Moist Banana Nut Muffins That Are Simply Irresistible

Delightful Banana Nut Muffins made with ripe bananas and crunchy walnuts for a delicious breakfast treat.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

3 large Ripe Bananas The more speckles, the sweeter the flavor.
1/3 cup Melted Butter Avoid adding hot butter to the bananas.
1 teaspoon Baking Soda Essential for rising.
1 pinch Salt Enhances overall flavor.
3/4 cup Sugar Sweetens and helps structure.
1 large Egg Beaten, adds moisture and structure.
1 teaspoon Vanilla Extract Adds depth to flavor.
1 1/2 cups All-Purpose Flour Can substitute with whole wheat flour.
1/2 cup Chopped Walnuts Can substitute with pecans.

Equipment

Oven
Mixing bowl
Muffin tin
Fork
spoon or ice cream scoop

Method

Baking Instructions

Preheat your oven to 350°F (175°C) and prepare the muffin tin.
Mash 2-3 ripe bananas in a mixing bowl until smooth.
Combine melted butter with mashed bananas.
Mix in baking soda and a pinch of salt.
Add sugar, egg, and vanilla extract, stirring until smooth.
Fold in all-purpose flour until just combined.
Gently fold in chopped walnuts.
Spoon batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes until golden brown.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

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