BANANA NUT MUFFINS
Banana nut muffins, this is so quick , easy, moist, & full of flavor. These delicious muffins are one of my all time favorites muffins , i think soon to be yours too !


I have these Banana Nut Muffins baking in the oven, right now this very moment. Let me say…the aroma is absolutely intoxicating! I’m practically floating thru the house into the kitchen following the scent trail.

The basics shouldn’t be overlooked. These recipes are foundations that can be built upon with countless variations. Switch up fruits, fats, flours – the possibilities are endless.
These muffins take just minutes to put together and 25 minutes to bake. Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few. How’s that for keeping it simple.

BANANA NUT MUFFINS RECIPE
Banana Nut Muffins. Quick, easy, moist & full of flavor. These delicious muffins are one of my all time favorites - soon to be yours, too!

INGREDIENTS
  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • (You could use 1½ cup all purpose flour without any whole wheat flour if you'd like)
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 1 stick salted butter (1/2 cup), melted
  • 3 large ripe bananas, mashed
  • ½ cup sugar
  • ¼ cup dark brown sugar, packed
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup - 1 cup walnuts (toasted if you'd like)
INSTRUCTIONS
  1. Preheat oven to 350°F.
  2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
  3. Melt butter. Set aside.
  4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
  5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
  6. Fold in half the walnuts.
  7. Spoon batter evenly into 12 greased or paper lined muffin cups.
  8. Sprinkle remainder of walnuts over top of muffins.
  9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
  10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.