Banana Nut Muffins Recipe
These moist and fluffy Banana Nut Muffins are loaded with delicious banana flavor, hints of warm cinnamon, and crunchy nuts. One of the best ways to use up overripe bananas, try a warm batch of these delicious jumbo-sized muffins and enjoy as a quick breakfast or sweet treat.
Servings: 18 standard-size muffins or 12 jumbo muffins
Calories: 314kcal
Ingredients
- 3¾ cups all-purpose flour
- 1 tbsp + 2 tsp baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ½ cup vegetable oil
- ¾ cup white sugar
- ½ cup light brown sugar
- 3 large eggs - whisked
- 4 large bananas - mashed
- 1¼ cups milk - any dairy or plant-based milk
- 3 teaspoons vanilla extract
- 1½ cups crushed walnuts or pecans
Instructions
- Prepare the pans: For standard muffins, preheat the oven to 375°F and line two standard muffin tin with 18 paper liners.For jumbo muffins, preheat the oven to 425°F and line two 6-cup jumbo muffin pans with 12 paper liners. Alternatively, bake the jumbo muffins in two batches.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.3¾ cups all-purpose flour, 1 tbsp + 2 tsp baking powder, 1½ teaspoons baking soda, 1½ teaspoons ground cinnamon, ¾ teaspoon salt
- Mash the bananas: Add the bananas to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until mashed. A large mixing bowl and handheld mixer may also be used.4 large bananas
- Mix the wet ingredients: Add the vegetable oil, granulated sugar, and brown sugar to the mashed bananas. Mix for 1-2 minutes, or until well combined. Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract and milk.½ cup vegetable oil, ¾ cup white sugar, ½ cup light brown sugar, 3 large eggs, 1¼ cups milk, 3 teaspoons vanilla extract
- Make the batter: Add the dry ingredients to the wet ingredients. Mix on low speed just until combined. Do not overmix. Fold in the chopped walnuts or pecans with a rubber spatula.1½ cups crushed walnuts or pecans
- Fill the muffin pans: Divide the batter evenly among the prepared muffin liners. Sprinkle the tops with additional chopped walnuts or pecans, if desired.
- Bake standard muffins: Bake standard muffins at 375°F for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Bake jumbo muffins: Bake jumbo muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pans for 5-10 minutes. Transfer them to a wire rack to cool completely.
Notes
Serving size: This recipe makes approximately 18 standard-size muffins or 12 jumbo muffins. One jumbo muffin is approximately 1 1/2 times the size of a standard muffin.
Nutritional information: The nutritional information provided is an estimate for one standard-size muffin. The nutritional values for jumbo muffins will be higher and will vary depending on the exact size of each muffin and whether additional nuts are added on top.
Nutrition
Calories: 314kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 306mg | Fiber: 2g | Sugar: 19g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg
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