Description
Banana Nut Muffins are soft, moist muffins made with ripe bananas, crunchy walnuts or pecans, and simple pantry ingredients. This classic breakfast treat is quick, versatile, and crowd-pleasing perfect for breakfast, brunch, or an anytime snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ¾ cup sugar
- ⅓ cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts, pecans, or almonds
- Optional: glaze or streusel topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
- In a large bowl, mash bananas and mix in sugar, melted butter, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gently fold the dry mixture into the wet ingredients until just combined (do not overmix).
- Fold in chopped nuts.
- Divide batter evenly into muffin cups, filling about ⅔ full.
- Bake for 18–20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Cool on a wire rack before serving.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Don’t overmix the batter—this keeps the muffins soft and fluffy.
- Add spices like cinnamon or nutmeg for more flavor.
- Store at room temperature up to 3 days, or freeze up to 3 months.
- Reheat in the oven at 300°F (150°C) for 3–5 minutes or microwave for 10–15 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~210
- Sugar: 15 g
- Sodium: 185 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg