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Banana Nut Muffins

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Fluffy banana nut muffins made with ripe bananas and crunchy walnuts, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1/3 cup (75 ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) chopped walnuts

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, mash bananas thoroughly. Add eggs, granulated sugar, brown sugar, oil (or butter) and vanilla; whisk until combined.
  4. Gently fold the dry ingredients into the banana mixture until just combined—do not overmix.
  5. Fold in chopped walnuts, reserving a few to sprinkle on top if desired.
  6. Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle reserved walnuts on top.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best flavor and sweetness.
  • Do not overmix batter; overworking develops gluten and yields dense muffins.
  • Customize by substituting pecans or adding chocolate chips.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: banana, nut, muffins, breakfast, snack

Find it online: https://recipesfoodeasy.com/banana-nut-muffins/