Great Banana Nut Muffins
Start your day on a sweet and nutty note with these Great Banana Nut Muffins, the ultimate homemade comfort treat! Packed with the natural sweetness of ripe bananas, a hint of warm cinnamon, and the satisfying crunch of walnuts or pecans, these muffins strike the perfect balance between indulgence and wholesome satisfaction. The quick prep time—just 15 minutes—makes them an ideal choice for busy mornings, while the combination of melted butter and a touch of brown sugar ensures a moist, tender crumb in every bite. With a golden, bakery-style finish and simple ingredients you likely have on hand, this recipe is a go-to for breakfast, brunch, or an anytime snack. Bake up a batch today and savor the irresistible aroma and flavor that only fresh banana nut muffins can deliver!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 113 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 100 grams chopped walnuts or pecans
- 60 milliliters whole milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Melt the unsalted butter in a small saucepan or microwave-safe bowl, then let it cool slightly before adding it to the mashed bananas. Stir to combine.
Add the granulated sugar, light brown sugar, eggs, and vanilla extract to the banana mixture. Whisk until well blended and smooth.
In a separate medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Be careful not to overmix; the batter should be lumpy but combined.
Pour in the milk and mix just until incorporated. Then fold in the chopped walnuts or pecans for added crunch.
Distribute the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious banana nut muffins!
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 509.2 g | 185% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 257.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2482 mg | 53% | |
*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.
