Banana Nut Muffins
These Banana Nut Muffins are tender, delicious and packed with banana and walnut flavors! A great way to use overripe bananas and have a quick breakfast, snack or packed lunch option on hand.
Servings: 18 muffins
Preheat oven to 350°F and line muffin tin with paper liners or grease cups well.
In a stand mixer with paddle attachment or hand mixer and large mixing bowl, cream together butter, brown sugar and white sugar until light and fluffy.
Add the eggs one at a time beating well after each egg.
Followed by the vanilla extract and mix.
Add the baking soda, salt, cinnamon and whole wheat flour. Mix just until combined.
Add half of the mashed bananas and mix gently.
Add the all purpose flour and mix just until combined.
Add the remaining mashed bananas and chopped walnuts. Mix just until incorporated, being careful not to overmix.
Using a large scoop, fill muffin cups ¾ full. Add a little extra chopped walnuts to the top for a pretty muffin top.
Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 2 minutes in the pan and then remove to cool completely.
***Pro Tip: If there are some empty muffin cups, pour some water into each one. This will prevent the pan from burning, plus give some extra moisture to the muffins.
Serving: 1muffin | Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 144mg | Potassium: 149mg | Fiber: 2g | Sugar: 14g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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