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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 10g
Notes
These muffins are great warm or at room temperature. They can be enjoyed as is or with butter or cream cheese. For extra sweetness, consider adding chocolate chips. Store in an airtight container for up to 3 days or freeze for longer storage.
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