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Three freshly baked Banana Nut Muffins, one cut open, served on a white plate with walnuts on top.

Banana Nut Muffins

These Banana Nut Muffins offer a classic, comforting texture. The walnuts provide a nice crunch that balances the soft banana.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients & Add-ins

  • 3 very ripe bananas mashed (about 1 1/4 cups)
  • 1/2 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts

Instructions
 

  • Preheat your oven to 180°C. Line a muffin tin with paper liners.
  • In one bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • In a separate bowl, mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until the mixture is smooth.
  • Gently combine the wet ingredients with the dry ingredients. Mix only until just combined; do not overmix.
  • Fold the chopped walnuts into the batter.
  • Fill the prepared muffin cups about 3/4 full with batter.
  • Bake for 18 to 22 minutes, or until the tops are domed and golden brown, and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. The texture should be moist and tender.

Notes

For presentation, you can top the cooled muffins with a light dusting of powdered sugar and a few extra chopped walnuts.
By Grace Williams, contributor at Recipes by Betty.
Keyword banana nut muffins, banana walnut muffins, moist banana nut muffins