Warm banana nut muffins are a great snack and ready in 30 minutes. This is also a delicious way to use those older over-ripe bananas. Once you start seeing brown spots, the fruit is ripening and getting sweeter! With this banana muffin recipe you’ll make some of the best banana nut muffins every single time!
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Ingredients
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ cups unsalted butter, melted
- ¼ cups while milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cups brown sugar
- ½ cups sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cups walnuts, chopped + extra to top muffins before baking, if desired
Substitutions
- Substitute the crunchy walnuts with chopped toasted pecans or chocolate chips
- Add 1 1/2 tsp powdered cinnamon for a lovely hint of cinnamon to your
Equipment
- Oven
- Large bowl
- Muffin pan
- Measuring cup
- Electric mixer or potato masher
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine the wet ingredients.
- Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients in the banana mixture and fold in until just mixed. Then, fold in the walnuts.
- Fill muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Cooking Tips
- This is a great recipe for using up overripe bananas (bananas with black spots on them).
- Use muffin liners for easy handling and cleanup.
- If you’re making jumbo muffins, they will need to cook longer so check with a toothpick in the center of the muffin to make sure they are cooked all the way through.
Serving
Open and insert slices of butter so they melt upon serving.
Storage Instructions
Muffins can be stored covered with plastic wrap at room temperature for a day, in an airtight container or ziplock bag in the refrigerator up to four days and in a freezer bag in the freezer up to two months.
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Banana Nut Muffins
Warm banana nut muffins are a great snack and ready in 30 minutes. This is also a delicious way to use those older over-ripe bananas. Once you start seeing brown spots, the fruit is ripening and getting sweeter! With this banana muffin recipe you'll make some of the best banana nut muffins every single time!
Ingredients
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ cups unsalted butter, melted
- ¼ cups while milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cups brown sugar
- ½ cups sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cups walnuts, chopped + extra to top muffins before baking, if desired
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine the wet ingredients.
- Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients in the banana mixture and fold in until just mixed. Then, fold in the walnuts.
- Fill muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Notes
- This is a great recipe for using up overripe bananas (bananas with black spots on them).
- Use muffin liners for easy handling and cleanup.
- If you're making jumbo muffins, they will need to cook longer so check with a toothpick in the center of the muffin to make sure they are cooked all the way through.