Description
These Best Ever Banana Nut Muffins are moist, flavorful, and packed with ripe bananas and crunchy walnuts. Perfect for a quick breakfast or a satisfying snack, they combine a tender crumb with a hint of cinnamon and a delightful nutty crunch. Easy to make and sure to please the whole family, these muffins also freeze well for convenient grab-and-go treats.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup chopped walnuts, plus extra for topping
- Optional: 2 tablespoons brown sugar for sprinkling on top
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures even distribution of leavening and spice.
- Mix Wet Ingredients: In a large mixing bowl, combine mashed bananas, granulated sugar, melted butter, egg, and vanilla extract. Stir until the mixture is smooth and well blended, creating the moist base for the muffins.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and stir gently just until combined. Avoid overmixing to keep the muffins tender and light.
- Fold in Walnuts: Gently fold in the chopped walnuts, distributing them evenly throughout the batter for added texture and flavor.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising. Sprinkle extra chopped walnuts and a little brown sugar on top if desired for a crunchy, sweet topping.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Let the muffins cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute pecans for walnuts for a different nutty flavor.
- For an indulgent variation, add mini chocolate chips to the batter.
- These muffins freeze well; store them in an airtight container or freezer bag for up to 3 months.
- Perfect for breakfast, snacks, or lunchbox treats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
