Description
These healthy banana walnut muffins are soft, tender, and packed with cinnamon spice and crunchy walnuts. They’re like banana nut bread in a lighter, muffin form, perfect for a weekday morning treat or a weekend breakfast.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ¾ cup brown sugar
- ⅓ cup vegetable oil (or melted butter)
- ¼ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup chopped walnuts
- Extra walnut halves for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the ripe bananas. Add the brown sugar, vegetable oil, yogurt, vanilla extract, and egg. Whisk until smooth.
- Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined. Avoid overmixing.
- Fold in the chopped walnuts.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top with extra walnut halves if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Fall Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 15g
- Sodium: 207mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 16mg