Quick & Tasty Banana Nut Muffins
Freshly baked Banana Nut Muffins bring a cozy, homemade touch to any day. With a soft center and a crunchy nutty texture, they’re quick to make and enjoyed by all.
Servings: 12 muffins
Calories: 250kcal
Ingredients
- 3 ripe bananas mashed
- ½ cup unsalted butter melted
- 1 large egg
- ¼ cup milk any kind you prefer works fine
- 1⅓ teaspoons pure vanilla extract
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup chopped walnuts
Instructions
- Turn on your oven to 350°F (175°C) now, so it’s fully heated when it’s time to bake.
- Place the flour, baking soda, salt, and cinnamon in a large bowl and whisk together until smooth and uniform. This dry mix sets the stage for all the flavor.
- Melt the butter gently and let it cool slightly, warm, not hot. While that’s cooling, mash your bananas in a separate bowl until smooth.
- Add in the melted butter, vanilla, sugars, egg, and the milk. Stir all the ingredients until they come together into a smooth mixture.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t stir too much, having a few lumps is completely normal. Fold in most of the chopped walnuts, saving some for the tops.
- Coat or line your muffin tray, then distribute the batter evenly, filling each cup to around three-quarters capacity. Sprinkle the rest of the walnuts over the top for a nice crunch.
- Bake for 24 minutes. Let them sit in the pan for some time, then move them to a wire rack to cool. Or enjoy one warm!
Notes
- Don’t eyeball measurements. A little too much flour can dry out the muffins fast.
- Overloading with nuts might seem fun, but too many can weigh the batter down.
- Don’t leave them in the pan too long after baking, the steam makes the bottoms soggy.