Description
These banana walnut muffins are a delicious and easy treat, perfect for breakfast or a snack. They feature a moist, tender crumb packed with ripe banana flavor and crunchy walnuts, ensuring a balanced bite every time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes)
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the chopped walnuts.
- Divide the batter evenly among the 12 muffin cups.
- 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 pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas (with brown spots) for the best flavor and sweetness.
- Do not overmix the batter; a few lumps are fine and will result in tender muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg