If you’re looking for a quick and easy breakfast or snack idea, these banana nut muffins are a great option. They’re moist, delicious, and packed with flavor. Plus, they’re so easy to make!
Ingredients
Here’s what you’ll need to make 12 banana nut muffins:
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60 g) chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the mashed bananas, eggs, vegetable oil, granulated sugar, and light brown sugar. Mix well.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
That’s it! Your banana nut muffins are ready to enjoy.
Variations
If you want to switch things up a bit, here are some variations you can try:
- Chocolate chips: Add 1/2 cup of chocolate chips to the batter for some extra sweetness.
- Blueberry: Instead of walnuts, fold in 1/2 cup of fresh or frozen blueberries.
- Streusel topping: Mix together 1/4 cup of all-purpose flour, 1/4 cup of light brown sugar, and 1/4 cup of chopped walnuts. Cut in 2 tbsp of cold butter until crumbly, then sprinkle the mixture over the muffin batter before baking.
Vegan Version
To make these muffins vegan, you can substitute the eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use a plant-based milk instead of dairy milk. You can also use coconut oil instead of vegetable oil.
Gluten-Free Version
To make these muffins gluten-free, use a gluten-free flour blend instead of all-purpose flour. You can also add 1 tsp of xanthan gum to the dry ingredients to help the muffins bind together better.
Conclusion
These banana nut muffins are a delicious and easy breakfast or snack option. With just a few simple ingredients, you can whip up a batch in no time. Plus, they’re so versatile - you can add in your favorite mix-ins or make them vegan or gluten-free. Give them a try and let us know what you think!
FAQ
Can I use frozen bananas instead of fresh bananas?
Yes, you can use frozen bananas instead of fresh bananas. Just make sure to thaw them before using them in the recipe.
Can I use a different type of nut instead of walnuts?
Yes, you can use a different type of nut instead of walnuts. Pecans or almonds would be a great substitute.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour. However, the texture of the muffins may be slightly denser.
How do I know when the muffins are done baking?
Insert a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done baking.
Can I add chocolate chips to the muffins?
Yes, you can add chocolate chips to the muffins. Just sprinkle them on top of the batter before baking.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the muffins for up to 3 months.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Can I use a different type of fruit instead of bananas?
Yes, you can use a different type of fruit instead of bananas. Blueberries or raspberries would be a great substitute.
Can I use a different type of milk instead of buttermilk?
Yes, you can use a different type of milk instead of buttermilk. Regular milk or almond milk would work well.
How many muffins does this recipe make?
This recipe makes 12 muffins.
