Banana Nut Muffins

Our Banana Nut Muffins are a dream come true for anyone craving a heavenly slice of comfort. The muffins have a moist, cakey base studded with crunchy walnut pieces and sweet bananas. They���re perfect served fresh from the oven at breakfast, or as a tasty snack that���s ideal for picnics or mid-afternoon energy boost. And the taste? These muffins rival Grandma���s classic recipe and then some! I promise you, dear readers, you’re gonna go bananas for them! So let me walk you through it.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 muffins

Yield: 12 muffins

Ready to bake some mouthwatering Banana Nut Muffins? Let’s get started.

Ingredients & Equipment You’ll Need

• 2 ripe bananas
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup chopped walnuts
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

You will need a muffin pan and paper liners for this recipe. Our ripe bananas are the flavor powerhouse here, providing natural sweetness and moisture. The walnuts add a delightful crunch to every bite. You won’t miss butter in this recipe thanks to the use of vegetable oil, giving our muffins a light and moist texture.

How To Make Banana Nut Muffins

1. Preheat your oven to 350��F (175��C). Line the muffin pan with paper liners.
2. In a medium bowl, mash the bananas with a fork until smooth. Add the eggs, oil, sugar, and vanilla extract to the mashed bananas. Ensure all ingredients are well combined.
3. In a large bowl, combine the flour, baking soda, and salt. Slowly stir the banana mixture into the flour mixture. Be careful not to over stir; the batter should be lightly mixed. Gently fold in the chopped walnuts.
4. Distribute the batter evenly among the muffin cups. Bake for about 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
5. Once baked, allow muffins to cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely.

Tips For The Best Results

• Don���t overmix the batter to keep the muffins moist and light.
• For more nutty flavor, toast the walnuts before adding to the batter.

Storage Tips

• Store muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Frequently Asked Questions

Q: Can I use other types of nuts?

A: Indeed! Pecans or almonds could be a great substitute for walnuts.

Q: Can I make these muffins gluten-free?

A: Yes, simply use your favorite gluten-free flour blend.

Q: My muffins didn���t rise like yours, why?

A: This could be due to overmixing the batter or using old baking soda.

Q: Can I use frozen bananas?

A: Absolutely. Make sure to thaw and drain off any liquid before mashing.

Q: Can I add chocolate chips to this recipe?

A: Yes, feel free to add choco-chips to sweeten the deal!

Nutritional Facts of Banana Nut Muffins

Each banana nut muffin contains about 215 calories, 9g of fat, 30g of carbs, and 4g of protein. Remember, these values can fluctuate based on variations or substitutions in the ingredients!

In conclusion, Banana Nut Muffins are a daily treat that everyone in your household will adore. Not only are they incredibly easy to make, but they’re also versatile as you can add, substitute or eliminate ingredients as you like. But however you choose to make them, these muffins will be a deliciously warm and nutty experience you don���t want to miss. Enjoy it at breakfast with a hot cup of coffee, or pack it for a picnic, either way, you’re in for a treat!