Banana Nut Muffins
These Banana Nut Muffins are soft, flavorful, and perfect for breakfast or a midday snack, with the delightful aroma of ripe bananas and toasted nuts.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted and cooled slightly
- ⅔ cup light brown sugar, lightly packed Make sure it is fresh and soft
- 2 large eggs
- 2 cups mashed very ripe bananas (about 3-4 bananas)
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour Fluff the flour, lightly scoop and level
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Add-Ins
- ½ cup chopped walnuts, macadamia nuts, pecans, or hazelnuts
- ¼ cup brown sugar
- 2-3 tablespoons chopped walnuts, macadamia nuts, pecans, or hazelnuts
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the melted butter and brown sugar until combined.
- Add the eggs, mashed bananas, and vanilla extract, whisking until the mixture is smooth.
- In another bowl, sift together the flour, baking soda, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
- Fold in the chopped nuts just until incorporated.
- Grease or line 15 standard-sized muffin cups and divide the batter evenly among them.
- Sprinkle brown sugar and remaining nuts on top before placing in the oven.
Baking
- Bake in the preheated oven for 14-17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack before serving.
Notes
For variations, consider adding chocolate chips or peanut butter to the batter. Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.