Description
These Best Ever Banana Nut Muffins are moist, flavorful, and studded with crunchy walnuts. Perfectly sweetened with ripe bananas and sugar, they make an ideal breakfast treat or snack. Easy to prepare with simple pantry ingredients and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to evenly distribute the leavening agents and salt.
- Mash Bananas: In a separate large bowl, mash the ripe bananas with a fork or potato masher until smooth. Then stir in the granulated sugar, large egg, melted butter (or vegetable oil), and vanilla extract until the mixture is well-combined.
- Combine Mixtures: Gradually add the dry ingredients to the banana mixture, stirring gently just until combined to avoid overmixing which can lead to tough muffins. Fold in the chopped walnuts carefully.
- Spoon Batter: Evenly divide the muffin batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle extra chopped walnuts on top for added texture and flavor.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures that the muffins are fully cooked through.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes to firm up. Then transfer the muffins to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- Use very ripe bananas for maximum sweetness and moistness.
- Do not overmix the batter; only combine until ingredients are just incorporated to keep muffins tender.
- You can substitute the walnuts with pecans or omit nuts for a nut-free version.
- For a healthier option, try using whole wheat flour instead of all-purpose flour.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
