Banana nut muffin recipe
There you have it—my go-to banana nut muffin recipe that never fails to brighten up mornings and snack times. It’s simple, cozy, and endlessly adaptable. Whether you enjoy them warm with butter, packed in a lunchbox, or straight from the freezer on a busy morning, these muffins are guaranteed to hit the spot.
Ingredients
- Dry Ingredients
- 1 ½ cups all-purpose flour – spooned and leveled
- 1 teaspoon baking soda – helps them rise nicely
- 1 teaspoon baking powder – for extra lift
- ½ teaspoon salt – balances the sweetness
- 1 teaspoon ground cinnamon – optional but cozy
- Wet Ingredients
- 3 medium ripe bananas – the spottier the better!
- ½ cup granulated sugar – adds sweetness
- ¼ cup brown sugar – adds moisture and depth
- ⅓ cup unsalted butter melted – for richness
- 1 large egg – room temperature for best mixing
- 1 teaspoon vanilla extract – for flavor
- Mix-ins
- ¾ cup chopped walnuts – lightly toasted if you want more flavor
- Optional Toppings
- A sprinkle of turbinado sugar – gives a crunchy top
- Extra walnut pieces – for presentation
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease with butter/oil.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mash bananas: In another bowl, mash the bananas with a fork until mostly smooth (a few lumps are fine).
- Combine wet ingredients: Stir in sugar, brown sugar, melted butter, egg, and vanilla until well mixed.
- Bring it together: Gently fold the wet mixture into the dry ingredients. Don’t overmix—just stir until combined.
- Add nuts: Fold in chopped walnuts.
- Fill muffin tin: Scoop batter evenly into muffin cups, filling each about ¾ full.
- Top: Add a sprinkle of turbinado sugar and extra walnuts, if desired.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use ripe bananas: The spottier and darker, the sweeter and moister your muffins will be.
- Don’t overmix: Stirring too much makes muffins tough. Stop once you don’t see streaks of flour.
- Toast the nuts: Toasting walnuts in a dry skillet over medium heat for 5 minutes intensifies the flavor.
- Check early: Every oven bakes differently. Start checking at 18 minutes.
- Batch size: This recipe makes 12 muffins, but you can double it easily.