Super Moist Banana Nut Muffins
Indulge in the ultimate treat with these Super Moist Banana Nut Muffins, a perfect balance of rich banana flavor and nutty goodness. Made with three ripe bananas for natural sweetness, a touch of light brown sugar for depth, and a splash of vanilla extract for warmth, these muffins are irresistibly soft and flavorful. Chopped walnuts or pecans add a delightful crunch, while melted butter and a hint of milk ensure an ultra-moist texture. Quick and easy to make, these muffins bake to golden perfection in just 20 minutes, making them an ideal grab-and-go breakfast or satisfying snack. Serve them warm to enjoy their tender crumb and toasted nut topping, or freeze a batch for a fuss-free treat anytime. Keywords: banana nut muffins, moist muffins, easy muffin recipe, banana walnut muffins, breakfast muffins.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup, packed light brown sugar
- 0.5 cup, melted unsalted butter
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cup chopped walnuts or pecans
- 2 tablespoons milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth and slightly chunky.
Add the granulated sugar, light brown sugar, melted unsalted butter, eggs, and vanilla extract to the mashed bananas. Mix well until fully combined.
In another medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Do not overmix; it's okay if the batter is slightly lumpy.
Fold in the chopped walnuts or pecans, reserving a small handful to sprinkle on top of the muffins if desired.
Stir in the milk to loosen the batter slightly.
Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full. Sprinkle the reserved nuts over the tops of the muffins for added crunch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 21.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 192 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.
