If you're craving a comforting treat that's simple to whip up but doesn't skimp on flavor, these Banana Nut Muffins are your go-to. With perfectly ripe bananas and crunchy walnuts, they're a satisfying blend of sweet and nutty.
All-purpose flour forms the base of our muffins, giving them structure. The balance between baking soda and baking powder ensures they rise just right. A pinch of salt enhances all the flavors. The star of the show, ripe bananas, adds natural sweetness and moisture. Sugar boosts the sweetness, while a beaten egg helps bind everything together. Melted butter provides richness, and a touch of vanilla extract gives a warm, aromatic depth. Finally, walnuts add a delightful crunch.
These muffins are delightful as a breakfast treat or afternoon snack. Try serving them warm with a dollop of cream cheese or a smear of almond butter. They pair exceptionally well with a chai latte or a glass of cold milk.
First, preheat your oven to 350°F (175°C) and get a muffin tin ready by lining it with paper liners. This step is crucial to ensure your muffins come out easily after baking.
In a large bowl, you'll want to whisk together your dry ingredients: flour, baking soda, baking powder, and salt. This ensures they're evenly distributed throughout the batter.
Next, grab another bowl and mix the wet ingredients. Start with the mashed bananas and sugar, stirring until well combined. Then, add in the beaten egg, melted butter, and vanilla extract. Mix until smooth.
Now, pour the wet mixture into the dry ingredients. Stir them together until just combined. Be careful not to overmix here, as it can make your muffins tough.
Gently fold in the chopped walnuts. Make sure they're spread evenly throughout the batter to get that nutty crunch in every bite.
Divide the batter evenly among your muffin cups, filling each about 3/4 full. This will give them room to rise without overflowing.
Bake them in your preheated oven for about 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit so they don't fall apart when you move them.
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