Nut-Free Banana Nut Muffin
These Nut-Free Banana Nut Muffins are a delightful twist on the classic recipe, perfect for anyone with nut allergies or simply looking for a nut-free treat. Packed with the natural sweetness of ripe bananas, a hint of warm cinnamon, and a moist, fluffy texture, these muffins are a satisfying option for breakfast, snacks, or dessert. While they skip the nuts, a sprinkle of oats on top adds a gentle crunch and rustic charm. Made from pantry staples and ready in just 35 minutes, this quick and easy recipe yields 12 wholesome muffins that are sure to please the whole family. Whether enjoyed fresh out of the oven or saved for later, these nut-free, kid-friendly banana muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 medium ripe bananas
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.25 cup oats (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a large bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth.
Add the granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas and whisk together until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
Stir in the milk until the batter reaches a smooth consistency.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Sprinkle the optional oats evenly over the tops of the muffins for added texture.
Bake the muffins 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 tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 151 mg | 3% | |
*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.
