Description
These banana nut muffins combine the natural sweetness of ripe bananas with the crunchy texture of toasted walnuts to create a moist, tender, and flavorful treat perfect for breakfast or a snack. Easy to make and packed with wholesome ingredients, this recipe yields bakery-quality muffins you can enjoy fresh, freeze for later, or share with loved ones. The subtle warmth from cinnamon and the rich vanilla aroma make each bite comforting and delightful.
Ingredients
- 3 large overripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup chopped walnuts (toasted optional)
Instructions
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Preheat oven to 350°F (175°C). Line muffin tin with liners or grease.
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Mash bananas in a large bowl until mostly smooth.
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Whisk in eggs, melted butter, brown sugar, granulated sugar, and vanilla until combined.
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In a separate bowl, mix flour, baking soda, salt, and cinnamon.
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Gradually fold dry ingredients into wet mixture until just combined.
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Stir in chopped walnuts gently.
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Spoon batter into muffin cups, filling about ¾ full. Sprinkle extra nuts on top.
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Bake for 18-22 minutes until toothpick comes out clean. Cool 5 minutes in pan, then transfer to rack.
Notes
- Use very ripe bananas for best flavor.
- Do not overmix to keep muffins tender.
- Toast nuts for extra aroma and crunch.
- Store muffins airtight for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American