Indulge in the warm, comforting flavors of banana nut muffins. This recipe combines the natural sweetness of ripe bananas with the crunch of walnuts, creating a delightful treat perfect for breakfast or a snack. Easy to prepare and utterly delicious, these muffins are sure to become a family favorite. Bake a batch today and enjoy a taste of homemade goodness!
Ingredients
– 2 ripe bananas, mashed
– 1/3 cup melted butter
– 1 teaspoon baking soda
– Pinch of salt
– 3/4 cup sugar
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 cup chopped walnuts
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is 15 minutes, and cooking time is 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 7g fat, 27g carbohydrates, 2g protein, and 1g fiber. This is based on one muffin size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the melted butter until well combined.
4. Add baking soda and salt to the mixture, mixing well.
5. Incorporate sugar, beaten egg, and vanilla extract into the banana mixture.
6. Gradually add all-purpose flour, stirring just until combined.
7. Fold in the chopped walnuts gently.
8. Scoop the batter evenly into the prepared muffin tins.
9. Bake for 20-25 minutes, or until a toothpick comes out clean.
10. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute walnuts with pecans or almonds for a different nutty flavor. Additionally, maple syrup can replace some sugar for a natural sweetness, and whole wheat flour can be used for added fiber.
Serving and Pairings
These banana nut muffins are delicious on their own but can be served with a dollop of butter or a drizzle of honey. Pair them with a cup of coffee or tea for a perfect afternoon snack.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Cooking Mistakes
– Ensure bananas are ripe for maximum sweetness.
– Don’t overmix the batter to keep muffins fluffy.
– Check for doneness with a toothpick to avoid underbaking.
– Allow muffins to cool slightly before removing from the pan.
– Use a reliable oven thermometer to ensure accurate baking temperatures.
Helpful Tips
– Add chocolate chips for a sweet twist.
– Experiment with spices like cinnamon or nutmeg for added flavor.
– Use silicone muffin trays for easy release.
– Fill muffin cups only 2/3 full for even rising.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them and drain excess moisture before mashing.
How do I know when the muffins are done?
Insert a toothpick in the center of a muffin; it should come out clean or with a few crumbs attached.
Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to about 10-15 minutes for mini muffins.
What can I use instead of eggs?
You can use flaxseed meal mixed with water or unsweetened applesauce as an egg substitute.
How long do these muffins last?
They can last up to 3 days at room temperature and up to 3 months if frozen properly.
Conclusion
Banana nut muffins are a delicious and versatile treat that brings joy to any meal. With their simple ingredients and easy preparation, they are perfect for both novice and experienced bakers. Enjoy these muffins fresh from the oven or save some for later – they never last long!
Banana Nut Muffins
Ingredients
- 2 ripe bananas mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Add baking soda and salt to the mixture, mixing well.
- Incorporate sugar, beaten egg, and vanilla extract into the banana mixture.
- Gradually add all-purpose flour, stirring just until combined.
- Fold in the chopped walnuts gently.
- Scoop the batter evenly into the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
