Simple Banana Nut Muffin Recipe that’s moist delicious and versatile enough to make for breakfast or dessert.
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Simple Banana Nut Muffin Recipes started out of basic necessity (as do all good recipes). We used to buy a ton of bananas. As a family of 6 some weeks we would go through the bananas before the week was even over. Our boys love fruit and who am I to deny children asking for healthy snack right?
But hen there were other weeks where they just weren’t feeling bananas. It’s those weeks were I scrambled to make smoothies and other dishes so we didn’t have half a dozen bananas rotting on our table. Now you can can put bananas in the freezer. But our littles are not fans of frozen bananas unless its in popscicle or banana bread.
To be honest, i think they just don’t like to see brown bananas. Even if it taste fine they still say it tastes yucky. Of those same yucky bananas aren’t so yucky in banana nut pancakes or my strawberry banana protein shake.
And believe me I make a mean banana bread and that recipe was the inspiration for these muffins. The big difference in the recipe is that it has fewer ingredients, less sugar and includes walnuts. Making it quick and simple to make and an all around great banana nut muffin recipe.
Thera re so many variation of this simple banana nut muffin that makes it perfect for breakfast (add carrots and flaxseed meal) or dessert (add a crumble toppings and drizzle with frosting).
Simple Banana Nut Muffin Recipe
Makes 12 Muffins
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup melted butter
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Tools: large bowl, muffin tin, silicon spatula, electric mixer, cooling rack
Preheat oven 375 degrees F.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer whip the remaining bananas and sugar together like for about 3 minutes.
Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
Mix in the dry ingredients just until incorporated.
Fold in the walnuts and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins to fill them about halfway.
Tap muffin tin on the counter to remove any air bubbles.
Bake for 18 to 20 minutes or until a toothpick stuck in the center comes out clean.
Let cool for a few minutes before turning muffins out onto a cooling rack.
Serve warm or at room temperature.
Love these banana nut muffins for breakfast or a snack. Which do you prefer?