Banana Nut Muffins that taste like they came straight out of your favorite bakery! Moist, tender, a and bursting with fresh banana flavor and warm cinnamon, you’ll be hard pressed to eat just one.
I think I’ve already established how much I love fruit salsas. I love it so much I will happily faceplant in a bowlful and not come up for air until it’s emptied of every last juicy tidbit.
Eating a whole fruit, however, is another matter. For reasons known only to my taste buds, I don’t like fruit as much as when they’re all diced up and bathed in lime juice and spices.
G, on the other hand, can’t get enough of melons, oranges, berries, bananas or any type in season. Every time we go to the grocery store, he would stock up on all sorts of fresh produce to meet his RDA (recommended daily allowance). The only problem is, his eyes are bigger than his stomach and we always end up with fruits withering away on the kitchen counter.
And you know my cheap bum, it can’t stand any kind of waste.
When I strolled in the kitchen this morning, I found a bunch of bananas already yellowing their way to the trash. This irks me more than anything but instead of nagging his ear off for buying more than he can consume, I decided to be nice and bake his favorite banana nut muffins.
I am not sure if it helped my cause because G enjoyed the muffins so much, he just might “overbuy” again on purpose. 😂
I discovered this banana nut muffins a few months ago on Pinterest and they have has since become my favorite baking project. Moist, tender and with golden muffin tops, they taste like they came straight out of your favorite bakery! They’re also super easy to make, you don’t even have to use a mixer! One less thing to wash is always a cool thing, right?
The muffins can be stored at room temperature in an airtight container for up to 3 days, that is if you’ll have any leftovers. Bursting with fresh banana flavor and warm cinnamon, you’ll be hard pressed to eat just one.
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ½ cup white sugar
- ½ cup packed brown sugar
- 2 large eggs
- ¾ cup milk
- 2 teaspoon vanilla extract
- 1 cup ripe mashed banana
- 1 cup chopped walnuts
- 12-hole muffin pan
- Preheat oven to 425F. Line muffin pan with baking liners.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine oil, white sugar, brown sugar, eggs, milk, vanilla extract, and bananas. Whisk together until well-combined.
- Add wet ingredients into the flour mixture. Using a rubber spatula, gently stir together. When the batter begins to come together, add ½ of the chopped walnuts.
- Scoop batter into prepared muffin pan. Top with the remaining ⅓ cup walnuts.
- Bake at 425 F for 5 minutes. Reduce the heat to 375F and continue to bake for another 12 to 15 minutes or until a toothpick inserted in the middles comes out clean.
- Allow to cool for about 1 to 2 minutes and transfer onto a cooling rack.
Tools/Supplies You Might Need for This Recipe (disclosure: affiliate link)
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray