Banana Nut Muffins

Moist and delicious, these banana nut muffins are a perfect treat to start your day. Ripe bananas and crunchy walnuts come together in a sweet symphony, while a hint of vanilla adds depth to these tender gems.

With a simple recipe and minimal ingredients, you’ll be whipping these up in no time!

Ingredients

• 3 large ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions

Preheat your oven to 375°F (190°C) and line a 9-cup muffin tin with paper liners.

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

Set aside.

In a large bowl, use an electric mixer to beat the butter until it’s creamy, about 2 minutes.

Beat in the egg until well combined.

Beat in the mashed bananas and Greek yogurt until smooth.

Beat in the vanilla extract.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Fold in the chopped walnuts.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure to use ripe bananas for the best flavor, and don’t overmix the batter to avoid tough muffins. If you don’t have Greek yogurt, you can substitute it with regular yogurt or even sour cream.

Walnuts can be toasted in a 350°F oven for 5-7 minutes to enhance their flavor and aroma.

Don’t overbake the muffins, they should be lightly golden brown and still tender. You can also customize the recipe by adding chocolate chips or dried fruit to the batter.

Muffins will keep for up to 3 days at room temperature or up to 5 days in the refrigerator.

You can also freeze them for up to 2 months and thaw at room temperature.

Nutrional Value

• Calories: 234
• Total Fat: 9g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g