Traditional Banana Nut Muffins
Delight in these tender and moist banana nut muffins that balance the natural sweetness of ripe bananas with the crunch of walnuts. Perfect for a leisurely breakfast or a quick snack.
Prep time: 10 minutesCook time: 25 minutesServes: 12
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
1/4 cup milk
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix in the mashed bananas and milk until well blended.
5. In another bowl, combine the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
7. Fold in the chopped walnuts gently.
8. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
9. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow muffins to cool in the tin 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 freeze for up to 2 months.
Reheating
To reheat, microwave on medium power for 20-30 seconds or until warmed through, or place in a 300°F oven for 5-7 minutes.
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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.
