Description
Deliciously moist and flavorful banana muffins made with overripe bananas, warm spices, and crunchy walnuts. Perfect for breakfast, snacks, or anytime you crave a comforting baked treat.
Ingredients
Scale
Wet Ingredients
- ¾ cup overripe bananas, mashed (about 3 bananas)
- ¾ cup granulated sugar (150 grams)
- ½ cup salted butter, melted (113 grams, 1 stick)
- 2 teaspoons pure vanilla extract (8 grams)
- 2 large eggs, room temperature (100 grams)
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- ½ teaspoon kosher salt
Add-Ins
- 1 cup chopped walnuts (113 grams)
Instructions
- Preheat and prepare. Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners and set it aside for later.
- Combine wet ingredients. In a medium-sized bowl, whisk together the mashed bananas, granulated sugar, melted butter, vanilla extract, and eggs until smooth and well combined.
- Add dry ingredients and walnuts. Sprinkle the flour, baking soda, ground cinnamon, ground nutmeg, kosher salt, and chopped walnuts evenly over the wet ingredients. Stir gently until just incorporated, being careful not to over mix to keep the muffins tender.
- Fill muffin tin. Spoon the batter into the prepared muffin tin, filling each well about two-thirds full to allow room for rising during baking.
- Bake the muffins. Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. The muffins should also spring back when lightly pressed.
- Cool and serve. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Repeat this process if you have leftover batter to bake the remaining muffins.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Avoid over mixing the batter to prevent dense muffins.
- You can substitute walnuts with pecans or leave them out for nut-free muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter with coconut oil or vegan butter.
