Banana Nut Muffins Recipe: Moist, Easy, and Delicious
This Banana Nut Muffins Recipe delivers perfectly moist, fluffy muffins packed with ripe bananas and crunchy nuts. Easy to make, delicious for breakfast, snack, or dessert!
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- Muffin tin (12-cup)
- Paper muffin liners or non-stick spray
- Whisk
- Spatula or wooden spoon
- Ice cream scoop (optional)
- Wire cooling rack
Ingredients
- 1 ½ cups 190g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas mashed (about 1 ½ cups)
- ½ cup 115g melted unsalted butter
- ¾ cup 150g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup 90g chopped walnuts or pecans (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, combine the melted butter and brown sugar. Mix until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
- Fold in the chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra chopped nuts on top if desired.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Notes
Use very ripe bananas for the best flavor and moisture.
Do not overmix the batter to ensure tender muffins.
Toast your nuts lightly for an extra flavor boost.
You can substitute the nuts with chocolate chips or omit them entirely if preferred.