Banana Nut Muffins
Make this easy banana nut muffin recipe for moist and delicious muffins perfect anytime of day!
Servings: 12
Calories: 277
Equipment
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2-3 large bananas
- 2 large eggs
- 3 Tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour plus 1 teaspoon to toss with the walnuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350F. Line muffin tin with paper liners and set aside.
- In a large bowl or the bowl of a stand mixer, cream butter together with brown and granulated sugar until light and fluffy.
- Mix in bananas. Blend in eggs, milk, and vanilla. There may be lumps from the bananas.
- Add flour, baking soda, baking powder, cinnamon, and allspice. Mix until just combined.
- Coat walnuts in 1 teaspoon flour and fold into batter.
- Spoon the batter evenly between prepared muffin tin (I use a 3 Tablespoon cookie scoop).
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in muffin tin. Carefully remove and cool on a cooling rack or serve warm.
Notes
- Bring butter and eggs to room temperature for faster and easier blending.
- Make sure baking soda and baking powder are not expired for best results.
- Toast nuts or seeds before using to intensify their flavor and crunch.
- Aerate flour with a whisk before measuring it out.
Nutrition
Calories: 277 | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 143mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg