Description
These moist banana nut muffins are soft, fluffy, and packed with ripe bananas and crunchy walnuts. Perfect for breakfast, snacks, or dessert, they are easy to make and full of comforting homemade flavor.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, mash the ripe bananas until smooth.
- Add melted butter and sugar to the bananas and mix well.
- Beat in the eggs and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in the chopped walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas for the best sweetness and moisture.
- You can substitute pecans for walnuts if preferred.
- For extra flavor, sprinkle a little brown sugar on top before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
