Description
These Banana Nut Muffins combine a tender crumb with toasted nuts and a warm banana aroma, creating a delicious snack or breakfast option.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (optional)
- 3/4 cup toasted walnuts or pecans, roughly chopped
- 1–2 tablespoons demerara or coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease generously.
- Whisk the flour, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the mashed bananas with both sugars until glossy.
- Add the eggs, melted butter, vanilla, and lemon zest, and whisk until smooth.
- Fold in the dry ingredients, being careful not to overmix.
- Incorporate two-thirds of the toasted nuts into the batter.
- Divide the batter among the prepared cups, filling each about 3/4 full, top with remaining nuts and sugar.
- Bake for 18–22 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the tin for 5–7 minutes before transferring to a wire rack.
Notes
Use very ripe bananas for the best sweetness. Toast nuts before adding to preserve crunch.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg