Go Back

Banana Nut Muffins

These Delicious Banana Nut Muffins are soft, moist, and bursting with rich banana flavor, complemented by the delightful crunch of walnuts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas (mashed) The riper the bananas, the better.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch salt
  • 3/4 cup sugar
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup walnuts (chopped) Feel free to substitute with pecans or chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease them.
  2. In a mixing bowl, mash the ripe bananas until smooth, then stir in the melted butter until well combined.
  3. Add the baking soda and salt, mixing gently.
  4. Whisk in the sugar, beaten egg, and vanilla extract until fully incorporated.
  5. Gradually fold in the all-purpose flour, being careful not to overmix; a few lumps are okay.
  6. Gently stir in the chopped walnuts, ensuring they are evenly distributed.
  7. Pour the batter into each muffin cup, filling them about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds to warm.