Why Make This Recipe
Banana Nut Muffins are a delightful and simple treat that’s perfect for breakfast or a snack. They are moist, flavorful, and packed with crunchy walnuts, making them not only delicious but also satisfying. Using ripe bananas adds natural sweetness, making it easy to cut back on added sugars. Plus, they’re a great way to use up overripe bananas you may have laying around!
How to Make Banana Nut Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (You could use 1 1/2 cups all-purpose flour without any whole wheat flour if you’d like)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 stick salted butter (1/2 cup, melted)
- 3 large ripe bananas (mashed)
- 1/2 cup sugar
- 1/4 cup dark brown sugar (packed)
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup – 1 cup walnuts (toasted if you’d like)
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Set this mixture aside.
- Melt the butter and set it aside to cool a bit.
- In a separate mixing bowl, mash the ripe bananas with a fork. Add the melted butter, both sugars, milk, egg, and vanilla extract. Stir until everything is well blended.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- Fold in half of the walnuts.
- Spoon the batter evenly into 12 greased or lined muffin cups.
- Sprinkle the remaining walnuts on top of the muffins.
- Bake in the preheated oven for about 22-26 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan on a wire rack for 5 minutes. Then remove them from the pan and let them cool completely on the rack.
- Enjoy!
How to Serve Banana Nut Muffins
These muffins are delicious either warm or at room temperature. They make a great breakfast on their own or can be enjoyed with a smear of butter or a dollop of cream cheese. Pair them with a hot cup of coffee or tea for a cozy treat.
How to Store Banana Nut Muffins
To store your Banana Nut Muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container, and they will last for about 3 months. Thaw them at room temperature or microwave them for a quick snack.
Tips to Make Banana Nut Muffins
- Use very ripe bananas for the best flavor and sweetness.
- Don’t over mix the batter; it’s okay if it’s a little lumpy.
- Toasting the walnuts enhances their flavor.
- Feel free to add chocolate chips or dried fruit for a fun twist.
Variation
You can easily modify this recipe by substituting other nuts for walnuts, like pecans or almonds. You can also add a cup of chocolate chips for a sweeter treat or replace the whole wheat flour with oats for a different texture.
FAQs
1. Can I use frozen bananas?
Yes, you can use frozen bananas! Just thaw them and mash before adding them to the batter.
2. How can I tell when the muffins are done?
Muffins are done when they’re golden brown and a toothpick inserted into the center comes out clean.
3. Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar if you want less sweetness. The ripe bananas will still provide some natural sweetness.
Banana Nut Muffins
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour Can replace with more all-purpose flour.
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
Wet Ingredients
- 1 stick salted butter (melted) (1/2 cup)
- 3 large ripe bananas (mashed) Use very ripe for the best flavor.
- 1/2 cup sugar
- 1/4 cup dark brown sugar (packed)
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 - 1 cup walnuts (toasted if desired) Can substitute with pecans or almonds.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Melt the butter and allow it to cool slightly.
- In another bowl, mash the ripe bananas with a fork. Add the melted butter, both sugars, milk, egg, and vanilla extract. Stir until well blended.
Mixing
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Fold in half of the walnuts.
Baking
- Spoon the batter evenly into 12 greased or lined muffin cups, and sprinkle the remaining walnuts on top.
- Bake for 22-26 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.