Why Make This Recipe
Banana Nut Muffins are a delightful treat that combines the sweetness of ripe bananas and the crunch of walnuts. They make for a perfect breakfast, snack, or dessert. These muffins are easy to prepare and provide a comforting taste that everyone loves. Plus, they’re a great way to use up overripe bananas, reducing waste while creating something delicious!
How to Make Banana Nut Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 stick salted butter (1/2 cup, melted)
- 3 large ripe bananas (mashed)
- 1/2 cup sugar
- 1/4 cup dark brown sugar (packed)
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup – 1 cup walnuts (toasted if desired)
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Melt the butter and let it cool.
- In a separate bowl, mash the ripe bananas. Mix in the melted butter, both sugars, milk, egg, and vanilla extract until blended.
- Combine the wet ingredients with the dry ingredients. Stir until just mixed.
- Fold in half of the walnuts.
- Spoon the batter into 12 greased or lined muffin cups. Sprinkle the remaining walnuts on top.
- Bake for 22-26 minutes until golden brown and a toothpick comes out clean.
- Let cool on a wire rack for 5 minutes, then enjoy!
How to Serve Banana Nut Muffins
Banana Nut Muffins can be served warm or at room temperature. They are delightful on their own, but you can also enjoy them with a spread of butter or cream cheese for extra richness. They make a wonderful pairing with coffee or tea, perfect for breakfast or as an afternoon snack.
How to Store Banana Nut Muffins
To keep Banana Nut Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave.
Tips to Make Banana Nut Muffins
- Make sure your bananas are very ripe for the best sweetness and flavor.
- For a lighter texture, do not overmix the batter.
- Toast the walnuts before adding them to enhance their flavor.
- You can experiment with other nuts or even include chocolate chips for a different twist.
Variation
You can add chocolate chips or dried fruit like raisins for added flavor. For a healthier option, use honey or maple syrup instead of sugar.
FAQs
1. Can I make these muffins without nuts?
Yes! You can simply omit the nuts if you prefer a nut-free version.
2. Can I add chocolate chips?
Absolutely! Chocolate chips make a delicious addition to these muffins. Just fold in some along with the walnuts.
3. How can I make these muffins gluten-free?
To make gluten-free Banana Nut Muffins, substitute all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
Enjoy baking and tasting these delightful Banana Nut Muffins!
Print
Banana Nut Muffins
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Banana Nut Muffins are a delightful treat that combines the sweetness of ripe bananas and the crunch of walnuts. Perfect for breakfast, snack, or dessert!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 stick salted butter (1/2 cup, melted)
- 3 large ripe bananas (mashed)
- 1/2 cup sugar
- 1/4 cup dark brown sugar (packed)
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup – 1 cup walnuts (toasted if desired)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Melt the butter and let it cool.
- In a separate bowl, mash the ripe bananas. Mix in the melted butter, both sugars, milk, egg, and vanilla extract until blended.
- Combine the wet ingredients with the dry ingredients. Stir until just mixed.
- Fold in half of the walnuts.
- Spoon the batter into 12 greased or lined muffin cups. Sprinkle the remaining walnuts on top.
- Bake for 22-26 minutes until golden brown and a toothpick comes out clean.
- Let cool on a wire rack for 5 minutes, then enjoy!
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg