The Best Banana Nut Muffins
I love a good banana nut muffin. I make mine with super ripe bananas, walnuts and lots of vanilla to really get that flavor through, but really, the options are endless. Lessen the vanilla if you’d like. Try different fruits or chocolate chips. Seriously, this recipe is SO easy and SO good. Making them was extra hard this time because I’m dieting and didn’t even get to take a bite! (eye roll). Anyway, I made these for my wife since she returned back to work this week and thought I’d share the recipe for you guys.
I make this in a jumbo cupcake pan and it yields about 12 giant muffins. You can use a standard cupcake pan, just lessen the bake time and you’ll end up with about 20-24.
- 2.5 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 3/4 cup milk
- 1.5 tbsp vanilla extract
- 3 (very) ripe bananas-mashed
- 1 cup chopped walnuts
Start off by preheating your oven to 425F and line your cupcake tin with liners.
In a large bowl, add the flour, baking powder, baking soda and cinnamon. Go ahead and set that aside.
Then grab a medium bowl and add your oil, sugars, eggs, milk, vanilla and mashed bananas. Whisk these ingredients together until thoroughly mixed.
Pour your wet mixture into the dry ingredients and gently stir using a rubber spatula. Make sure you get all around the bowl including the bottom to ensure there is not any dry mixture just sitting around. Once the batter comes together, fold in about 2/3 of your chop walnuts and mix in until they’re evenly distributed.
You’re almost done!
Scoop the batter into the 12 jumbo liners evenly. Use the remaining 1/3 cup of chopped walnuts to sprinkle a few on top of each muffin prior to putting them in the oven. Bake for about 14-16 minutes or until a toothpick inserted to the center of the largest muffin comes out clean.
This is an easy, GOOD recipe, y’all. But if you have any questions or comments, feel free to reach out!