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 15minutes
Cook Time 20minutes
Total Time 11minutes
Servings 1Dozen
Calories 301kcal
Author Lalaine
Ingredients
2 1/2cupsall-purpose flour
1tablespoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonsalt
1/3cupvegetable oil
1/2cupwhite sugar
1/2cuppacked brown sugar
2large eggs
3/4cupmilk
2teaspoonsvanilla extract
1cupripe mashed banana
1cupchopped 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.