins. Just be aware that the texture might be slightly denser, but they will still be delicious.
How can I make these muffins healthier?
To make these muffins healthier, you can substitute half of the all-purpose biscuit mix with whole wheat flour. Additionally, you could reduce the sugar or use a natural sweetener like honey or maple syrup. Adding nuts or seeds can increase the nutritional value as well.
Can I freeze these muffins?
Absolutely! You can freeze the muffins after they've cooled completely. Place them in a freezer-safe bag or container, and they will keep for up to 3 months. When you're ready to enjoy them, thaw at room temperature or microwave them for a quick treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).