Description
Tender and moist banana nut muffins infused with a delightful nutty crunch, perfect for breakfast or as a snack.
Ingredients
Scale
- 3 ripe bananas
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- Mash the ripe bananas until creamy in a large bowl.
- Stir in the melted butter, brown sugar, and granulated sugar until well combined.
- Beat in the eggs and vanilla extract, mixing until smooth.
- Add the baking soda and salt, blending together.
- Gradually add the flour, stirring gently until just combined; be careful not to overmix!
- Fold in the chopped walnuts for that perfect nutty crunch.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
These muffins freeze wonderfully! Wrap tightly and pop them in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg