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Banana Nut Muffins

Deliciously Moist Banana Nut Muffins That Everyone Will Love

These Banana Nut Muffins are moist, easy to make, and perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 5 minutes
Total Time 46 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can be substituted with whole wheat flour.
  • 1 cup Whole Wheat Flour Enhances nutrition.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/4 teaspoon Nutmeg Warm spice notes.
  • 1 teaspoon Cinnamon Complements flavor.
  • 1/2 cup Salted Butter Use coconut oil for dairy-free.
  • 2-3 pieces Ripe Bananas Very ripe for best flavor.
  • 1/2 cup Granulated Sugar Can substitute with honey or maple syrup.
  • 1/4 cup Dark Brown Sugar Add depth of flavor.
  • 1/4 cup Milk Omit for denser muffins or use almond milk.
  • 1 piece Egg A flax egg can be used as a vegan alternative.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1/2 cup Walnuts Substitute with pecans or omit.
Optional Topping
  • 1/4 cup Additional Walnuts Sprinkle on top before baking.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • rubber spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare the muffin tin by greasing or lining it.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon.
  3. In another bowl, mash 2 to 3 bananas, then mix in melted butter, granulated sugar, dark brown sugar, milk, egg, and vanilla extract until well combined.
  4. Gently fold the wet mixture into the dry mixture, being careful not to overmix.
  5. Fold in half of the walnuts, then spoon the batter into the muffin tin and sprinkle the remaining walnuts on top.
  6. Bake for 22 to 26 minutes, until golden brown and a toothpick comes out clean.
  7. Let cool in the pan for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use very ripe bananas for the best flavor and moisture. Store in an airtight container for up to 3 days.

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