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+ servings
A plate of banana walnut muffins with one broken in half.
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5 from 1 vote

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
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 229kcal
Author: Marie Porter

Equipment

  • Muffin Tin
  • Cupcake Liners Optional
  • Ice Cream Scoop Optional

Ingredients

  • 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
  • cup milk
  • ¼ cup butter melted and cooled
  • 1 tsp. vanilla
  • 1 cup walnut pieces

Instructions

  • 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.

Nutrition

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