Ginger Banana Nut Muffins
Warm, spicy, and delightfully moist, these Ginger Banana Nut Muffins combine the sweetness of ripe bananas with the zing of ground ginger and the satisfying crunch of chopped walnuts or pecans. Perfectly balanced with hints of vanilla and brown sugar, these muffins are easy to whip up in just 35 minutes, making them an ideal choice for a quick breakfast, snack, or even dessert. The key to their irresistible texture lies in gently folding the mashed banana mixture into the dry ingredients, ensuring every bite is tender and flavorful. Whether enjoyed fresh from the oven or stored for later, these homemade muffins are a comforting treat that celebrates the best of bold, autumn-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground ginger
- 0.5 teaspoon Salt
- 3 medium Ripe bananas
- 0.5 cup Unsalted butter, melted
- 0.75 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt until evenly combined. Set aside.
In another bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
Add the melted butter, brown sugar, egg, and vanilla extract to the mashed bananas. Stir until well blended.
Pour the wet banana mixture into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; it's okay if the batter has some lumps.
Fold in the chopped walnuts or pecans until they are evenly distributed throughout the batter.
Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 427.8 g | 156% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 192.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2204 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.
