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Banana Nut Muffins

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If you’re on the lookout for a delicious and easy-to-make snack or breakfast option, look no further than Banana Nut Muffins. These delectable treats are bursting with flavor, combining the sweetness of ripe bananas with the rich, nutty taste of walnuts. They are perfect for satisfying your sweet cravings or as a quick grab-and-go option for busy mornings.

What’s more, they are incredibly easy to whip up, requiring just a few simple ingredients that you likely already have in your pantry. Plus, they’re gluten-free, making them suitable for those with dietary restrictions. Whether you’re a seasoned baker or a novice in the kitchen, you’ll love baking up a batch of these moist and fluffy muffins. So, why wait? Let’s dive into the recipe and get baking!

Why You’ll Love Banana Nut Muffins

  • Quick and Easy: With just a few simple steps, you can have these mouthwatering muffins ready to enjoy in no time.
  • Deliciously Sweet: The natural sweetness of ripe bananas paired with the crunchy texture of walnuts makes for an irresistible flavor combination.
  • Perfect for Any Occasion: Whether you’re hosting a brunch with friends or looking for a tasty snack to enjoy on the go, these muffins are a versatile choice.
  • Gluten-Free Option: Made with gluten-free all-purpose baking flour, these muffins are suitable for those with gluten sensitivities or dietary preferences.
  • Kid-Friendly: Even picky eaters will love these muffins, making them a great option for school lunches or after-school snacks.

Ingredients Needed To Make Banana Nut Muffins

  • Gluten-free all-purpose baking flour
  • Baking powder
  • Cinnamon
  • Baking soda
  • Sugar
  • Ripe bananas
  • Butter
  • Eggs
  • Kosher salt
  • Vanilla extract
  • Chopped walnuts

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free butter, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

How To Make Banana Nut Muffins

  1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and spraying a muffin pan with nonstick baking spray.
  2. Prepare Mashed Bananas: In a small bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
  3. Mix Wet Ingredients: In a mixing bowl, combine sugar and melted butter. Mix well, then add eggs one at a time, followed by vanilla extract and mashed bananas.
  4. Incorporate Dry Ingredients: Add flour, baking powder, cinnamon, baking soda, and salt to the wet ingredients. Mix until just combined, then fold in chopped walnuts.
  5. Fill Muffin Tins: Divide the batter evenly among the muffin tins, filling each about 3/4 full.
  6. Bake: Place the muffin pan in the preheated oven and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Then, indulge in these delightful treats!

Variations & Substitutions

  • Chocolate Chip Banana Muffins: Add chocolate chips to the batter for a chocolaty twist.
  • Blueberry Banana Muffins: Fold fresh or frozen blueberries into the batter for a burst of fruity flavor.
  • Streusel Topping: Sprinkle a mixture of brown sugar, flour, and butter over the batter before baking for a crunchy topping.

Commonly Asked Questions

  • Can I use regular all-purpose flour instead of gluten-free flour? Yes, regular all-purpose flour can be substituted for gluten-free flour if desired.
  • Can I substitute other nuts for walnuts? Absolutely! Pecans or almonds make excellent substitutes for walnuts, or you can omit the nuts altogether.
  • How should I store the muffins? Store the cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Banana Nut Muffins

Banana Nut Muffins are a favorite of mine. I love the sweet, savory and slight crunch combo these muffins have.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: banana nut muffins
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 large muffins
Calories: 290kcal

Equipment

  • Measuring cups/spoons
  • Muffin pan (6-tin large or 12-tin standard size)
  • mixing bowls
  • Mixing spoon or electric mixer
  • nonstick baking spray
  • Toothpick for testing doneness

Ingredients

  • 1 ¾ cups gluten-free all-purpose baking flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 ½ cups mashed bananas about 3 medium ripe bananas
  • 8 tbsp butter melted and slightly cooled
  • 2 eggs
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • ½ cup chopped walnuts optional

Instructions

  • Preheat Oven: Preheat the oven to 350°F (175°C). Spray a large 6-tin muffin pan or a 12-tin standard size cupcake pan with nonstick baking spray.
  • Prepare Mashed Bananas: In a small bowl, mash the ripe bananas using a fork or potato masher. Set aside.
  • Mix Wet Ingredients: In a mixing bowl, combine sugar and melted butter. Mix for about 3 minutes until well combined. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and mashed bananas.
  • Incorporate Dry Ingredients: Add gluten-free all-purpose baking flour, baking powder, cinnamon, baking soda, and kosher salt to the wet ingredients. Mix until just combined. Fold in chopped walnuts if using.
  • Fill Muffin Tins: Divide the muffin batter evenly among the prepared muffin tins, filling each about 3/4 full.
  • Bake: Place the muffin pan in the preheated oven and bake for 25-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy the muffins once cooled.

Notes

Variations:
  • Chocolate Chip Banana Muffins: Add 1/2 cup of chocolate chips to the batter for a delicious chocolate twist.
  • Blueberry Banana Muffins: Fold in 1 cup of fresh or frozen blueberries into the batter for a burst of fruity flavor.
  • Streusel Topping: Sprinkle a mixture of brown sugar, flour, and butter over the muffin batter before baking for a crunchy streusel topping.

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 758mg | Potassium: 183mg | Fiber: 4g | Sugar: 22g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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