Description
Bake moist and flavorful Banana Nut Muffins using simple steps. These muffins bring a taste of home to your busy days.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain.
- Gently fold in the chopped nuts.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and moisture.
- For extra moist muffins, use slightly less flour if your bananas are very wet.
- You can substitute pecans for walnuts if you prefer.
- Topping the muffins with a sprinkle of coarse sugar before baking adds a nice crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg