The Best Banana Nut Muffins
These banana nut muffins are fluffy, buttery and are packed with flavor. Not to mention you can whip them up in just a few minutes!
We are almost 2 weeks into the new year and I have to admit, it’s been a slow start for me. I’ve been frantically making lists of recipes to test, to-do lists for this new baby blog, and goals for the year. Now it’s time to start actually doing something. I’m easing my way back into the kitchen for some baking love.
I went with a simple banana nut muffins for the first recipe of the year. Muffins are a no-brainer for easy baking. And all you need are a few pantry staples and 3 ripe bananas. Start to finish, you can whip these up in about 40 minutes.
This is my favorite banana nut muffin recipe. These are full of walnuts cinnamon, butter and extra ripe bananas. I also added some semisweet chocolate chips because I saw some in the pantry. Chocolate never hurts the situation! But feel free to omit the chocolate chips if you like.
Tips for Great Banana Nut Muffins
- I prefer to use butter in my muffins. You can technically use canola or coconut oil, but using butter will give you tons more flavor!
- Add a little bit of milk (or even sour cream or yogurt) to provide moisture and prevent the dreaded dry muffins.
- Use brown sugar. While these muffins can be made using all white sugar, I really love the richer flavor that’s comes from brown sugar. So I do a combo.
- Mix gently. Over-mixing will result in tough, chewy texture. The goal is soft and tender muffins so a light stir will do!
The BEST Banana Nut Muffins
- 1 1/2 cups bananas about 3 large
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp milk or greek yogurt
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- Preheat oven to 425°F. Line 12-count muffin pan with paper liners or coat with cooking spray.
- In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
- In a medium bowl, mash bananas. Whisk in the melted butter, eggs, vanilla and milk or yogurt.
- Add the dry ingredients and use a spatula to gently mix just until combined. Fold in walnuts and chocolate chips.
- Spoon the batter into muffin pan, filling all the way to the top. Bake for 5 minutes at 425. Then, with the muffins in the oven, reduce the temperature to 350°. Bake for an additional 15-16 minutes, until a toothpick comes out clean.
- Allow the muffins to cool for a couple minutes in the pan, then transfer to a cooling rack.