Banana Nut Muffins From Scratch

why make this recipe

Banana Nut Muffins are a delightful treat that can brighten up your day. They are soft, moist, and packed with flavor, making them perfect for breakfast or a snack. The combination of ripe bananas and crunchy walnuts creates a delicious balance that is hard to resist. Plus, they are a great way to use up overripe bananas, reducing food waste while giving you a tasty result.

how to make Banana Nut Muffins

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (you could use 1 1/2 cup all-purpose flour without any whole wheat flour if you’d like)
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 stick salted butter (1/2 cup, melted)
• 3 large ripe bananas (mashed)
• 1/2 cup sugar
• 1/4 cup dark brown sugar (packed)
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup – 1 cup walnuts (toasted if you’d like)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
3. Melt the butter and set aside.
4. In a separate bowl, mash the bananas with a fork. Add in the melted butter, both sugars, milk, egg, and vanilla extract. Mix until well combined.
5. Combine the wet ingredients with the dry ingredients. Stir gently until just mixed; be careful not to overmix.
6. Fold in half of the walnuts into the batter.
7. Spoon the batter evenly into 12 greased or paper-lined muffin cups.
8. Sprinkle the remaining walnuts on top of the muffins.
9. Bake for about 22 to 26 minutes, or until the muffins are golden brown. A toothpick inserted into the center should come out clean.
10. Let the muffins rest in the pan on a wire rack for 5 minutes. Then remove them from the pan and let them cool completely on the rack.
11. Enjoy!

how to serve Banana Nut Muffins

Banana Nut Muffins can be served warm or at room temperature. They are delicious on their own but can be enhanced with a spread of butter or cream cheese. Pair them with a hot cup of coffee or tea for a delightful morning or afternoon treat.

how to store Banana Nut Muffins

To store Banana Nut Muffins, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Place the muffins in a freezer-safe bag, and they can last for up to 3 months. Thaw them at room temperature or warm them in the microwave before serving.

tips to make Banana Nut Muffins

• Make sure your bananas are very ripe for the best flavor and sweetness.
• Toasting the walnuts enhances their flavor, making your muffins even tastier.
• Do not overmix the batter; a few lumps are okay! This helps keep the muffins light and fluffy.
• Feel free to add chocolate chips or dried fruit for a fun twist on the classic recipe.

variation

You can switch out walnuts for pecans or add in chocolate chips for a sweeter version of these muffins. If you want to make them healthier, consider reducing the sugar or replacing it with a natural sweetener.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just thaw them and drain excess moisture before mashing.

2. What can I use instead of eggs?
You can use flaxseed meal or unsweetened applesauce as a substitute for eggs.

3. How do I know when the muffins are done?
Insert a toothpick in the center of a muffin; if it comes out clean, the muffins are done baking.

Banana Nut Muffins

Deliciously moist Banana Nut Muffins made with ripe bananas and crunchy walnuts, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour could replace with 1 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon

Wet Ingredients

• 1 stick salted butter (melted) (1/2 cup)
• 3 large ripe bananas (mashed)
• 1/2 cup sugar
• 1/4 cup dark brown sugar (packed)
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 3/4 - 1 cup walnuts (toasted if desired)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
3. Melt the butter and set aside.
4. In a separate bowl, mash the bananas with a fork. Add in the melted butter, both sugars, milk, egg, and vanilla extract. Mix until well combined.

Mixing

1. Combine the wet ingredients with the dry ingredients. Stir gently until just mixed; be careful not to overmix.
2. Fold in half of the walnuts into the batter.

Baking

1. Spoon the batter evenly into 12 greased or paper-lined muffin cups.
2. Sprinkle the remaining walnuts on top of the muffins.
3. Bake for about 22 to 26 minutes, or until the muffins are golden brown. A toothpick inserted into the center should come out clean.
4. Let the muffins rest in the pan on a wire rack for 5 minutes. Then remove them from the pan and let them cool completely on the rack.

Notes

Banana Nut Muffins can be served warm or at room temperature. They are delicious on their own but can be enhanced with a spread of butter or cream cheese. For storage, keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.