Description
These Banana Walnut Muffins are moist, flavorful, and perfect for a quick breakfast or snack. Loaded with ripe bananas and crunchy walnuts, these muffins are easy to make and even easier to enjoy.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup chopped walnuts
- Extra walnuts for topping (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
- Combine: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in the chopped walnuts.
- Bake: Divide the batter among the muffin cups, filling each 3/4 full. Top with extra walnuts if desired. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in a handful of chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for later consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
