Banana Nut Muffins
Servings: 12
Calories: 284kcal
Ingredients
- ½ cup salted butter
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 mashed ripe bananas large and extra ripe
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ cup chopped walnuts
Instructions
- First, heat the oven to 350°F.
- Take a big mixing bowl and blend the butter and sugar together by using an electric mixer. Blend at high speed for about 2-3 minutes, until it turns smooth.
- Next, incorporate the eggs and vanilla into the mixture by mixing them well until they're thoroughly combined.
- Stir in the mashed bananas uniformly into the muffin mix.
- With a low-speed whisk, carefully mix the baking soda, cinnamon, and flour until the batter is free of any dry ingredient clumps.
- Mix in the chopped walnuts to the muffin mix, ensuring they're spread evenly.
- Prepare a muffin tray with liners and evenly distribute the prepared batter into the liners.
- Bake the muffins for about 20 minutes or until a toothpick comes out clean when inserted in the middle of the muffins.
Notes
- You can keep any leftover muffins in a sealed plastic bag at room temperature for up to 4 days or refrigerated for 5 days.
- For best results and maximum flavor, use overripe bananas. Unripe bananas might not mash or blend into the batter as well.
- These muffins taste fantastic when garnished with some extra chopped walnuts.
- Cinnamon enhances the taste of the walnuts and counterbalances the sweetness of the bananas.
- Other nut options for these muffins include pecans and almonds.
Nutrition
Calories: 284kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 168mg | Potassium: 188mg | Fiber: 2g | Sugar: 22g | Vitamin A: 297IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg