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Banana Nut Muffins Recipe

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4.1 from 14 reviews

Deliciously moist and flavorful Banana Nut Muffins, featuring ripe bananas and crunchy walnuts. These easy-to-make muffins are perfect for breakfast or a snack, with optional coffee or espresso to enhance the flavor. You can also swap out the nuts for chocolate chips if preferred.

Ingredients

Wet Ingredients

  • 2 to 3 ripe bananas, thoroughly mashed (about 1 1/4 cups mashed)
  • 1/2 to 3/4 cup (100 to 158g) sugar
  • 1 large egg
  • 1 tablespoon strong brewed coffee or espresso, or 1 big pinch instant coffee granules mixed with 1 tablespoon water (optional)
  • 1 teaspoon vanilla extract
  • 1/3 cup (76g) melted butter (salted or unsalted)

Dry Ingredients

  • 1 1/2 cups (207g) all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch salt

Add-ins

  • 1 cup (123g) chopped walnuts or pecans (toasted or raw)

Instructions

  1. Preheat the oven and prepare the muffin pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prevent sticking and for easy removal.
  2. Combine the wet ingredients and sugar: In a large bowl, thoroughly mash the ripe bananas until smooth. Beat in the sugar, then add the egg and mix well until combined. Stir in the brewed coffee or dissolved instant coffee granules and vanilla extract. Finally, mix in the melted butter evenly.
  3. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt to ensure an even distribution of leavening and seasoning.
  4. Fold the dry ingredients into the wet ingredients, then add nuts: Gradually add the flour mixture to the banana mixture in thirds, folding gently with a spatula after each addition until just combined. Avoid over-mixing to keep the muffins light and tender. Fold in the chopped walnuts or pecans at the end.
  5. Fill the muffin tin and bake: Lightly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake at 350°F for 20 to 25 minutes until the tops are springy to the touch or a skewer inserted into the center comes out clean.
  6. Cool on a rack: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • You can leave out the nuts or substitute them with chocolate chips for a different twist.
  • Do not over-mix the batter to avoid dense muffins; fold ingredients gently until just combined.
  • Using coffee or espresso is optional but adds a subtle depth of flavor.
  • Make sure bananas are very ripe for the best sweetness and moisture.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/banana-nut-muffins-recipe/