Description
These Best Ever Banana Nut Muffins are moist, flavorful, and perfectly spiced with cinnamon and nutmeg. Loaded with ripe bananas and crunchy walnuts, they make a wonderful breakfast treat or snack. This easy recipe yields tender muffins topped with a delightful walnut and brown sugar crust, baked to golden perfection in just under 40 minutes.
Ingredients
Scale
Muffin Batter
- 3 large ripe bananas
- 3/4 cup white sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 3/4 cup chopped walnuts
Topping
- 3/4 cup chopped walnuts
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease the cups well with butter or cooking spray if not using liners.
- Mash and mix wet ingredients: In a large bowl, mash the ripe bananas until smooth. Add the white sugar and egg, and mix together using a wooden spoon until well combined.
- Add oil: Pour in the vegetable oil and stir the mixture thoroughly to incorporate.
- Combine dry ingredients and walnuts: In the same bowl, add the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and 3/4 cup of the chopped walnuts. Stir gently just until the flour disappears and the walnuts are evenly distributed to avoid over-mixing.
- Prepare walnut topping: In a small bowl, mix the remaining 3/4 cup chopped walnuts with brown sugar and melted butter until the walnuts are fully coated and sticky.
- Fill muffin cups: Spoon the muffin batter evenly into the prepared 12 muffin cups, filling each about three-quarters full. Then, sprinkle the walnut topping evenly over each muffin, distributing the walnuts so they do not clump and sink as they bake.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Using ripe bananas is key for the best flavor and moisture.
- If you prefer, substitute the vegetable oil with melted coconut oil or butter for a richer taste.
- Ensure you do not overmix the batter once the flour is added to keep muffins tender.
- You can omit the nutmeg if you don’t have it on hand; the muffins will still be delicious.
- Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, omit walnuts and substitute with an equal amount of chocolate chips or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
