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Banana Nut Muffins

Moist and Delicious Banana Nut Muffins for Cozy Mornings

These banana nut muffins offer a cozy breakfast alternative, combining ripe bananas and crunchy walnuts for a delicious treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 3 large Ripe Bananas Natural sweetness and moisture; use bananas with many speckles for the best flavor.
  • 1/3 cup Melted Butter Unsalted preferred; substitute with coconut oil for dairy-free.
  • 1 teaspoon Baking Soda Ensure freshness for optimal results.
  • 1/4 teaspoon Salt A pinch is sufficient.
  • 1/2 cup Sugar Can reduce for a healthier version or substitute with coconut sugar.
  • 1 large Egg Can substitute with a flax egg for vegan.
  • 1 teaspoon Vanilla Extract Optional but recommended for a richer taste.
  • 1 1/2 cups All-Purpose Flour Can swap with whole wheat flour or a gluten-free blend.
  • 1/2 cup Chopped Walnuts Substitute with pecans, almonds, or omit for nut-free.
Optional Variations
  • 1/2 cup Chocolate Chips For a sweeter twist.
  • 1/2 cup Dried Fruit Such as dried cranberries or raisins.
  • 1 teaspoon Spices Cinnamon or nutmeg elevate the flavor profile.

Equipment

  • Oven
  • mixing bowl
  • Muffin tin
  • spatula
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it with paper liners.
  2. Mash the ripe bananas in a large mixing bowl until smooth.
  3. Mix in the melted butter until combined.
  4. Add in the baking soda and salt, and stir until well incorporated.
  5. Mix in the sugar, egg, and vanilla extract until fully combined.
  6. Gently fold in the flour, being careful not to overmix.
  7. Fold in the chopped walnuts.
  8. Pour the batter into the muffin tin, filling each cup about two-thirds full.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 115mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Use overripe bananas for maximum sweetness. Store muffins in an airtight container for up to 3 days or freeze for longer storage.

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