Banana Nut Muffins

BANANA NUT MUFFINS

Bananas and walnuts combine in these quick and healthful muffins. So moist and delicious, this is the finest recipe for banana nut muffins from scratch!

From scratch, these banana nut muffins are moist and buttery.

Sweet and luscious bananas are complemented by the nutty crunch and flavor of chopped walnuts in every mouthful.

This dish is foolproof and incredibly simple. Baking recipes are easy to master and are sure to bring you success!

Three simple steps are all that are required for this recipe. Bananas are split into two equal parts.

Start by mashing two bananas together. There should be some sort of texture to your design. To make the batter, combine the remaining two bananas with the rest of the ingredients and beat until smooth. The last step is to include the mashed bananas and walnuts. At 375 degrees Fahrenheit (190 degrees Celsius), bake the cake for 10 minutes.

These muffins can be a nutritious breakfast if consumed in moderation. A serving of one of these muffins provides a wide range of nutrients, including vitamin E, iron, vitamin B, and omega-3s. In each muffin, there are 258 calories.

INGREDIENTS:

• 4 overripe peeled bananas
• 2 cups of all-purpose flour
• 3/4 cup of melted and unsalted butter
• 2 eggs
• Scant 1 cup sugar
• 1 1/2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of pure vanilla extract
• 2 tablespoons of sour cream or yogurt
• 1/2 cup of chopped walnuts

INSTRUCTIONS:

1. Preheat oven to 375°F. The muffin pans should be sprayed with cooking spray.
2. In a small bowl, mash 2 bananas with a fork so that they retain some texture. Set aside for now.
3. In a large bowl incorporate all the ingredients for the cake (except for the remaining 2 bananas). The ingredients should be thoroughly combined after 3 minutes of mixing with an electric mixer.
4. With a rubber spatula, incorporate the chopped walnuts and the mashed bananas into the dough. You’ll get 15 muffins out of this recipe.
5. 18 to 20 minutes in the oven is enough time for the muffins to turn brown and become a nice golden color.

NOTE:

They keep wet overnight thanks to the addition of sour cream or yogurt. If you don’t have any sour cream or yogurt on hand, you can omit this step.