Banana Nut Muffins
These easy and moist Banana Nut Muffins are the perfect sweet start to the day, while also having a mix of textures and flavors from the bananas and walnuts.
Servings: 12 muffins
Calories: 276kcal
Equipment
- Muffin liners
Ingredients
- 3 bananas mashed
- 1/4 cup unsalted butter melted
- 1/4 cup whole milk
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup brown Sugar
- 1/2 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup walnuts chopped, plus some for the top
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
- Fill muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Notes
- Using ripe or over-ripe bananas will make your bananas easier to mash. This recipe is a great way to use your bananas that are too old to eat by themselves.
- If you want banana chunks in your muffins, you should beat the mixture with a whisk. If you want it with no chunks of banana, an electric mixer will break down the chunks.
- You can experiment with substituting other types of milks or flours to fit your dietary needs.
- Adding other types of nuts, seeds, pineapple bits, or chocolate chips can add even more flavor to this recipe.
Nutrition
Calories: 276kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 296mg | Potassium: 198mg | Fiber: 2g | Sugar: 21g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg