Banana Nut Muffins Recipe
This easy banana nut muffin recipe makes soft, moist banana muffins filled with walnuts and cozy cinnamon spice. Make a batch in one bowl in 35 minutes!
Servings: 12 muffins
Equipment
Ingredients
- 3 large ripe bananas
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup unsalted butter melted and cooled
- 1 large egg
- 1½ cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- pinch of salt
- ¾ cup chopped walnuts plus extra for the tops
Instructions
- Prepare to bake. Preheat your oven to 350°F and line a 12-well muffin (or cupcake) tin with paper liners. Set aside.
- Make the base. Mash the bananas in a bowl, using a fork. Add in the granulated sugar, brown sugar, melted butter, and egg. Whisk until smooth.
- Add the dry ingredients. Add the flour, baking powder, cinnamon, and salt to the bowl with the mashed banana mixture. Stir until just combined. Then, fold in the walnuts.
- Fill the pan. Scoop the batter into the prepared paper liners, filling them about ¾ full. Sprinkle some extra chopped walnuts over the tops.
- Bake. Bake the muffins for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes, then transfer them onto a wire rack to cool completely. Serve.
Notes
- Use only ripe bananas because they are the sweetest and have the best flavor.
- You can use any type of nuts for the muffins. I find walnuts and pecans to be the best choice.
- Instead of butter, you can use neutral or coconut oil. The coconut oil will give your muffins a distinct flavor.
- Fill your muffin cups to ¾ full, to prevent overflowing during baking.
Nutrition
Serving: 1muffin | Calories: 232kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 218mg | Fiber: 2g | Sugar: 17g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
