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Close up top view of banana nut muffins with one muffin unwrapped on its side and a bite taken out of it.
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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.
Course: Bread/Muffins, Breakfast, Snack
Cuisine: American
Keyword: banana nut muffins, banana nut muffins recipe, easy banana nut muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 18 muffins
Author: Heather

Ingredients

Instructions

  • 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.

Notes

***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.
 

Nutrition

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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