Savor the delightful blend of sweet bananas and crunchy walnuts in these Banana Nut Muffins. Perfect for a cozy breakfast or a comforting snack, they offer a delicious balance of flavors that you'll absolutely love!
These banana muffins are made with sweet ripe bananas and hearty walnut nuts. They make for a classic breakfast muffin that the whole family will love.
Banana Nut Muffins have long been a staple in home kitchens, known for their simple ingredients and heartwarming flavors. They're the perfect addition to a lazy Sunday brunch, a comforting snack on a chilly evening, or a delightful treat during festive gatherings.
What You'll Love About This Recipe
- Simplicity: Easy to make with straightforward instructions.
- Flavorful: The natural sweetness of bananas combined with the richness of walnuts.
- Versatile: Perfect for breakfast, as a snack, or a dessert.
- Customizable: Easy to adapt with different nuts or add-ins.
- Comforting: Each muffin is a little piece of home-baked joy.
Ripe Bananas: The star of your muffins. Choose bananas that are ripe and spotty, as they are sweeter and mash easily.
Unsalted Butter: Melted butter adds richness and moisture to your muffins. If you prefer a lighter version, you can use oils like canola or vegetable oil.
Whole Milk: It makes the muffins tender. You can also use almond, soy, or oat milk for a dairy-free option.
Large Egg: It binds the ingredients together and helps the muffins rise. For a vegan option, try a flax egg or applesauce.
Vanilla Extract: Adds a lovely aroma and enhances the overall flavor of the muffins.
Brown Sugar & Sugar: The combination of these two gives a perfect balance of sweetness and a hint of caramel.
All-Purpose Flour: The base of your muffin batter. For a healthier option, you can mix in some whole wheat flour.
Salt: Just a pinch to balance the sweetness.
Baking Soda: This helps your muffins rise and become fluffy.
Chopped Walnuts: They add a delightful crunch and nutty flavor. Feel free to substitute with pecans, almonds, or any nuts you like.
- Standard Muffin Tin: Essential for shaping the muffins. Mini or jumbo tins can also be used, adjusting baking time accordingly.
- Mixing Bowls: For combining ingredients.
- Whisk or Hand Mixer: To mix the batter evenly.
- Spatula: For folding in the dry ingredients and walnuts.
Start by heating your oven to 350°F. This ensures the oven is at the right temperature when your muffins are ready to bake. While the oven heats up, grab your muffin tin and spray it evenly with non-stick cooking spray. This step is crucial to prevent your muffins from sticking to the tin.
In a large mixing bowl, combine your mashed bananas, melted butter, and milk.
The bananas should be well mashed to blend smoothly into the batter. Stir these ingredients together until they're thoroughly mixed.
Next, it's time to add the egg, vanilla extract, and brown sugar to your banana mixture.
Crack the egg in a separate bowl first to avoid any shell bits. Beat these ingredients into the mixture until you have a smooth, even consistency. The brown sugar should be completely dissolved.
Now, gently fold in the dry ingredients – your flour, salt, and baking soda. It's important to add these gradually and mix just until combined.
Overmixing at this stage can make your muffins tough.
After the dry ingredients are incorporated, fold in the chopped walnuts. Be gentle to keep the air in the batter.
With your batter ready, spoon it into the muffin cups, filling each about ⅘ full.
This leaves enough room for the muffins to rise without spilling over. If you like, sprinkle a few extra walnuts on top of each muffin for added crunch and flavor.
Place your muffin tin in the pre-heated oven. Bake the muffins for 18-20 minutes.
To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they're ready. If there’s batter on the toothpick, give them a few more minutes.
Once baked, remove the muffins from the oven and let them cool in the tin for 5-10 minutes. This resting time helps the muffins set and makes them easier to remove from the tin. Serve them warm and enjoy your homemade muffins!
Use Overripe Bananas: Choosing overripe bananas for your muffins is key. They're softer and sweeter than their just-ripe counterparts, which means they mash easily and add a natural sweetness to your muffins. This not only enhances the banana flavor but also contributes to a moist texture.
- Oil for Butter: For a different texture, you can substitute the butter with a neutral-flavored oil.
- Different Nuts: Almonds, pecans, or even a mix of nuts can be used in place of walnuts.
- Dairy-Free Milk: Any dairy-free milk can be used instead of whole milk.
- Chocolate Chip Banana Nut Muffins: Add a cup of chocolate chips to the batter for an extra sweet treat.
- Blueberry Banana Nut Muffins: Fold in a cup of fresh or frozen blueberries for a fruity twist.
- Cinnamon-Spiced Banana Nut Muffins: Add a teaspoon of cinnamon to the batter for a warm, spiced flavor.
Storing your Banana Nut Muffins properly ensures they stay fresh and delicious for as long as possible.
Room Temperature: Store the completely cooled muffins in an airtight container. Place a sheet of paper towel at the bottom of the container to absorb excess moisture. This helps in keeping the muffins fresh and prevents them from becoming too moist. If you live in a particularly warm or humid climate, consider storing them in a cooler place or refrigerating them to extend their shelf life.
Refrigerator: Muffins can be refrigerated in an airtight container for up to a week. To avoid the muffins from drying out, ensure the container is properly sealed. When you’re ready to eat one, you can warm it up in the microwave for a few seconds to bring back that fresh-baked warmth and texture.
Freezer: For long-term storage, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label the bag with the date, as they can be stored in the freezer for up to 3 months. This individual wrapping is key to preventing freezer burn and keeping each muffin fresh.
Thawing and Reheating: To thaw, leave the muffins at room temperature for a few hours or overnight. For a quick thaw, you can unwrap a muffin and microwave it on low power for about 30 seconds. To restore the just-baked texture, warm the thawed muffins in an oven preheated to 350°F for about 5 minutes.
Banana Nut Muffins
- Non-stick cooking spray
- 3 bananas mashed
- ¼ cup unsalted butter melted
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup walnuts chopped (plus extra for topping)
- Preheat oven to 350°F. Spray muffin tin with non-stick spray.
- In a large bowl, combine mashed bananas, melted butter, and milk.
- Beat in egg, vanilla extract, and sugars until smooth.
- Sift in flour, salt, and baking soda; fold gently.
- Stir in chopped walnuts.
- Fill muffin cups ⅘ full. Top with extra walnuts, if desired.
- Bake 18-20 minutes or until toothpick comes out clean.
- Cool in tin for 5-10 minutes, then transfer to a rack.
Absolutely! Overripe bananas are actually perfect for this recipe. They're sweeter and mash more easily, which enhances the flavor and texture of the muffins.
Yes, you can easily leave out the nuts if you prefer or have an allergy. The muffins will still be delicious.
Try substituting half of the all-purpose flour with whole wheat flour, use a sugar substitute, or replace the butter with applesauce for a lower-fat version.
Yes, muffin liners are a great alternative to cooking spray. They make cleanup easier and prevent sticking.
This could be due to overmixing the batter or using expired baking soda. Make sure to mix just until the ingredients are combined and always check your baking soda’s freshness.
Certainly! Blueberries, raspberries, strawberries or diced apples can be great additions. Just fold them in gently at the end.
A fork works well for mashing bananas. For a smoother texture, you can also use a potato masher or give them a quick blend with an immersion blender.