Banana Nut Muffin

Oh, let me tell you about these Banana Nut Muffins—these aren’t just any old muffins, but a cozy invitation into a world where bananas have a starring role beyond your average banana bread. They’re nutty, moist, and just sweet enough to make you dance in your kitchen slippers. The kind where the aroma alone makes you want to hug yourself. A mix of comfort and nostalgia, perfect for breakfast or a sneaky afternoon snack. Promise, they’re gonna be your new favorite household staple.

Speaking of household staples, my husband and little ones are practically muffin detectives—always sniffing around for something delicious. This banana nut muff disaster was no exception! The first time I made them, I forgot to add the sugar and they kindly said, “They’re, um, interesting, Mom!” A classic mess-up. But since perfecting the recipe, they’re my kiddo’s lunchbox request and my hubby’s favorite thing to grab before rushing out the door.

How to Make It

Grab those overly ripe bananas that have been giving you the side-eye from the fruit basket. Smash them up with some flour and just a touch of magic. Stir in your nuts—pecans, walnuts, almonds—whatever makes your heart sing. A little swirl of vanilla and a sprinkle of love, and you’re golden.

✔Ingredient Notes

– Bananas: The riper, the better! But beware—I’ve used underripe ones before, and they just don’t mash quite right.
– Nuts: Pecans and walnuts are divine here. I’ve skipped them in desperation, and while they are still good, they lack that delightful crunch.
– Flour: Regular all-purpose is perfect, but if you’re feeling fancy, a little whole wheat flour adds an interesting texture.

✔Recipe Steps

1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or give it a good spray.
2. Mash bananas in a bowl and stir in sugar and melted butter until it’s somewhat smooth.
3. Beat in egg and vanilla. You’ll spill vanilla every time (or is that just me?).
4. Whisk together your dry stuff: flour, baking soda, salt. Fold it in gently!
5. Stir in those nuts. Sneak a taste test; why not?
6. Spoon batter into muffin cups and bake for about 20 minutes. Let them cool if you can wait!

What to Serve It With

These muffins are a breakfast dream with a steaming mug of coffee or a cold glass of milk. If you can handle the extra indulgence, a bit of butter or almond spread never hurt.

✔Tips & Mistakes

Let those bananas get nice and speckled—more spotty, more sweetness! Oh, and trust me, once I forgot the egg… you can imagine how that turned out (hint: a crumbly mess).

✔Storage Tips

Toss these in an airtight container and leave them on the counter for a few days. If you want them to last, a cozy home in the fridge is a good idea. The cold makes them a bit firmer, but honestly, who cares when they taste this good? Sneak one for breakfast—zero judgment.

✔Variations and Substitutions

Feeling fancy? Stir in some chocolate chips or dried cranberries. Want to go sugar-free? Swap in some honey or maple syrup; just keep an eye on the baking time as they may brown differently. No nuts? Coconut flakes add a sweet surprise.

Frequently Asked Questions

Banana Nut Muffin

These Banana Nut Muffins are moist, flavorful, and packed with chopped walnuts. Perfect for a quick breakfast or snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.75 cups granulated sugar
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.25 tsp salt
• ▢ 3 large ripe bananas mashed
• ▢ 0.333 cup unsalted butter melted
• ▢ 1 large egg
• ▢ 0.5 tsp vanilla extract
• ▢ 0.5 cup chopped walnuts optional

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the mashed bananas, melted butter, egg, and vanilla extract until combined.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chopped walnuts.
• Spoon the batter evenly into the prepared muffin cups.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.