• Lulu Perez

Banana Nut Muffins

Not the healthiest muffins, but most definitely worth every bite!

You know those mornings where you make your coffee and just missing a delicious pastry to enjoy on the side. Or even after your breakfast and you're looking for a sweet bite to finish off your morning meal. Thats this muffin right here! It has 4 ripened bananas, so that banana flavor is coming through and the chopped walnuts just add a little nutty bite. These muffins are so easy to make, so don't throw those ripened bananas away. Bake this and you won't regret it. I love these muffins so much and so does my family. Hope you do too!

Enjoy



Banana Nut Muffins

Yield: 14-16 muffins


Dry Ingredients

  • 2 cups all purpose flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp kosher salt


Wet Ingredients

  • 1 stick room temperature unsalted butter (½ cup)

  • ¾ cup granulated sugar

  • 2 eggs

  • ¼ cup vegetable oil

  • 1 tsp vanilla extract

  • 4 ripened bananas, mashed

  • 1 cup chopped walnuts *optional



Directions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Spray and grease your muffin pan with nonstick baking spray or line muffin tins with paper liners.

  3. In a separate bowl, sift or combine together the flour, salt, baking powder and baking soda. Set aside.

  4. Using a stand mixer with paddle attachment, beat the room temperature butter and sugar for about 3 minutes. Scrape the sides so all is incorporated. Add the vegetable oil, vanilla extract, and the eggs until all combined.

  5. Add half of the dry mixture into the wet till combined, then add the rest and mix until all incorporated.

  6. Fold in the mashed bananas and crushed walnuts.

  7. Distribute the batter evenly in the muffin tins. Bake for about 22 minutes, until the toothpick comes out clean.





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