Description
These Banana Nut Muffins are a delightful treat that is perfect for breakfast or a snack. Moist and flavorful, these muffins are easy to make and even easier to enjoy. With the natural sweetness of ripe bananas and the crunch of walnuts, they are sure to become a family favorite.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas (mashed)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts (plus extra for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
- Mix wet ingredients: In a large bowl, combine mashed bananas, granulated sugar, brown sugar, oil, eggs, and vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chopped walnuts.
- Fill muffin cups: Divide batter evenly among the muffin cups, filling each about ¾ full. Top with extra walnuts if desired.
- Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For added flavor, consider adding ¼ teaspoon of nutmeg or using pecans instead of walnuts.
- These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
