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Easy Banana Nut Muffins

Easy Banana Nut Muffins are a warm and comforting treat that’s perfect for breakfast, a snack, or even dessert. With the natural sweetness of ripe bananas and the added crunch of walnuts, these muffins are moist, flavorful, and easy to make. They’re a great way to use up overripe bananas and create a delicious, wholesome muffin that your whole family will love. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these banana nut muffins are sure to satisfy.
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Equipment

  • Muffin tin
  • Paper muffin liners (optional)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spoon or ice cream scoop for portioning the batter
  • Fork or potato masher (for mashing bananas)

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon optional
  • 1/2 cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 large ripe bananas mashed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup chopped walnuts or other nuts, such as pecans

Instructions
 

  • Preheat the Oven and Prepare the Muffin Tin:
  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
  • Cream the Butter and Sugar:
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. You can use an electric mixer or a hand whisk.
  • Add the Wet Ingredients:
  • Add the mashed bananas, egg, and vanilla extract to the butter mixture. Mix until well combined.
  • Add the Dry Ingredients to the Wet Ingredients:
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Add Milk and Walnuts:
  • Stir in the milk and chopped walnuts (or your preferred nuts) until everything is evenly combined. If you prefer a smooth batter, you can leave the nuts out or add them on top after portioning the batter.
  • Fill the Muffin Tin:
  • Spoon the batter into the muffin cups, filling each about 2/3 full. You can use an ice cream scoop or a spoon to help with this step.
  • Bake the Muffins:
  • Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool the Muffins:
  • Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer the muffins to a wire rack to cool completely.