Banana Nut Muffins
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Banana Nut Muffins
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An easy banana nut muffin recipe that only requires one bowl and about 10 minutes of prep!
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Ingredients
- 2 large egg
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup light brown sugar packed
- 1 ½ cups banana about 3 large bananas or 4 medium bananas, mashed, overripe
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 cups all-purpose flour sifted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup walnuts chopped
- coarse sugar optional, for topping
Instructions
- Preheat oven to 375°F. Line 16 muffin cups with paper liners. Set aside.
- In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and brown sugar. Add the bananas and vanilla extract; whisk to combine.
- Sprinkle baking soda, baking powder, and salt over top. Whisk until well blended. Stir in the flour, cinnamon, and nutmeg, mixing just until combined. Do not over-mix. Fold in the walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each cup almost to the top. If desired, sprinkle about ½ teaspoon of coarse sugar on top of each muffin.
- Bake the muffins for 20 – 25 minutes, or until a toothpick inserted in a muffin comes out clean.
- Transfer to wire racks to cool.
Notes
- Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
- Use either canola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don’t use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
- Sift the flour to avoid any big clumps in your batter.
- Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
Nutrition Information
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Serving
1muffin
Calories
243kcal
(12%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.05g
(3%)
Cholesterol
23mg
(8%)
Sodium
188mg
(8%)
Potassium
151mg
(3%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
49IU
(1%)
Vitamin C
2mg
(2%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 23mg | 8% |
| Sodium | 188mg | 8% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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