Banana-nut Muffins

Banana-nut Muffins

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Yield: 18muffins

    • About This Recipe

    “Moist and flavorful and not too sweet.”

    Ingredients

  • 2 1/2 cupsall-purpose flour
  • 3/4 cupsugar
  • 1tablespoonbaking powder
  • 3/4 teaspoonsalt
  • 6tablespoonscold butter
  • 1cupwalnuts, chopped
  • 3ripe small bananas, cut into pices( 2 cups)
  • 1/3 cupmilk
  • 2largeeggs
  • 1/2 teaspoonvanilla extract

    • Directions

  • Preheat oven to 400 degrees.
  • Grease 18 muffin cups.
  • (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners).
  • In large bowl, combine flour, sugar, baking powder and salt.
  • With pastry blender cut in butter until mixture resembles coarse crumbs.
  • Stir in walnuts.
  • In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped.
  • Add banana mixture to flour mixture; and stir both mixtures until well blended.
  • Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes.
  • Immediately remove muffins from pan.
  • Serve warm, or cool on wire rack to serve later.

    • Reviews

  • “this is my all time favorite banana-nut muffins to make at home!…I use splenda instead of regular sugar and it still taste AMAZING thank you for this great recipe!!”

  • “This recipe was wonderful, I cut back on the sugar and added the maple syrup and a dash of freshly grated cinnamon stick and also 2 tblsp sour cream for added moisture and topped them with some finely crushed walnuts for appearance and they came out wonderful, a keeper for sure”

  • “So yummy! So easy! I used unbleached white whole wheat flour.I also used only 1/4 amount of sugar and added about 2T. pure maple syrup to the wet ingredients.Made mini muffins and the kids couldn’t get enough!New family fave!”

  • “Very moist muffins.DD made these for us to take camping.Delicous.Thank you for sharing with us.”

  • “This was a great recipe to follow.Had to use pecans instead of the walnuts due to the fact that there was no walnuts in the pantry.Still came out good.Would use riper bananas and three instead of just two.Would make it moist also.”

  • “These were perfect! I used 4 bananas and about 3/4 cup of walnuts. These are much easier to eat compared to banana bread (mine always gets crumbly) and they were great warm with some cream cheese and a cup of coffee.”

  • “Perfect muffins. Just like the recipe says: not too sweet.”

  • “I think this was the best banana nut muffin recipe I have ever come across.It was so simple and the taste was so perfect.Halfway through the batter I added a little cinnamon and this gave the muffins and even better taste.”

  • “turned out wonderful i made thses along with other treats for my christmas baskets”

  • “turned out great. Cut the sugar to 1/2 cup.easy recipe. My 4 yr old niece enjoyed making them.”

  • “Tried few times, reduce sugar to 1/2 cup and use 200 gms very ripe banana.When baked muffin turns out moist, light and fluffy but when eaten the next day, muffin became slightly dry with very mild banana flavor. For better flavor, add 1/2 tsp banana essence instead of vanilla. “

  • “I made these muffins today but accidentally bought glazed walnuts instead of the regular. I cooked with them anyway & they were great.Thanx for the recipe.”

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