Easy Banana Nut Muffins
These banana nut muffins work up in just minutes! Tasty and satisfying with great texture, they're a fantastic way to use up overripe bananas.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 229kcal
Author: Marie Porter
Muffin Tin
Cupcake Liners Optional
Ice Cream Scoop Optional
- 3 very ripe bananas
- 1 cup brown sugar
- 2-¼ cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs lightly beaten
- ⅓ cup milk
- ¼ cup butter melted and cooled
- 1 tsp. vanilla
- 1 cup walnut pieces
Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.
Peel bananas. In another bowl, mash bananas and brown sugar together until relatively smooth.
Add eggs, milk, melted butter, and vanilla, stir until well combined.
Add banana mixture and walnuts to the flour mixture, stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes.
Remove from muffin cups; serve warm.
Calories: 229kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 257mg | Potassium: 201mg | Fiber: 2g | Sugar: 22g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg