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–+ servings

Moist Banana Nut Muffins

These tender muffins made with ripe bananas, warm spices, and crunchy nuts are perfect for breakfast or brunch and are a great way to use up overripe bananas.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Measure by spooning it into the cup and leveling off.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup granulated sugar Reduce to 3/4 cup if bananas are very ripe.
  • 1/2 cup vegetable oil Substitute with melted coconut oil or neutral-flavored butter for richer flavor.
  • 2 large eggs For egg-free, substitute each egg with 1/4 cup unsweetened applesauce.
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed (about 1 1/4 to 1 1/2 cups) Use very ripe bananas for best moisture.
Nuts
  • 1 cup chopped walnuts or pecans Toast for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. Add the granulated sugar and vegetable oil to the dry mix. Stir until just combined and no large dry streaks remain.
  4. Beat in the eggs one at a time. Stir in the vanilla extract. Keep the batter slightly lumpy; do not overmix.
  5. Fold in the mashed bananas until the batter is smooth but still tender.
  6. Stir in the chopped nuts, saving a few to sprinkle on top if desired.
  7. Divide the batter among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Cool in the tin for 5 minutes, then transfer muffins to a wire rack to finish cooling.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g

Notes

Serve warm with butter or cream cheese. Store cooled muffins in an airtight container at room temperature for up to 2 days. Refrigerator storage extends freshness to 4-5 days. Freeze for up to 3 months, thaw before serving.

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