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Banana Nut Muffins

Incredible Banana Nut Muffins for a Cozy Breakfast Treat

These Banana Nut Muffins are a nostalgic hug in a cup and incredibly easy to make.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup All-Purpose Flour Can be replaced entirely with whole wheat flour if desired.
  • ½ cup Whole Wheat Flour Optional, but a fantastic healthy alternative.
  • 1 teaspoon Baking Soda Essential for that perfect rise.
  • ½ teaspoon Salt Key for balancing the sweetness.
  • to taste Nutmeg & Cinnamon Feel free to adjust according to your taste preference.
  • ⅓ cup Salted Butter Can substitute with unsalted butter or coconut oil.
  • 3 Ripe Bananas Ensure they’re very ripe for the best flavor.
  • ½ cup Sugar Consider reducing to taste or substituting with honey.
  • ¼ cup Dark Brown Sugar Can use light brown sugar as a substitute.
  • ⅓ cup Milk Almond or oat milk works well for lactose-free.
  • 1 large Egg Can replace with a flax egg for a vegan option.
  • ½ cup Chopped Walnuts Toast them beforehand for enhanced flavor.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions for Banana Nut Muffins
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or greasing each cup.
  2. In a large bowl, whisk together 1 cup of all-purpose flour, ½ cup of whole wheat flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and a sprinkle of nutmeg and cinnamon.
  3. In another bowl, mash 3 ripe bananas and mix in ⅓ cup of melted salted butter, ½ cup of sugar, ¼ cup of dark brown sugar, ⅓ cup of milk, and a large egg.
  4. Pour the wet mixture into the dry ingredients and gently stir until just incorporated.
  5. Fold in ½ cup of chopped walnuts, reserving a small handful for topping if desired.
  6. Scoop the batter into each muffin cup, filling them about two-thirds full and sprinkling reserved walnuts on top.
  7. Bake for 22-26 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in microwave or oven before serving.

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