Description
These Banana Nut Muffins are quick to mix, moist, and packed with walnuts, making them a perfect snack for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 stick salted butter (1/2 cup), melted
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup milk (any kind)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup walnuts, toasted (half folded in, half for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with muffin papers.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, nutmeg, and cinnamon.
- Melt the butter and let it cool slightly. In another bowl, mash the bananas, then stir in the melted butter, granulated sugar, brown sugar, milk, egg, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Fold in half of the walnuts.
- Spoon the batter into the muffin cups, filling them about 3/4 full, and sprinkle the remaining walnuts on top.
- Bake for 22–26 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a healthier option, you can replace the walnuts with sunflower seeds or omit nuts altogether.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American