Description
These Best Ever Banana Nut Muffins are soft, moist, and packed with the rich flavors of ripe bananas and crunchy walnuts. Perfect for breakfast or a snack, these muffins offer a delightful balance of sweetness and nutty texture.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mash Bananas: In another large bowl, mash the ripe bananas using a fork or potato masher until smooth. Stir in the sugar, egg, melted butter (or oil), and vanilla extract until well combined.
- Combine Mixtures: Add the dry ingredients to the banana mixture and stir just until combined. Be careful not to overmix. Gently fold in the chopped walnuts.
- Spoon Batter: Divide the batter evenly between the muffin cups, filling them about 3/4 full. Sprinkle extra walnuts on top for added crunch.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter to avoid dense muffins.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg