Grandma’s Banana Nut Muffins
Homemade banana nut muffins are a breakfast favorite that always hits the spot. They’re easy to make and offer the perfect combination of sweet and savory flavors. What’s great about making your own muffins is that you can adjust the ingredients to your liking. Add more nuts for extra crunch or reduce the sugar if you prefer a less-sweet muffin.
One of the best things about these muffins is the aroma that fills your kitchen while they’re baking in the oven. It’s impossible not to feel happy and comforted when you smell the delicious scent of warm bananas and nuts.
So next time you’re feeling like a delicious homemade breakfast, grab some ripe bananas and whip up a batch of banana nut muffins. Don’t worry, we won’t ask for your secret recipe!
Grandma’s Banana Nut Muffins
Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snacking, or dessert.
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Ingredients
- 3 large ripe bananas
- 3/4 cup white sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
- 3/4 cups chopped walnuts
Instructions
- Preheat your oven to 350 °F and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
- Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
- Add the vegetable oil and mix well.
- Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
- Spoon the muffin batter evenly into the 12 muffin cups.
- Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Tried this recipe?Let us know how it was!
