If you like banana bread, you’ll like this recipe for banana nut muffins. I prefer to make muffins because they bake a little faster and they’re quick to serve my child care group. Occasionally I make muffins for morning or afternoon snack and I prefer to serve homemade. They just taste so much better! We have to be nut-free so I skip the walnuts when the kids are here but the walnuts add great flavor if you can have them.
How to Make Banana Nut Muffins
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, sift flour, baking powder, baking soda, salt together. Add in nutmeg and cinnamon, whisk. Stir in walnuts. Set bowl aside.
In a large bowl, add in bananas and mash. 
Once mashed, add in sugar, vanilla, and melted butter in a large bowl.
Slowly fold in flour mixture, and gently mix until combined. 
Do not over mix.
Add mixture into greased mini muffin pans, or into a paper lined muffin pan.
Bake minis for 10-15 minutes and large for 25-30 minutes.
Breakfast or a snack – yum!
Banana Nut Muffins
Ingredients
- 1 ½ cups of flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 3 large bananas
- ¾ cup of white sugar
- 1 egg
- 1/3 cup of butter, melted
- 1 teaspoon of vanilla extract
- ½ teaspoon of ground cinnamon
- 1/8 teaspoon of ground nutmeg
- ½ cup of crushed walnuts
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, sift flour, baking powder, baking soda, salt together.
Add in nutmeg and cinnamon, whisk. Stir in walnuts. Set bowl aside.
In a large bowl, add in bananas and mash them.
Once mashed, add in sugar, vanilla, and melted butter in a large bowl.
Slowly fold in flour mixture, and gently mix until combined. Do not overmix.
Add mixture into greased mini muffin pans, or into a paper-lined muffin pan.
Bake mini muffins for 10-15 minutes and large muffins for 25-30 minutes.
More Breakfast Recipes
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