Banana Nut Muffins
An easy American pastry, Banana Nut Muffins takes about 35 minutes and makes 12 servings. Ripe bananas, all-purpose flour and eggs carry the flavour. The cooking is mostly baking. It is vegetarian. It is on the lighter side, at about 240 calories and 5 g of protein per serving.
- Total time
- 35 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 240 kcal
Save this recipe in Buttter
It is in the Breakfast & Brunch cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 12 servings
- 3ripe bananas
- 280 gall-purpose flour
- 2eggs
- 100 gbrown sugar
- 80 gbutter
- 80 gwalnuts
- 1 tspbaking soda
- 1 tspcinnamon
- 1 pinchsalt
Instructions
- Preheat oven to 180C (350F). Line a 12-cup muffin tin with paper liners. Mash the Ripe bananas in a large bowl.
- Mix the melted Butter, Brown sugar, and Eggs into the mashed bananas until well combined.
- In a separate bowl, whisk together All-purpose flour, Baking soda, Cinnamon, and Salt. Fold the dry ingredients into the wet mixture. Chop and fold in the Walnuts.
- Divide the batter evenly among the muffin cups. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Cook’s notes
The riper the bananas, the sweeter and more moist the muffins, so use ones with plenty of brown spots. Mix just until the flour disappears; overmixing makes them tough. The muffins keep 3 days at room temperature and freeze for 3 months.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 5 g
- Fat
- 10 g
- Carbs
- 35 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Pastry
- Diet: vegetarian
- In cookbook: Breakfast & Brunch
