Nut-Free Banana Bread Muffins
These Nut-Free Banana Bread Muffins are a deliciously moist and naturally sweet twist on the classic banana bread, perfect for those with nut allergies or anyone wanting a simpler alternative. Made with ripe bananas, a touch of cinnamon, and a blend of pantry staples, these muffins are irresistibly fluffy and ready in just 35 minutes from start to finish! With no nuts in sight, they’re a safe and satisfying snack or breakfast option for the whole family. Whether enjoyed warm from the oven or at room temperature, these easy-to-make muffins strike the perfect balance of sweetness and comfort. Plus, they conveniently bake in a 12-cup muffin tin, making portioning and serving a breeze. Ideal for beginners and seasoned bakers alike, this recipe is a must-try for your nut-free baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 3 large ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork until smooth. Add the melted butter and stir until combined.
Mix in the granulated sugar, egg, and vanilla extract until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
Gently fold in the milk until the batter is smooth and there are no lumps.
Divide the batter evenly among the prepared 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.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your nut-free banana bread muffins!
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 204.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 200 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1858 mg | 40% | |
*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.
