Description
Delightful banana nut muffins made from overripe bananas, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Mash the ripe bananas in a mixing bowl.
- Add the melted butter to the mashed bananas and mix until well blended.
- Stir in the baking powder, baking soda, and salt.
- Add sugar, beaten egg, and vanilla extract. Mix until fully combined.
- Gently fold in the flour until just combined, being careful not to over-mix.
- Finally, fold in the chopped nuts.
- Spoon the batter into a greased muffin tin, filling each cup two-thirds full.
- Pop the muffin tin into the oven and bake for 18 to 22 minutes.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg