Banana Nut Muffins
There’s something I have to confess. I love baking banana nut muffins, not only because they are delicious but also because I love the smell.
The sweet smell of bananas and toasted walnuts filling the kitchen always brings back cozy memories of my childhood.
That’s why I’m sharing this recipe and some tips today!
It is quick and easy. It just takes 10 minutes of prep and 20 minutes of baking.
And it is a wholesome option for any time of the day. Whether you’re making them for breakfast, brunch, a snack, or just because you have some ripe bananas sitting on the counter, this recipe will become everyone’s favorite.
Ingredients
- 3 ripe bananas, mashed
- ¼ cup unsalted butter, melted
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup walnuts, chopped (plus extra for topping, if desired)
- Non-stick cooking spray
How to Make Banana Nut Muffins
- Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, combine the mashed bananas, melted butter, and milk. Stir well.
- Beat in the egg, vanilla extract, brown sugar, and granulated sugar until fully combined.
- Gently fold in the flour, salt, and baking soda until just mixed.
- Stir in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 4/5 full. If desired, sprinkle extra walnuts on top.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for 5-10 minutes before serving. Enjoy!
Tips for the Best Banana Nut Muffins
- Final Touch: Serve with a drizzle of honey or peanut butter.
- Use Overripe Bananas: The riper, the better! Overripe bananas provide more natural sweetness and moisture.
- Don’t Overmix: Stir the batter just until combined to keep the muffins light and fluffy.
- Avoid Overbaking: Check for doneness at 18 minutes.
- Enhance the Flavor: Add a pinch of cinnamon or nutmeg for extra warmth.
- Make Them Extra Moist: Substitute Greek yogurt or sour cream for part of the butter for an even softer texture.
- Storage Tip: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Serving Suggestions: Pair these muffins with a hot cup of coffee, tea, or a side of fresh fruit or yogurt for a balanced breakfast.
These Banana Nut Muffins are the perfect combination of soft, moist texture and nutty crunch, making them a staple for breakfast, snacks, or even dessert.
If you love delicious muffin recipes, this one is a must-try!
Banana Nut Muffins
Ingredients
- 3 ripe bananas, mashed
- ¼ cup unsalted butter, melted
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup walnuts, chopped (plus extra for topping, if desired)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, combine the mashed bananas, melted butter, and milk. Stir well.
- Beat in the egg, vanilla extract, brown sugar, and granulated sugar until fully combined.
- Gently fold in the flour, salt, and baking soda until just mixed.
- Stir in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 4/5 full. If desired, sprinkle extra walnuts on top.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for 5-10 minutes before serving. Enjoy!
More Baked Goods
- Chocolate Peanut Brownies
- Oatmeal Raisin Cookies
- Chocolate Layered Cake
