Banana Nut Muffin
Indulge in the comforting flavors of homemade **Banana Nut Muffins**, a perfect balance of moist, sweet bananas and the nutty crunch of chopped walnuts. This easy-to-follow recipe comes together in just 40 minutes, making it a great option for a quick breakfast, midday snack, or even dessert. Each bite offers a rich, buttery taste complemented by hints of vanilla and a soft yet fluffy texture, thanks to the perfect blend of baking soda and baking powder. The muffins are naturally sweetened by ripe bananas, ensuring a wholesome treat your whole family will love. Serve these crowd-pleasing muffins warm for a melt-in-your-mouth experience, or enjoy them on-the-go for up to three days. Whether you're a seasoned baker or a beginner, this recipe is straightforward, satisfying, and packed with cozy, homemade goodness.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 cups all-purpose flour
- 1 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas using a fork until smooth.
Melt the unsalted butter in a microwave or on the stove and add it to the mashed bananas. Mix well.
Stir in the granulated sugar, egg, and vanilla extract until the mixture is well combined.
Sprinkle the baking soda, baking powder, and salt over the banana mixture and stir until thoroughly incorporated.
Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
Add chopped walnuts to the batter and gently stir to distribute them evenly.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 399.5 g | 145% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 204.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 158 mg | 12% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
