Description

Indulge in the comforting aroma of freshly baked banana nut muffins that are as delightful to make as they are to eat. This easy recipe features ripe bananas and crunchy nuts, creating moist, fluffy muffins perfect for breakfast or a sweet snack. With just a handful of simple ingredients, you can whip up these tasty treats that will warm your heart and home. Enjoy them fresh out of the oven or freeze for later – either way, they’re sure to become a family favorite.

Ingredients

Scale

3 ripe bananas (mashed)
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup granulated sugar
½ cup brown sugar (packed)
⅓ cup vegetable oil
2 large eggs
½ cup chopped walnuts or pecans

Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin pan with grease or liners.
In a large bowl, mash the ripe bananas until smooth but slightly chunky.
In another bowl, whisk together flour, baking soda, salt, granulated sugar, and brown sugar until well combined.
Mix the vegetable oil and eggs into the mashed bananas until evenly blended.
Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing. Stir in chopped nuts.
Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes or until golden brown and a toothpick comes out clean. Allow to cool slightly before enjoying.

Nutrition

Serving Size: 1 muffin (80g)
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added flavor, try incorporating chocolate chips or dried fruit. Enhance the taste by adding spices like cinnamon or nutmeg. Store leftover muffins in an airtight container for up to three days or freeze for longer storage.