Banana Nut Muffins
The ultimate comfort food, these Banana Nut Muffins are soft, moist, and bursting with flavor. Combining ripe bananas with crunchy nuts creates a delightful balance in every bite. Perfect for breakfast or a snack, they’re easy to make and will satisfy your cravings. Make them today and enjoy a warm, homemade treat!
Equipment
- 12 cup muffin pan
- Keep Calm And Bake On Spatula
- Glass Mixing Bowl Set (3 piece)
- Black Cooling Rack
Ingredients
- 2½ cups All-Purpose Flour
- ¾ cup Sugar (granulated)
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- 4 tablespoons Butter (unsalted, 1/2 stick)
- ½ cup Pecans (chopped, or walnuts)
- 3 Small Bananas (ripe, or 2 large ones)
- 2 eggs Eggs
- ⅓ cup Milk
- 1 teaspoon Vanilla
Instructions
- Preheat your oven to 425°F. Butter a 12 muffin baking pan or line it with muffin liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt together. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Add the pecans and stir. Set aside.
- In another bowl, add the bananas, milk, eggs, and vanilla, and whisk until well incorporated. Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened; please note the batter will be lumpy.
- Spoon the muffin batter equally into the muffin cups. Turn down the oven to 400°F and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
Notes
- Storage: Let your banana nut muffins cool down to room temperature before storing. Keep them in an airtight container, sealable freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature or up to 1 week in the fridge. You can zap them for 10 to 20 seconds in the microwave before biting in if you’d prefer.
- Freezing: Your muffins need to be fully cooled down to room temperature before freezing. Keep them in an airtight container, large sealable freezer bag, or wrap each muffin individually with plastic wrap. They will last up to 2 months frozen.