Banana Nut Muffins
Are you craving a sweet treat that combines the rich flavors of bananas and nuts? Look no further than these banana nut muffins! Perfectly moist and bursting with flavor, they make for a wonderful breakfast or an afternoon snack. Enjoy the aroma as they bake, filling your kitchen with warmth and comfort. Let’s dive into this simple yet scrumptious recipe that will become a staple in your home.
Ingredients
– 2 ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/2 cup chopped walnuts
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon cinnamon
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (approximately 1 muffin serving size) contains about 180 calories, 7g of fat, 25g of carbohydrates, 2g of protein, and 1g of fiber. This nutritional value is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted butter to the mashed bananas and mix well.
4. Stir in the sugar and the egg until fully combined.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the banana mixture, stirring gently.
7. Fold in the chopped walnuts until evenly distributed.
8. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace sugar for a natural sweetener, and pecans can be used instead of walnuts.
Serving and Pairings
These banana nut muffins pair wonderfully with a cup of coffee or tea. They also go well with yogurt or a spread of peanut butter for added flavor and nutrition.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven.
Cooking Mistakes
- Don’t overmix the batter; this can lead to dense muffins.
- Ensure your bananas are ripe for the best sweetness and flavor.
- Measure flour correctly; too much can affect texture.
- Check muffins a few minutes before the baking time is up to avoid overbaking.
- Let muffins cool completely before storing to prevent sogginess.
Helpful Tips
- Use a cookie scoop for even muffin sizes.
- Experiment with adding chocolate chips for extra sweetness.
- For a twist, add a pinch of nutmeg to the batter.
- Try using mini muffin tins for bite-sized treats.
FAQs
Can I use frozen bananas for the muffins?
Yes, frozen bananas work well. Just thaw them and mash before using. They should be very ripe for the best flavor.
How can I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour to make them gluten-free.
Can I make these muffins without nuts?
Absolutely! You can leave out the nuts or substitute them with seeds, like sunflower or pumpkin seeds.
How should I store the muffins?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Can I add other fruits to the muffins?
Yes! You can mix in blueberries, diced apples, or even chocolate chips for different flavors.
Conclusion
Banana nut muffins are a delightful treat that can be enjoyed any time of the day. With their moist texture and rich flavors, they are sure to please everyone. Whether served fresh out of the oven or as a quick snack, these muffins are a fantastic addition to your baking repertoire. Enjoy baking and sharing them with family and friends!
Banana Nut Muffins
Ingredients
- 2 ripe bananas mashed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the sugar and the egg until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring gently.
- Fold in the chopped walnuts until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
