Description
Banana Nut Muffins are moist, flavorful treats combining ripe bananas and crunchy nuts. Perfect for breakfast, snacks, or dessert with a delicious aroma.
Ingredients
Scale
- 3 ripe bananas (medium size)
- 1/3 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease it.
- Mash bananas in a large bowl until mostly smooth. Stir in melted butter until combined.
- Add sugar, beaten egg, and vanilla extract; mix well.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into banana mixture until just combined. Fold in nuts.
- Fill muffin cups about three-quarters full. Optionally sprinkle nuts on top.
- Bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Use ripe bananas with brown spots for best flavor and sweetness.
- Do not overmix batter to avoid dense muffins.
- Toast nuts beforehand to enhance their flavor.
- Allow muffins to cool completely on a wire rack to maintain texture.
- Store muffins in an airtight container at room temperature for 3-4 days or refrigerate in humid climates.
- Freeze wrapped muffins for up to 3 months; thaw or microwave briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180-210 kcal
- Sugar: 14-16 g
- Sodium: 120 mg
- Fat: 7-9 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 3-4 g
- Trans Fat: 0 g
- Carbohydrates: 28-30 g
- Fiber: 2-3 g
- Protein: 3-4 g
- Cholesterol: 40-50 mg
Keywords: banana nut muffins, moist banana muffins, easy banana muffins, nutty banana muffins, homemade banana muffins