Banana nut muffins are the best breakfast option as they are moist, soft, fluffy, and loaded with sweet banana flavor and crunchy nuts! They use all pantry staple ingredients, so you don't even need to go to the store! Whether you enjoy these muffins as breakfast, a snack, or dessert- you won't be disappointed!
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Instructions
Preheat your oven to 375°F (190°C) and either coat your muffin tin(s) with non-stick cooking spray or line with cupcake papers.
In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash into the creamed butter and sugar.
Add the eggs, milk and vanilla, then mix until combined (wet batter will be very lumpy from butter and bananas).
Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
In a small Ziploc bag, combine the remaining flour portion (¼ cup) with the crushed black walnuts. Shake until well coated, then add to the batter and fold in gently to distribute evenly throughout the batter. *You can add mashed bananas at this step too (vs. earlier) if you like larger chunks of banana in your muffins.
Transfer batter to prepared muffin tins, and bake at 375°F (190°C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of the muffins.
Remove to a wire cooling rack and allow the banana nut muffins to cool in the muffin tins for a few minutes before turning the muffins out. Serve muffins warm or at room temperature.
Notes
The riper the bananas, the sweeter your muffins will be! You'll want them to at least have brown spots on them for the best flavor (and it makes them easier to mash).
If you don't have walnuts on hand (or simply don't like them), feel free to use your favorite nut variety instead! Pecans or almonds would also be a great choice. Or, you can use a combination of nuts!
You can add the mashed bananas with the dry ingredients (instead of after creaming the butter and sugar) if you like larger chunks of banana in your muffins.
Coating your chopped nuts in flour before adding them into the batter is the secret to preventing the nuts from sinking to the bottom!