BANANA NUT MUFFINS

Bananas going bad? You’ve come to the right place! Banana nut muffins are never a bad idea! I have to say that I’ve created a killer recipe for the perfect muffins! They’re so yummy and moist with tons of flavor! The perfect pair to your cup of coffee in the morning. 🖤
PREHEAT: 350° // PREP: 10 M // BAKE: 20-60 M
​YEILDS: 12-16 MUFFINS / 1 BANANA BREAD

INGREDIENTS

  • 3-4 ripe bananas
  • 1.5 cups flour
  • 1.5 cups sugar
  • 1 stick unsalted butter, room temperature
  • 2 eggs, beaten
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/3 tsp cinnamon, plus more
  • 1/2 cup chopped walnuts, plus more (optional)

Notes:
- If you prefer less sugar, I would do 1 cup instead of 1.5.
- If your butter isn’t room temperature, you can microwave it for 8-10 seconds.
- If you don’t have baking soda, you can substitute 3 tsp baking powder.
- If you don’t have walnuts, you can use pecans if you have or none at all... Still delicious!

DIRECTIONS

Preheat: 350°
Bake: 60+ m (banana bread)
Bake: 20-30 m (muffins)

  1. ​Preheat the oven to 350°. Cream 1 stick unsalted butter with 1.5 cups sugar using an electric mixer.
  2. In a small bowl, mash the ripe bananas with the back of a fork. Add the mashed bananas, 1/2 tsp vanilla extract, and 1/2 cup chopped walnuts in the bowl with the butter and mix in. Also mix in the two beaten eggs.
  3. In another small bowl, sift together 1.5 cups flour, 1 tsp baking soda, 1/3 tsp cinnamon, and 1/2 tsp salt. Using a whisk or fork, mix it very well until combined. Add dry ingredients to the batter and mix until the batter becomes thick and creamy — scrape edges as needed.
  4. Line your muffin pan with liners or spray your bread pan with nonstick spray. Use an ice cream scooper to fill each muffin liner almost to the top or for the bread pan, just pour in the batter evenly. Sprinkle more chopped walnuts on top and a little bit of cinnamon and brown sugar (optional).
  5. For muffins, bake at 350° for 20-30 minutes, depending on how thick your muffins are. Once a toothpick runs clean and the tops are golden, you can let them cool off on the counter or a wire rack for about 15 minutes before diving in!
  6. For banana bread, bake at 350° for 60 minutes or more! Check if it runs clean using a fork or knife — if it doesn’t, bake for another 10 minutes. Then, allow it to sit and cool to room temperature in the pan for an hour or so. Flip it out onto a serving platter and slice with a sharp bread knife. If you’re finding that it’s too moist to cut, let it sit longer.
  7. Store in an airtight container and leave in a cool place — it’s good up to about 5 days on the counter.

ENJOY!