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Banana Nut Muffins

These moist and fluffy Banana Nut Muffins are packed with sweet ripe bananas and crunchy nuts. They’re easy to make, perfect for breakfast or snacks, and come together with simple pantry ingredients.
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Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 3/4 cup chopped walnuts or pecans

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together melted butter and sugar.
  3. Add the eggs and vanilla extract, mixing until smooth.
  4. Stir in the mashed bananas.
  5. In a separate bowl, combine flour, baking soda, salt, and cinnamon.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Fold in the chopped nuts.
  8. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. You can also sprinkle extra nuts or coarse sugar on top before baking for added texture.