Banana nut Muffin
An all-time favorite, these moist and tender banana nut muffins are perfect for breakfast or as an afternoon snack. The combination of ripe bananas and crunchy walnuts creates a delightful treat that everyone loves.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 ½ cups All-purpose flour
½ cup Granulated sugar
¼ cup Light brown sugar
1 teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamo
2 Large eggs
½ cup Unsalted butter
¼ cup Whole milk
1 teaspoon Vanilla extract
3 large Very ripe bananas
¾ cup Chopped walnuts
Instructions
- Preheat your oven to 425°F (220°C) and prepare a muffin ti
- Whisk together all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and ground cinnamon in a large bowl
- In a separate bowl, mash the very ripe bananas and mix with melted butter, eggs, milk, and vanilla extract
- Combine wet and dry ingredients, mixing until just combined
- Fold in the chopped walnuts
- Fill muffin cups about 2/3 full and sprinkle extra walnuts on top if desired
- Bake for 5 minutes at 425°F, then reduce temperature to 375°F and bake for an additional 15-18 minutes
- Cool in the tin for 5 minutes, then transfer to a wire rack
Notes
Use very ripe bananas for best flavor.
Do not overmix the batter to keep muffins tender.
For a gluten-free option, use a gluten-free all-purpose flour blend.
Find it online: https://onthatplate.com/banana-nut-muffin/