Banana Nut Muffins

Name: Banana Nut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 ripe bananas (mashed); 1/3 cup melted butter; 1 teaspoon baking soda; Pinch of salt; 3/4 cup sugar; 1 large egg (beaten); 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup chopped walnuts; Optional: chocolate chips

Indulge in the warm, comforting aroma of freshly baked banana nut muffins. These delightful treats combine the sweetness of ripe bananas with the crunch of walnuts, creating a perfect balance of flavors. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, these muffins are sure to please. Simple to make and incredibly satisfying, they are a must-try for any baking enthusiast.

Ingredients

2 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts
Optional: chocolate chips

Servings and Cooking Time

This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is around 20 minutes.

Nutritional Value

Each serving (1 muffin) contains approximately: 180 calories, 8g fat, 24g carbohydrates, 2g protein, and 1g fiber.

Step-by-Step Cooking Process

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe bananas until smooth.
Add the melted butter to the mashed bananas and mix well.
Stir in the baking soda and salt.
Add the sugar, beaten egg, and vanilla extract, and mix until combined.
Gradually fold in the flour until just incorporated.
Gently stir in the chopped walnuts (and chocolate chips, if using).
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let muffins cool in the tin for a few minutes before transferring to a wire rack.

Alternative Ingredients

If you want to make these muffins healthier, you can substitute whole wheat flour for all-purpose flour and use honey or maple syrup instead of granulated sugar. You can also use pecans instead of walnuts for a different flavor.

Serving and Pairings

These banana nut muffins pair wonderfully with coffee, tea, or a glass of milk. They can also be served with butter or cream cheese for an extra touch of indulgence.

Storage and Reheating

Store your banana nut muffins in an airtight container at room temperature for up to 3 days. They can be frozen for up to 2 months. To reheat, simply pop them in the microwave for a few seconds or warm them in an oven.

Cooking Mistakes

Using overripe bananas is key for sweetness.
Don’t overmix the batter to keep muffins fluffy.
Ensure your oven is preheated before baking.
Check muffins a few minutes before the recommended bake time.
Use a toothpick to test doneness in the center.

Helpful Tips

Experiment with different nuts for varied flavors.
Add spices like cinnamon or nutmeg for warmth.
For extra moisture, add a little yogurt or sour cream.
Let muffins cool completely before storing.

FAQs

Can I use frozen bananas?

Yes, frozen bananas work great! Just thaw them and mash before using.

How can I make these muffins gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend.

Can I add chocolate chips to the recipe?

Absolutely! Chocolate chips can enhance the flavor and sweetness.

How long do these muffins last?

They can last up to 3 days at room temperature or 2 months in the freezer.

What can I use instead of walnuts?

Pecans, almonds, or even sunflower seeds are excellent alternatives.

Conclusion

Banana nut muffins are a delightful treat that combines the sweetness of bananas with the crunch of nuts. Perfect for breakfast or a snack, these muffins are easy to make and sure to impress. Enjoy them fresh from the oven or save some for later!