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Classic Moist Banana Nut Muffins

Three golden brown Banana Nut Muffins dusted with powdered sugar, served on a white plate.
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A straightforward recipe for making moist, flavorful banana nut muffins from scratch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, lightly beaten
  • 1/3 cup melted unsalted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3-4 medium bananas)
  • 3/4 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk the egg, melted butter, milk, and vanilla extract until combined.
  4. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just moistened. A few lumps are fine; do not mix until smooth.
  6. Fold in the chopped nuts.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost entirely brown for the best flavor and moisture.
  • For a slightly healthier option, substitute half the all-purpose flour with whole wheat flour.
  • If you prefer a sweeter top, sprinkle a little coarse sugar over the batter before baking.
  • These muffins freeze well; wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to three months.

Nutrition

Find it online: https://whiskdaily.com/banana-nut-muffins-recipe-moist-easy/