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Yields:
18
Prep Time:
10 mins
Total Time:
45 mins
Banana nut muffins are the shortcut version to banana bread. These muffins are made for breakfast on the go. They are light and moist, full of toasted walnuts, and just sweet enough. Just like with banana bread, the riper you bananas are the better! Sub the walnuts out for pecans if you prefer or did a mix of the two. Toasting the nuts isn't required but it gives them extra flavor and makes them really stand out. We toasted our in a 350° oven for about 10 minutes.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
- 2 cups
all-purpose flour
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
cinnamon
- 1/2 cup
(1 stick) butter, melted
- 1/2 cup
granulated sugar
- 1/4 cup
packed brown sugar
- 1
large egg
- 1 tsp.
pure vanilla extract
- 3
bananas, mashed (about 1 1/2 cups)
- 1/2 cup
Greek yogurt
- 1 cup
toasted walnuts, roughly chopped
Directions
- Step 1Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
- Step 2In another large bowl, whisk together melted butter and sugars. Add egg and vanilla and whisk until combined. Stir in mashed bananas and yogurt. Add banana mixture to dry ingredients and stir just until combined, then fold in walnuts.
- Step 3Divide batter between 18 liners, filling ¾ full. Bake until a toothpick inserted in middle comes out clean, 18 to 20 minutes.
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