Description
Delicious and moist banana muffins made with ripe bananas and walnuts.
Ingredients
Scale
- 2 very ripe bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350℉. Line a muffin pan with paper liners and set aside.
- In a large bowl, add your bananas and mash with a fork or potato masher. Then add granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract. Stir until well combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Pour dry ingredients into the wet ingredients and stir until just combined (do not overmix, this can cause your muffins to turn out tough). Fold in chopped nuts.
- Distribute batter between 15 muffin cups. Bake for about 19-21 minutes, or the centers pop back when gently pressed.
- Remove from oven and allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.
Notes
- Make sure your bananas are very ripe for the best sweetness and moisture.
- Do not overmix the batter to keep the muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 11g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg