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Freshly baked Banana Nutty Muffins with nuts and bananas on a wooden table

Banana Nut Muffins

These fluffy and rich Banana Nut Muffins, filled with ripe bananas and crunchy walnuts, are perfect for breakfast or a midday snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour You can opt for 1 ½ cups for a lighter texture.
  • ½ cup whole wheat flour Adds a nutty twist.
  • 1½ teaspoons baking soda For leavening.
  • ¼ teaspoon salt Enhances flavors.
  • ⅛ teaspoon nutmeg Adds aromatic essence.
  • ⅛ teaspoon cinnamon Adds aromatic essence.
Wet Ingredients
  • ½ cup salted butter (melted) For richness.
  • 3 large ripe bananas Mash for creamy sweetness.
  • ½ cup sugar Adds sweetness.
  • ¼ cup packed dark brown sugar For depth of flavor.
  • ¼ cup milk To combine with wet ingredients.
  • 1 large egg Bind the mixture.
  • 1 teaspoon vanilla extract For flavor.
  • ¾-1 cup toasted walnuts For crunch; can adjust amount.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon.
  3. Melt the stick of salted butter in the microwave or on the stovetop. Let it cool slightly.
  4. In a separate bowl, mash the ripe bananas with a fork until smooth with some small chunks.
  5. Add the melted butter, sugars, milk, egg, and vanilla extract to the mashed bananas and stir until well combined.
Baking
  1. Pour the wet banana mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
  2. Fold in half of the chopped walnuts into the batter.
  3. Spoon the batter into 12 greased or paper-lined muffin cups, filling each about two-thirds full.
  4. Sprinkle the remaining walnuts on top of the muffins.
  5. Bake for 22-26 minutes, or until golden brown and a toothpick comes out clean.
  6. Let the muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

To keep muffins fresh, store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. You can also customize the recipe with chocolate chips or dried fruit.