Description
These Moist Banana Nut Muffins are a delightful treat perfect for breakfast or a snack. Featuring ripe bananas and crunchy walnuts, they are tender and flavorful with warm hints of cinnamon. Easy to prepare with a straightforward baking method, these muffins are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients
- ¼ cup soft light brown sugar
- ¼ cup all-purpose flour
- ¼ cup roughly chopped walnuts
- ½ tsp ground cinnamon
- 1½ cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt (omit if using salted butter)
Wet Ingredients
- 2 tbsps unsalted butter (melted)
- 1½ cups ripe bananas (about 3 large bananas)
- â…” cup soft light brown sugar
- 1 large egg (room temp)
- ¼ cup melted unsalted butter
- ¼ cup vegetable oil (unflavored, e.g., canola)
- 1 tsp vanilla extract/essence
Add-ins
- ¾ cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) using the conventional bake setting. Line a 12-hole standard muffin tray with paper liners and set aside to ensure easy removal of muffins after baking.
- Mix Dry Ingredients: In a medium bowl, combine ¼ cup light brown sugar, ¼ cup all-purpose flour, ¼ cup roughly chopped walnuts, and ½ tsp ground cinnamon. This mixture will be used to add extra topping texture and flavor to the muffins. In another large bowl, whisk together 1½ cups all-purpose flour, ¾ tsp baking soda, 1 tsp baking powder, ½ tsp ground cinnamon, and ½ tsp salt (skip if using salted butter).
- Prepare Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add ⅔ cup light brown sugar, 1 large room temperature egg, ¼ cup melted unsalted butter, ¼ cup vegetable oil, and 1 tsp vanilla extract. Stir well until the mixture is combined and smooth.
- Combine Wet and Dry: Pour the wet banana mixture into the bowl of dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender. Fold in the ¾ cup chopped walnuts for added crunch.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tray holes, filling each about three-quarters full. Then sprinkle the prepared topping mixture (from step 2) over each muffin batter for extra flavor and texture.
- Bake: Place the muffin tray in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and spring back when lightly pressed.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm as desired.
Notes
- Using ripe bananas is crucial for sweetness and moisture.
- If using a convection oven with a fan, reduce the temperature to 400°F (200°C) and check for doneness earlier.
- You can substitute walnuts with pecans or omit nuts if allergic.
- Do not overmix the batter to avoid tough muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
