Banana Nut Muffins

Stash these delicious Banana Nut Muffins in the freezer so you always have breakfast and snacks ready to go.

1 1/2 cups walnuts, divided

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

1/4 tsp. ground cinnamon

3 extra ripe bananas, mashed

3/4 cup light brown sugar

1/2 cup unsalted butter, melted

1 large egg

1/4 cup milk

Preheat oven to 350 degrees. Line a standard 12-cup muffin tins with paper liners.

Spread walnuts on a baking sheet and bake about 12 minutes. Cool 15 minutes, then chop coarsely.

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.

In a separate bowl, whisk together banana, sugar, eggs, butter and milk. Stir wet ingredients into dry ingredients. Stir in 1 cup of walnuts.

Divide batter evenly between prepared muffin cups, using a 2 ounce scoop.

Sprinkle with remaining 1/2 cup nuts.

Bake 20 minutes or until top bounces bake when lightly touched. Cool in pan 5 minutes, then remove to wire rack to cool completely.

Yield 12


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