Banana Nut Muffins Recipe

Banana Nut Muffins Recipe

These banana nut muffins are a delicious and easy way to enjoy ripe bananas, packed with flavor and a hint of crunch from the chopped nuts. Perfect for breakfast, a snack, or a treat with your afternoon tea, these muffins are soft, moist, and full of banana goodness.

Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 3/4 cup (150 grams) granulated sugar
• 1/3 cup (80 milliliters) vegetable oil or melted butter
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup (60 grams) chopped nuts (walnuts or pecans)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or non-stick spray to prevent the muffins from sticking.

2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set the bowl aside while you work on the wet ingredients.

3. Mix the Wet Ingredients: In a separate large bowl, mash the ripe bananas using a fork or potato masher until they are smooth with a few lumps. Add the granulated sugar, vegetable oil (or melted butter), beaten egg, and vanilla extract. Stir until all the ingredients are well combined.

4. Combine Wet and Dry Ingredients: Add the dry ingredients into the banana mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to dense muffins. If the batter looks a little lumpy, that’s perfectly fine.

5. Add the Nuts: Fold in the chopped walnuts or pecans, making sure they are evenly distributed throughout the batter.

6. Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each cup about two-thirds full. You can use an ice cream scoop for evenly sized portions.

7. Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.

8. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. After that, transfer the muffins to a wire rack to cool completely. Serve and enjoy with your favorite hot drink!

Tips:

• If you want to add an extra layer of flavor, sprinkle a little sugar on top of each muffin before baking.
• These muffins freeze well. Simply store them in an airtight container for up to 3 months and reheat as needed.

This recipe is a great way to use overripe bananas and turns them into a sweet, comforting snack!