Description
Enjoy these delightful banana walnut muffins. They are moist, flavorful, and packed with the perfect amount of walnuts for a satisfying crunch in every bite. This recipe is easy to follow and perfect for a quick breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Stir until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin 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
- For extra flavor, you can toast the walnuts lightly before adding them to the batter.
- Ensure your bananas are very ripe for the best flavor and moisture.
- You can add a pinch of extra cinnamon or nutmeg to the batter if you like a stronger spice flavor.
- These muffins freeze well. Store them in an airtight container once completely cooled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300
- Sugar: Approx. 20-25g
- Sodium: Approx. 150-200mg
- Fat: Approx. 12-15g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 2-3g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 50-60mg