Best Muffin Recipes: Banana Nut Muffins (+More Great Muffins To Bake!)
Muffin recipes can make an easy breakfast on the go, a great snack, or part of a well-rounded lunch, but there are so many to choose from! Some muffins are dessert-like, some are a great source of protein, or they can be slightly fruity, there are so many options! We've narrowed down our top muffin recipes so you can choose from the best of the best and find your family's new favorite muffins!
Preheat your oven to 375°F (190°C) and either coat your muffin tin(s) with non-stick cooking spray or line with cupcake papers.
In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash into the creamed butter and sugar.
1 cup sugar, ½ cup butter, 3-4 large bananas
Add the eggs, milk and vanilla, then mix until combined (wet batter will be very lumpy from butter and bananas).
2 large eggs, 2 tablespoon milk, 1 teaspoon vanilla extract
Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
In a small ziploc bag, combine the remaining flour portion (¼ cup) with the crushed black walnuts. Shake until well coated, then add to the batter and fold in gently to distribute evenly throughout the batter. *You can add mashed bananas at this step too (vs. earlier), if you like larger chunks of banana in your muffins.
2 cups all-purpose flour, ½ cup crushed black walnuts
Transfer batter to prepared muffin tins, and bake at 375°F (190°C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of the muffins.
Remove to a wire cooling rack and allow the banana nut muffins to cool in the muffin tins for a few minutes before turning the muffins out. Serve muffins warm or at room temperature.