Description
These Moist Banana Nut Muffins are a delicious and comforting treat that makes perfect use of ripe bananas. Featuring a tender crumb, natural sweetness from bananas and sugars, and the satisfying crunch of walnuts or your preferred nuts, these muffins are ideal for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 3 large ripe bananas
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup buttermilk (or milk/non-dairy milk substitute)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chopped walnuts or pecans (optional; can substitute with chocolate chips)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
- Mash the Bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth, leaving some small chunks if desired for texture.
- Mix the Wet Ingredients: Add granulated sugar, brown sugar, eggs, vanilla extract, and melted butter to the mashed bananas. Whisk together until fully combined, then stir in the buttermilk.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Mix gently and just until combined; it’s okay to have a few lumps. Avoid overmixing to keep the muffins tender.
- Add the Nuts: Fold in the chopped walnuts or pecans evenly into the batter, ensuring good distribution throughout.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture and flavor.
Notes
- For extra moist muffins, add 1/4 cup sour cream or Greek yogurt together with the buttermilk.
- To make a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), use plant-based butter, and substitute milk accordingly.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for enhanced flavor.
- Top muffins with a sprinkle of sugar or oats before baking to add a crunchy topping.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
