Banana Nut Muffins

Warm, homemade banana nut muffins are always in season! This easy muffin recipe is ready in 30 minutes and makes 12 muffins. These muffins make a delicious breakfast or a tasty snack. Bananas and brown sugar add cozy sweetness. Bananas, eggs, and milk ensure a moist muffin.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 267kcal

Author Anne Clark

Equipment

Standard muffin pan
large mixing bowl
measuring cup(s)
measuring spoons
whisk

Ingredients

non-stick cooking spray
3 ripe bananas, mashed about a cup of mashed bananas
¼ cup unsalted butter, melted
¼ cup whole milk
1 large egg
1 teaspoon vanilla extract
½ cup light brown sugar, packed
2 cups all purpose flour
½ cup white sugar
1 teaspoon salt
1 tsp baking soda
1 cup unsalted walnuts, chopped (plus extra for topping if desired)

Instructions

Preheat the oven to 350°F. Spray a standard size (12-servings) muffin pan with non-stick spray or use muffin liners and spray them with non-stick spray.
Add the mashed bananas, melted butter, and milk to a large bowl. Blend with a whisk to combine.
Add the egg, vanilla, and brown sugar. Blend with a whisk.
Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
Fill muffin pan cups to about ¾ full. Make sure each muffin cup has an equal amount of muffin batter. Top with additional walnuts, if desired.
Place in the oven on the middle rack, and bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out fairly clean (no wet batter stuck on it). Remove from the oven and let cool for at least 5-10 minutes before serving.

Notes

Recipe Tips:

This recipe calls for packed brown sugar: spoon the brown sugar into a measuring cup. With the back of a spoon, press down the brown sugar. Spoon more brown sugar into the measuring cup, and pack down again with a spoon. Repeat the process until the measuring cup is full of brown sugar.
For extra fluffy muffins, puree the bananas in a food processor.
Don't overmix the batter. Just blend it enough with a whisk to incorporate the ingredients.

How to Store Muffins: You can store muffins at room temperature for up to 3 days if they're stored in an airtight container. You can also freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place them in plastic freezer bags.

What to Put on a Baked Muffin: They're pretty darn good all by themselves, but you can try adding a pat of butter, peanut butter, Nutella, cream cheese, honey, or apple butter.

Nutrition