Kristy's Ultimate Banana Nut Muffins
Sink your teeth into Kristy's Ultimate Banana Nut Muffins—moist, fluffy, and brimming with comforting flavors! These bakery-worthy treats combine the natural sweetness of ripe bananas with a hint of cinnamon spice for a perfectly balanced flavor profile. Every bite is packed with crunchy chopped walnuts or pecans, and for an extra indulgence, optional chocolate chips can be added. Ready in just 35 minutes, this recipe blends simplicity with gourmet appeal, making it perfect for breakfast, snacks, or a cozy dessert. With easy-to-follow steps and common pantry staples, you'll create 12 irresistibly soft muffins that can be enjoyed warm or stored for later. Make mornings brighter with this ultimate banana nut muffin recipe that’s sure to become a household favorite!
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Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 2 whole large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup chopped walnuts or pecans
- 0.5 cup optional chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
Step 2
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Step 3
Whisk in the granulated sugar, brown sugar, melted butter, vanilla extract, and eggs until fully combined.
Step 4
In a medium-sized bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Step 5
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir just until no streaks of flour remain.
Step 6
Gently fold in the chopped walnuts or pecans. If using, also fold in the optional chocolate chips.
Step 7
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Step 8
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (1250.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3992.5 |
| Total Fat 193.5g | 0% |
| Saturated Fat 85.5g | 0% |
| Cholesterol 630.3mg | 0% |
| Sodium 3084.9mg | 0% |
| Total Carbohydrate 535.6g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 284.9g | |
| Protein 60.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 281.8mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2482.4mg | 0% |
Source of Calories