Save There is something magic about walking into the kitchen early in the morning and smelling banana nut muffins baking in the oven. These muffins are unbelievably moist thanks to ripe bananas and get just the right amount of crunch from toasted walnuts. They come together with pantry basics and make the perfect breakfast or snack for busy days or cozy weekends alike.
A favorite of mine since I first whipped up a batch for my kids before school ever since then these muffins have become our go to weekend bake and are always snatched up by friends and family
Ingredients
- All purpose flour: for sturdy structure so your muffins rise just right look for a flour that feels light and fresh
- Baking soda and baking powder: the classic duo that gives lift and makes muffins fluffy check expiration dates for best rise
- Salt: a must for bringing out the natural sweetness of bananas use sea salt for a clean finish
- Ground cinnamon: adds cozy warmth and a hint of spice fresh cinnamon will give the best flavor
- Unsalted butter: gives a rich buttery taste melting it helps with even mixing and texture choose the best quality you can
- Granulated sugar: perfectly sweetens and helps with browning opt for organic sugar if possible
- Large eggs: bind everything together and add tenderness use room temperature for easy blending
- Pure vanilla extract: rounds out the flavors and enhances the banana choose real vanilla if available
- Ripe bananas: bring moisture and deep banana flavor the riper and spottier the better for sweetness and mash easily
- Walnuts: provide crunch and nutty richness toast them for extra depth and buy raw halves to chop fresh
Instructions
- Prep the Muffin Tin:
- Line a standard twelve cup muffin tin with paper liners or very lightly grease each cup with butter or oil spray making sure you coat the bottoms and sides for easy removal
- Mix the Dry Ingredients:
- In a large bowl whisk together the flour baking soda baking powder salt and ground cinnamon until evenly combined this ensures the leaveners and spices are well distributed
- Combine the Wet Ingredients:
- In a separate bowl mix the melted and cooled butter with sugar whisk until smooth then add the eggs one at a time whisking thoroughly add the vanilla extract and whisk again finally stir in the mashed bananas making sure the mixture is consistent throughout
- Bring Wet and Dry Together:
- Add the wet banana mixture into the bowl of dry ingredients use a spatula to fold the two just until no streaks of flour remain do not overmix or muffins may turn dense
- Fold in Walnuts:
- Add the chopped walnuts and gently fold them throughout the batter distributing nuts evenly while keeping the mixture light
- Fill the Muffin Cups:
- Divide the batter evenly between all twelve cups fill each about two thirds full for the best domed tops
- Bake to Perfection:
- Place the muffin tin in the center of your preheated oven at three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius and bake for eighteen to twenty two minutes test with a toothpick it should come out clean or with just a few moist crumbs
- Cool and Enjoy:
- Let the muffins cool in the tin for five minutes then gently lift them out and place on a wire rack to cool completely this prevents soggy bottoms and keeps the muffins tender
Save Walnuts have always been my favorite part because they give each bite extra crunch my daughter loves helping me scatter extra on top before baking and it has become our Saturday ritual
Storage Tips
Store muffins in an airtight container at room temperature up to three days for best freshness If you want to keep them longer the refrigerator extends life by two more days though the texture might become a bit denser For freezing wrap cooled muffins individually and store in a freezer bag thaw overnight at room temperature or microwave briefly for a quick breakfast
Ingredient Substitutions
Swap out walnuts for pecans or hazelnuts for a different nutty flavor Sunflower seeds work if you want to avoid tree nuts Use white whole wheat flour instead of all purpose for a touch more nutrition If you like things a bit sweeter add a handful of chocolate chips you can even sprinkle a little coarse sugar on top for crunch
Serving Suggestions
Banana nut muffins pair perfectly with morning coffee or a glass of cold milk They also make a tasty lunchbox addition or on the go snack Try slicing one in half and toasting it then spreading with a little butter or almond butter for a decadent treat Warm muffins are fantastic with a drizzle of honey too
Save Warm banana nut muffins bring comfort to any morning served with coffee or shared with family they always create a cozy kitchen memory.
Recipe Guide
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts are excellent options and add unique flavors without altering texture.
- → How do I keep muffins from getting dry?
Do not overmix the batter and ensure bananas are fully ripe to help maintain moisture throughout.
- → Can chocolate chips be added?
Adding chocolate chips enhances the flavor and offers a delicious twist to the classic combination.
- → What is the best way to store muffins?
Store in an airtight container at room temperature for freshness. Muffins can be frozen up to two months.
- → Are these suitable for vegetarians?
These baked treats use butter and eggs but are vegetarian-friendly. Check for allergens if needed.
- → What kitchen tools are needed?
Essential tools include a muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack.