Baked banana nut muffins are a favorite for many people. They have the perfect balance of sweetness and a hint of cinnamon, making them irresistible to even the pickiest eater.
These muffins can be enjoyed on their own or used as an ingredient in other recipes such as Banana Nut Bread or Banana Nut Pancakes. This recipe takes 10 minutes to prepare and 20 minutes to bake, yielding 12 delicious muffins that will please any appetite!
Why are banana nut muffins so popular?
Banana nut muffins are so popular with so many people because they are easy to make, delicious to eat, and versatile for other recipes.
There are many reasons why these muffins are popular with so many people; they can be eaten by themselves or used as an ingredient in a variety of recipes such as Banana Nut Bread or Banana Nut Pancakes!
You don’t want to miss our Blueberry Muffins for an easy breakfast for the kids. And when the holidays come around, these Christmas Morning Muffins or Mini Pumpkin Muffins are a great way to start your day.
Can you make these muffins ahead?
Yes, you can create this recipe ahead of time by preparing the mixture for the muffins and placing it in a bowl with plastic wrap touching the top. This will keep them moist, fresh, and flavorful!
Can you freeze banana nut muffins?
Yes, you can freeze these muffins.
Prepare the mixture for the muffins and place them in a freezer-safe container or bag with space around each to allow air to flow freely. Allow room for the expansion of frozen goods as they expand when placed in your freezer! Seal up tightly before placing it in the freezer.
To defrost the banana nut muffins batter, place the container in a refrigerator overnight or for about six hours.
Bake them when you’re ready to use them!
What are the ingredients to make banana nut muffins?
The ingredients to make this recipe are:
bananas – you can use ripe bananas or even overripe bananas!
butter – for more flavor, use unsalted butter;
milk – for a richer taste and to help with the rising of the muffins;
eggs– will bind everything together nicely. One egg per cup of liquid called for is usually sufficient;
vanilla extract – can be substituted with lemon extract;
sugar – granulated or brown sugar of your choice, added to taste. You’ll want the muffins to have a slight sweetness to them;
flour – all-purpose flour is best as it’s generally a blend of hard and soft wheat flours that produce an ideal texture for baking purposes;
baking soda – helps with rising and leavening in baked goods by releasing carbon dioxide bubbles from the batter during cooking. The acidity also reacts with some ingredients (such as baking powder), leading to additional chemical reactions such as big airy cakes or fluffy cookies.;
salt – brings out flavors when used sparingly, but too much will overpower everything else, so be careful! A little salt goes a long way.;
walnuts – adds a bit of crunch to these muffins and is also high in heart-healthy omega-three fatty acids. The addition of walnuts to the batter will make for some tasty little muffin bites!
This recipe yields 12 muffins, but you can bake just as many or as few as you like.
I baked mine in batches so that they were all done at once and didn’t have to wait around for them, though if your oven runs hot, it’s best not to overfill it with too much baking material.
How to Make Banana Nut Muffins
Now that you have your ingredients, it is time to start making these delicious muffins.
First, preheat your oven to 350 degrees Fahrenheit and grease your muffin pan with non-stick cooking spray.
Next, in a medium bowl, add the mashed bananas, butter (melted), and milk and incorporate.
After you have incorporated the ingredients listed above, beat the egg, vanilla, and brown sugar.
Add the remaining dry ingredients and fold in until just mixed.
Fold in walnuts before spooning batter into muffin tins and baking for 20 minutes.
Put muffin cups in the pan, and fill about ¾ full. Top with additional walnuts, if desired.
Place the muffins in a pre-heated oven and bake for 18-20 minutes or until a toothpick inserted into the center of one is clean.
Remove from oven, then let stand about 4 minutes before transferring to a cooling rack. Remove from oven and cool for at least 5-10 minutes before serving.
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ c. unsalted butter, melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts, chopped + extra to top muffins before baking, if desired
1. Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set it aside.
2. Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
3. Beat in the egg and vanilla, and brown sugar.
4. Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
5. Fill muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
6. Place in the pre-heated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Amount Per Serving: Calories: 307Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 343mgCarbohydrates: 45gFiber: 2gSugar: 22gProtein: 5g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.