Super Moist Banana Nut Muffins

Indulge in the ultimate treat with these Super Moist Banana Nut Muffins, a perfect balance of rich banana flavor and nutty goodness. Made with three ripe bananas for natural sweetness, a touch of light brown sugar for depth, and a splash of vanilla extract for warmth, these muffins are irresistibly soft and flavorful. Chopped walnuts or pecans add a delightful crunch, while melted butter and a hint of milk ensure an ultra-moist texture. Quick and easy to make, these muffins bake to golden perfection in just 20 minutes, making them an ideal grab-and-go breakfast or satisfying snack. Serve them warm to enjoy their tender crumb and toasted nut topping, or freeze a batch for a fuss-free treat anytime. Keywords: banana nut muffins, moist muffins, easy muffin recipe, banana walnut muffins, breakfast muffins.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 large ripe bananas
• 0.75 cup granulated sugar
• 0.25 cup, packed light brown sugar
• 0.5 cup, melted unsalted butter
• 2 whole large eggs
• 2 teaspoons vanilla extract
• 1.75 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.75 cup chopped walnuts or pecans
• 2 tablespoons milk

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.

Step 2

In a large mixing bowl, mash the bananas with a fork or potato masher until smooth and slightly chunky.

Step 3

Add the granulated sugar, light brown sugar, melted unsalted butter, eggs, and vanilla extract to the mashed bananas. Mix well until fully combined.

Step 4

In another medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Do not overmix; it's okay if the batter is slightly lumpy.

Step 6

Fold in the chopped walnuts or pecans, reserving a small handful to sprinkle on top of the muffins if desired.

Step 7

Stir in the milk to loosen the batter slightly.

Step 8

Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full. Sprinkle the reserved nuts over the tops of the muffins for added crunch.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(975.4g)

Amount per serving	% Daily Value*
Calories	2747.7

Total Fat 100.2g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 251.8mg	0%
Sodium 1531.2mg	0%
Total Carbohydrate 457.2g	0%
Dietary Fiber 16.4g	0%
Total Sugars 252.7g
Protein 28.0g	0%

Vitamin D 13.0IU	0%
Calcium 142.8mg	0%
Iron 10.9mg	0%
Potassium 1835.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 3.9%

Carbs: 64.3%