Banana Nut Muffins Reicpe:
Classic muffins made a little bit healthier with white wheat flour, these banana nut muffins are a keeper.
Prep Time 10MINUTES MINS
Cook Time 20MINUTES MINS
Total Time 30MINUTES MINS
Servings (adjustable): 12
Calories: 137
Ingredients
▢1-½ cups all-purpose flour
▢½ cup whole-wheat pastry flour
▢1-½ teaspoons baking powder
▢½ teaspoon baking soda
▢½ teaspoon salt
▢½ cup coarsely chopped walnuts
▢¾ cup firmly packed light brown sugar
▢⅓ cup canola oil, or melted butter
▢2 eggs
▢1-⅓ cups mashed, very ripe bananas (about 2 to 3 medium)
▢1 teaspoon vanilla extract
Instructions
Preheat the oven to 375F degrees. Coat a 12-cup muffin pan with cooking spray or line with paper cupcake liners.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and nuts.
In a large bowl, stir with a whisk or beat with an electric mixer until well combined the light brown sugar, canola oil or melted butter, eggs, bananas and teaspoon vanilla extract.
Stir the flour mixture into the banana mixture until just combined. Do not over mix; the batter shouldn’t be smooth.
Divide the batter equally among the muffin cups. I like to use an ice cream scoop for this.
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18 to 20 minutes.
Cool the muffins in the pan for a few minutes and serve warm, or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days.
Recipe Variations:
Chocolate Chip Coconut Banana Muffins: Add ½ semi-sweet chocolate chips and ½ cup coconut instead of the nuts.
Banana Pineapple Nut Muffins: Add ½ cup well-drained crushed pineapple into the banana mixture and replace the walnuts with pecans or macadamia nuts.
Serving size: 1 banana walnut muffin
Nutrition Facts
Banana Nut Muffins Recipe
Amount Per Serving (1 banana nut muffin)
Calories 137Calories from Fat 70
% Daily Value*
Fat 7.8g12%
Carbohydrates 14.8g5%
Fiber 1.1g4%
Protein 2.3g5%
