Soft and tender banana nut muffins are the best! These light and fluffy muffins are filled with rich, sweet banana flavor and crunchy walnuts. This recipe comes together in minutes and is a great way to use up extra bananas that are starting to turn brown.
1stick of butterunsalted, melted, or vegetable oil
1cuporganic cane sugar
1 ½teaspoonpure vanilla extract
1 ½cupall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
¾teaspoonorganic ground cinnamon
¾cupraw walnutsroughly chopped
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Instructions
Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners.
In a large mixing bowl, mash bananas with a potato masher or a fork until smooth. Whisk in eggs, then add in the melted butter, cane sugar, and vanilla extract. Mix until combined.
Combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium-sized bowl. Add flour mixture to the eggs/ banana mixture. Mix until there aren't any more streaks of flour. Be careful not to overmix the batter!
Fold in chopped walnuts. Then fill each muffin liner most of the way up with muffin batter.
Bake for 20 - 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack, enjoy!
Notes
Can be stored in an air-tight container in the refrigerator for up to a week. Reheat for a few minutes in the oven until warmed through.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.