Savor the warmth and sweetness of homemade Banana Nut Muffins, a classic treat that’s perfect for any time of day. Bursting with ripe banana flavor and crunchy nuts, these moist muffins are sure to become a family favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans

Directions:

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the mashed bananas, sugar, melted butter, milk, egg, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the chopped nuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Optional: Sprinkle a few extra chopped nuts on top of each muffin for added crunch.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Variations:

• Add a handful of chocolate chips for a decadent twist on classic banana nut muffins.
• Substitute chopped almonds or hazelnuts for a different flavor profile.
• For a healthier version, use whole wheat flour and reduce the sugar, or substitute with honey or maple syrup.

Serving Tips:

• Enjoy these muffins warm with a pat of butter or a drizzle of honey.
• Pair with a cup of hot coffee or tea for a cozy morning treat.

Storage Tips:

• Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
• Muffins can also be frozen for longer storage. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or reheat gently in the microwave or oven before serving.

Health Benefits and Nutritional Information:

• Banana nut muffins provide a good source of potassium, fiber, and healthy fats from the bananas and nuts.
• Nutritional values may vary depending on specific ingredients and portion sizes.

FAQs:

• Can I use frozen bananas? Yes, thaw frozen bananas and drain any excess liquid before mashing and using in the recipe.
• Can I make these muffins without nuts? Absolutely! Simply omit the nuts or substitute with seeds or dried fruit if desired.

Conclusion:

With their irresistible blend of banana sweetness and nutty crunch, these Banana Nut Muffins are sure to brighten up your day. Whether enjoyed for breakfast, as a snack, or as a sweet treat, they’re guaranteed to satisfy.