Banana Nut Muffins
These Banana Nut Muffins are a cozy treat! Bursting with sweetness from ripe bananas and a satisfying crunch from walnuts.
Servings: 12 servings
Ingredients
- 1 cup chopped walnuts
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 cup all-purpose flour spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup mashed bananas from 2 to 3 overripe bananas
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt or sour cream low-fat is fine
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Step 4: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Step 5: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 6: Mix the mashed bananas, Greek yogurt, and honey into the butter mixture until well combined.
- Step 7: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Step 8: Gently fold in the chopped walnuts.
- Step 9: Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Step 10: Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- Step 11: Once baked, let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Rubber Spatula
- Muffin Tin
- Parchment paper or muffin liners
- Oven
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a zip-top bag for up to 3 months.
- Thaw frozen muffins at room temperature or heat in the microwave.