Banana Walnut Muffins
This banana walnut muffins recipe delivers delightfully moist and flavorful muffins with a pleasing texture from the walnuts, perfect for a nutritious start to the day or as a tasty snack.
Ingredients
- 3 large ripe bananas: Essential for sweetness and moisture.
- ½ cups of all-purpose flour: Provides the basic structure.
- ¾ cup granulated sugar: Adds sweetness to the muffins.
- ⅓ cup vegetable oil: Keeps the muffins moist.
- 1 large egg: Acts as a binding agent.
- 1 tbsp baking powder: Helps the muffins rise.
- ½ tbsp baking soda: Enhances leavening.
- ½ tbsp salt: Balances the sweetness.
- ½ tbsp cinnamon: Gives a slight spiciness.
- ¾ cup chopped walnuts: Adds texture and nutty flavor.
- ¼ tbsp nutmeg for an extra layer of flavor (Optional)
- ½ cup (Optional) semisweet chocolate chips
Instructions
- Preheat Oven: Set the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter or non-stick spray.
- Mash Bananas: In a large bowl, mash the ripe bananas with a fork until smooth.
- Mix Wet Ingredients: To the bananas, add the sugar, vegetable oil, and egg. Mix well until all the ingredients are fully combined.
- Sift Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg if using.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. It's crucial not to overmix to avoid dense muffins.
- Add Walnuts: Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then remove them and place on a wire rack to cool completely.