Super Quick Banana Nana Nut Muffins
Moist, fluffy, and bursting with natural sweetness, these Super Quick Banana Nana Nut Muffins are the ultimate solution for ripe bananas sitting on your counter! Ready in just 25 minutes from start to finish, this easy banana muffin recipe combines the wholesome flavor of mashed bananas with the crunch of chopped walnuts or pecans, creating the perfect balance of soft and nutty textures. A hint of vanilla and a blend of granulated and brown sugar elevate the muffins with subtle caramel-like undertones. With minimal prep time and no fancy equipment required, these muffins make for a delightful breakfast treat, snack, or on-the-go bite. Whether you enjoy them warm from the oven or at room temperature, these bakery-style muffins are a surefire way to satisfy your banana bread cravings without the wait.
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Ingredients
- 2 medium ripe bananas
- 75 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 75 grams chopped nuts (walnuts or pecans)
Directions
Step 1
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining with paper liners or lightly greasing each cup.
Step 2
In a large mixing bowl, mash the bananas with a fork until smooth. Set aside.
Step 3
Melt the unsalted butter either in the microwave or on the stovetop and let it cool slightly before adding it to the bananas.
Step 4
Stir the granulated sugar, brown sugar, egg, and vanilla extract into the banana mixture until well combined.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 6
Gradually add the flour mixture to the banana mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 7
Fold in the chopped nuts gently to distribute them evenly throughout the batter.
Step 8
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Step 9
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 10
Remove from the oven and let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
| Serving size | (644.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2072.0 |
| Total Fat 119.3g | 0% |
| Saturated Fat 43.5g | 0% |
| Cholesterol 352.1mg | 0% |
| Sodium 1320.0mg | 0% |
| Total Carbohydrate 229.1g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 81.2g | |
| Protein 35.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 172.1mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 1500.2mg | 0% |
Source of Calories