Description
These Moist Banana Nut Muffins are the perfect combination of sweet, tender banana flavor and crunchy walnuts. They are easy to prepare with simple pantry ingredients and baked to golden perfection, ensuring a deliciously moist texture that makes a great breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- ¼ cup soft light brown sugar
- ¼ cup all-purpose flour
- ¼ cup roughly chopped walnuts
- ½ tsp ground cinnamon
- 1½ cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt (omit if using salted butter)
Wet Ingredients
- 2 tbsps unsalted butter (melted)
- 1½ cups ripe bananas (about 3 large bananas)
- ⅔ cup soft light brown sugar
- 1 large egg (room temperature)
- ¼ cup melted unsalted butter
- ¼ cup vegetable oil (unflavoured, e.g. canola oil)
- 1 tsp vanilla extract/essence
Additional Ingredients
- ¾ cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) conventional. Line a 12-hole standard muffin tray with paper liners and set aside. If using a convection oven with a fan, reduce the temperature slightly as per oven manual.
- Mix Dry Ingredients: In a medium bowl, combine the ¼ cup soft light brown sugar, ¼ cup all-purpose flour, ¼ cup roughly chopped walnuts, and ½ tsp ground cinnamon. Mix together until evenly distributed. In another large bowl, whisk together the 1½ cups all-purpose flour, baking soda, baking powder, ½ tsp ground cinnamon, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add the ⅔ cup soft light brown sugar, 1 large egg, ¼ cup melted butter, ¼ cup vegetable oil, and vanilla extract. Whisk everything together until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture, gently folding them together just until combined. Avoid overmixing to keep the muffins tender.
- Add Nuts: Fold in the ¾ cup chopped walnuts evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tray, filling each about 3/4 full.
- Bake: Place the muffin tray in the preheated oven and bake for 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Allow muffins to cool in the tray for about 5 minutes before transferring them onto a wire rack to cool completely. Serve warm or at room temperature.
Notes
- If using a convection oven, reduce the bake temperature to 400°F (200°C) and monitor muffins to avoid overbaking.
- Make sure bananas are ripe for best flavor and moisture.
- To keep muffins extra moist, do not overmix batter once dry ingredients are added.
- Walnuts can be substituted with pecans or other nuts as preferred.
- Muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
