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Banana Nut Muffins
An easy banana nut muffin recipe that only requires one bowl and about 10 minutes of prep!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
16
muffins
Calories:
243 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
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.
Cup of Yum
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
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: 16 muffins
Amount Per Serving
Calories 243
% 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.