Banana Nut Muffins are the perfect blend of sweet, ripe bananas and crunchy nuts, making them a delightful treat for breakfast or a snack. These muffins are moist and fluffy, with a rich banana flavor that pairs beautifully with the nutty crunch of walnuts or pecans. They are easy to make and require just a few simple ingredients, making them a great option for using up overripe bananas. Enjoy these muffins fresh out of the oven or save them for a quick grab-and-go breakfast during busy mornings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large ripe bananas, mashed
- ¾ cup granulated sugar
- 1 egg, beaten
- â…“ cup butter, melted
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet ingredients: In a large bowl, mix the mashed bananas, sugar, egg, melted butter, and vanilla extract until well combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
- Add nuts: Gently fold in the chopped walnuts or pecans.
- Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Banana Nut Muffins warm or at room temperature. They can be stored in an airtight container for several days or frozen for longer storage.
