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Banana Nut Muffins with walnuts on a wire rack
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Banana Nut Muffins

Banana Nut Muffins that taste like they came straight out of your favorite bakery! Moist, tender and bursting with fresh banana flavor and warm cinnamon, they're the perfect breakfast or snack treat.
Course Baked Goods
Cuisine American
Keyword banana muffins, banana nut muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 11 minutes
Servings 1 Dozen
Calories 301kcal
Author Lalaine

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup ripe mashed banana
  • 1 cup chopped walnuts

Equipment

  • 12- hole muffin pan

Instructions

  • 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 to the flour mixture. Using a rubber spatula, gently stir together just until moistened. Do not over mix. 
  • Gently fold in 1/2 of the chopped walnuts.
  • Scoop batter evenly into prepared muffin pan up. Sprinkle 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.

Notes

Adapted from Little Sweet Baker

Nutrition

Serving: 96g | Calories: 301kcal | Carbohydrates: 39.7g | Protein: 6.9g | Fat: 13.7g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 223mg | Potassium: 283mg | Fiber: 1.9g | Sugar: 16.7g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 90mg