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Banana Nut Muffins

These muffins are a delightful way to use up overripe bananas, offering a perfect balance of sweetness and crunch with every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ripe bananas mashed
  • 1/3 cup melted butter
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts or pecans

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or fork
  • Muffin tin
  • Parchment paper or muffin liners
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease the muffin tin or line it with parchment paper.
  3. In a mixing bowl, mash the bananas until smooth. Stir in the melted butter, beaten egg, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Pour the dry ingredients into the banana mixture. Stir gently until just combined.
  6. Fold in the sugar and chopped nuts until evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each cup about two-thirds full.
  8. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.

Notes

These muffins are delightful on their own but can be enjoyed with a smear of butter or cream cheese.