Delicious Banana Nut Muffins Recipe
Who doesn’t love a warm, fluffy muffin fresh out of the oven? Banana nut muffins are the perfect mix of sweet, nutty goodness that makes for a delightful breakfast or snack. They’re easy to make and provide a wonderful way to use up those ripe bananas sitting on your counter. Plus, the added crunch of walnuts elevates these muffins to a whole new level of deliciousness! 🍌🌰
Why make this recipe?
Banana nut muffins are not just quick to whip up, but they’re also a great way to get your day started right. The combination of bananas and nuts provides natural sweetness and essential nutrients. These muffins are perfect for busy mornings or a cozy afternoon treat. Plus, they’re freezer-friendly, making them a fantastic make-ahead option.
How to prepare Banana Nut Muffins
Ingredients:
- 2 ripe bananas 🍌
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter 🧈
- 1 egg 🥚
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts 🌰
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth. 🍌
- Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract into the bowl. Mix until well combined. 🥚
- In another bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix! 🥄
- Fold in the chopped walnuts. 🌰
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to serve Banana Nut Muffins
Serve your banana nut muffins warm or at room temperature. They are delightful on their own, but you can also spread a little butter on top for extra flavor. Pair them with a cup of coffee or tea for a comforting snack. ☕️
How to store Banana Nut Muffins
Store your banana nut muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap, and then place them in a freezer-safe bag. They can last up to 3 months in the freezer. Just thaw them at room temperature or pop them in the microwave for a quick reheat when you need a snack! ❄️
Tips for preparing Banana Nut Muffins
- Choose very ripe bananas for the sweetest and moistest muffins. 🍌
- Don’t overmix the batter; a few lumps are okay. This will help keep your muffins fluffy.
- Feel free to add chocolate chips or dried fruits for added flavor and texture.
- If you like a deeper nutty flavor, lightly toast your walnuts before adding them to the batter. 🌰
Variations
If you want to switch things up, consider these variations:
- Chocolate Banana Nut Muffins: Add chocolate chips to the batter for a sweet twist.
- Cinnamon Banana Nut Muffins: Stir in 1 teaspoon of ground cinnamon for extra warmth.
- Healthy Banana Nut Muffins: Substitute half the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Q1: Can I use frozen bananas in this recipe?
A1: Yes! Just be sure to thaw and drain any excess moisture before mashing.
Q2: How can I make these muffins gluten-free?
A2: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Q3: What can I substitute for eggs?
A3: You can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or 1/4 cup of unsweetened applesauce as an egg replacement.
Now you’re ready to bake up a batch of these delightful banana nut muffins! Enjoy every bite! 🥳