Banana Bread Muffins
Bake up a batch of Banana Bread Muffins with crunchy walnuts. Perfect for breakfast, brunch, or a quick snack in under 30 minutes.
Servings: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 large ripe bananas about 1 ½ cups mashed
- 2 large eggs at room temperature
- ½ cup packed light brown sugar packed
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mash the bananas. Whisk in the eggs, brown sugar, melted butter and vanilla. Pour the dry ingredients on top of the wet ingredients and continue to whisk until combined. Fold in the chopped walnuts.
- Pour the batter into the prepared muffin pan and bake for 18-20 minutes or until a toothpick comes out clean.
Notes
Store at room temperature in an airtight container for up to 4 days, in the fridge for 5-6 days, or individually wrapped in the freezer for up to 3 months.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 203mg | Potassium: 239mg | Fiber: 2g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
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