Banana Nut Muffins
Moist and flavorful banana nut muffins packed with crunchy walnuts and ripe bananas. Perfect for a quick breakfast or a brunch treat.
Prep time: 15 minutesCook time: 20 minutesServes: 12
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup sugar
1 egg, beaten
1/3 cup butter, melted
1 teaspoon vanilla extract
1 cup walnuts, chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In another bowl, mix the mashed bananas with sugar, beaten egg, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the chopped walnuts, ensuring they are evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Reheating
For best results, reheat muffins in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave for 10-15 seconds until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
