Imagine biting into a warm, moist muffin that's not just a treat for your taste buds, but also a guilt-free indulgence packed with nutrition. These Healthy and Easy Banana Nut Muffins are about to become your new breakfast obsession! With the perfect balance of sweet ripe bananas, crunchy walnuts, and a tender crumb, these muffins will transform your morning routine from mundane to magnificent. Whether you're a busy professional, a health-conscious foodie, or a baking novice, this recipe promises restaurant-quality results with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they are smooth and creamy with minimal lumps.
- Pour the melted coconut oil into the mashed bananas and mix well until fully combined.
- Add sugar, egg, and vanilla extract to the banana mixture. Whisk together until the ingredients are smooth and well incorporated.
- In a separate bowl, sift together the baking soda, salt, and all-purpose flour to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the chopped walnuts, reserving a small handful for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the reserved chopped walnuts on top of each muffin for added texture and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Choose Very Ripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas are perfect for baking!
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure your egg and other ingredients are at room temperature for better incorporation and a smoother batter.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are ready.
- Customize Your Muffins: Feel free to swap walnuts for pecans or add chocolate chips for extra indulgence.
- Storage Hack: To keep muffins fresh longer, store in an airtight container and consider freezing for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 25mg
