Banana Nut Muffins
Indulge in the warm, comforting flavors of these moist and fluffy Banana Nut Muffins, a perfect blend of ripe bananas, crunchy nuts, and a touch of cinnamon spice. Crafted with pantry staples like all-purpose flour and granulated sugar, this easy-to-follow recipe comes together in just 15 minutes of prep time, making it ideal for busy mornings or laid-back weekend baking. The addition of mashed bananas and melted butter ensures each bite is rich and tender, while the chopped walnuts or pecans add a delightful crunch. These homemade muffins bake to golden perfection in under 20 minutes, offering an irresistible aroma that fills your kitchen. Perfectly portioned for breakfast, snacks, or dessert, they’re best enjoyed fresh or stored for later enjoyment. Whether served warm or at room temperature, these banana nut muffins are the ultimate crowd-pleaser.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 3 medium ripe bananas
- 2 pieces large eggs
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 0.75 cups chopped nuts (e.g., walnuts or pecans)
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mash the bananas until smooth. Add the eggs, melted butter, vanilla extract, and milk, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped nuts gently to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 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 tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 172 mg | 4% | |
*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.
