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Delicious Banana Nut Muffins fresh out of the oven.

Banana Nut Muffins

These delightful Banana Nut Muffins are made with ripe bananas and crunchy nuts, perfect for a comforting breakfast or snack.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • ½ cup unsalted butter, melted and cooled slightly Add moisture and rich flavor.
  • ⅔ cup light brown sugar, lightly packed Use fresh and soft for caramel-like sweetness.
  • 2 large eggs Acts as a binding agent.
  • 2 cups mashed very ripe bananas (about 3-4 bananas) Ripe bananas ensure a sweeter flavor.
  • 2 teaspoons pure vanilla extract Brings a lovely aroma.
  • 1 ¾ cups all-purpose flour Fluff and level for the right texture.
  • 1 teaspoon baking soda A rising agent.
  • ¼ teaspoon salt Enhances overall flavor.
  • ½ teaspoon ground cinnamon (optional) Adds warmth; can be omitted.
  • ½ cup chopped walnuts, macadamia nuts, pecans, or hazelnuts Choose your favorite nuts.
  • ¼ cup brown sugar For a sweet topping.
  • 2-3 tablespoons chopped walnuts, macadamia nuts, pecans, or hazelnuts Adds texture on top.

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. In a large bowl, whisk the melted butter and brown sugar until smooth.
  3. Add the eggs, mashed bananas, and vanilla; whisk until combined.
  4. In another bowl, combine flour, baking soda, salt, and cinnamon.
  5. Slowly add the dry ingredients to the wet, folding gently until just combined.
  6. Gently fold in ½ cup of chopped nuts.
  7. Grease or line muffin cups and divide the batter evenly.
  8. Sprinkle the tops with brown sugar and remaining nuts.
  9. Bake for 14-17 minutes, or until a toothpick comes out clean.
  10. Allow muffins to cool on a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to three days; they can also be frozen for longer storage.