Banana Nut Muffins
Soft, tender muffins with ripe banana flavor and a nutty crunch. Perfect for breakfast or an afternoon snack—ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 12
- Calories
- 198
- Protein
- 4g
Ingredients
- 3 medium ripe bananas, mashed
- 1.75 cups all-purpose flour
- ¾ cup sugar
- 1 large egg
- 4 tablespoons butter, melted
- ¾ cup walnuts or pecans, chopped
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- 1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- 2
Mash bananas in a large bowl until mostly smooth with some small lumps.
- 3
Whisk together flour, baking powder, and salt in a separate bowl.
- 4
Add sugar, melted butter, and egg to the bananas. Stir until combined.
- 5
Add flour mixture to banana mixture and stir just until no dry streaks remain—do not overmix.
- 6
Fold in chopped nuts until evenly distributed.
- 7
Divide batter evenly among muffin cups, filling each about 2/3 full.
- 8
Bake until a toothpick inserted in the center comes out clean, 18–22 minutes.
- 9
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners
- large mixing bowl
- medium mixing bowl
- whisk
- spoon or spatula
- toothpick
- wire cooling rack
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