Description
These Best Ever Banana Nut Muffins are moist, flavorful, and packed with wholesome ingredients including ripe bananas and crunchy walnuts. Perfect for breakfast or a snack, they’re easy to prepare with simple pantry staples and yield tender, delicious muffins every time.
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 and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray 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 until evenly combined. Set this mixture aside.
- Combine wet ingredients: In a large bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth. Stir in the granulated sugar, egg, melted butter or oil, and vanilla extract, mixing well until fully incorporated.
- Combine wet and dry mixtures: Add the dry ingredient mixture to the banana mixture. Stir gently just until everything is moistened; avoid overmixing to keep the muffins tender. Fold in the chopped walnuts carefully.
- Fill muffin cups: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle additional chopped walnuts on top of each muffin for extra crunch and flavor.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re ready.
- Cool the muffins: Once baked, allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving to ensure best texture and flavor.
Notes
- For a dairy-free option, substitute melted butter with vegetable oil as noted.
- Overmixing batter can lead to tough muffins, so mix just until combined.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Chopped walnuts can be replaced with pecans or omitted for nut-free version.
