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.
3ripe bananas, mashedabout a cup of mashed bananas
¼cupunsalted butter, melted
¼cupwhole milk
1large egg
1teaspoonvanilla extract
½cuplight brown sugar, packed
2cupsall purpose flour
½cupwhite sugar
1teaspoonsalt
1tsp baking soda
1cupunsalted 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
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 Banana Nut Muffin: They're pretty darn good all by themselves, but you can try adding a pat of butter, peanut butter, Nutella, or apple butter.