Banana Nut Muffins Recipe
Moist, tender banana muffins packed with toasted walnuts and warm cinnamon. Perfect for breakfast, snacks, or the lunchbox.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon optional but tasty
- 1.5 cup mashed ripe bananas about 3 large bananas
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 large eggs at room temperature if possible
- 0.5 cup unsalted butter, melted let it cool slightly
- 0.25 cup plain yogurt Greek or regular
- 1.5 tsp vanilla extract
- 0.75 cup chopped walnuts lightly toasted
- 2 tsp turbinado sugar optional, for crunchy tops
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Mash bananas in a large bowl. Whisk in granulated sugar, brown sugar, eggs, melted butter, yogurt, and vanilla until smooth.
- Fold dry ingredients into the banana mixture just until no dry streaks remain.
- Stir in walnuts gently. Do not overmix.
- Divide batter among muffin cups, filling each about three-quarters full. Sprinkle tops with turbinado sugar if using.
- Bake 16–19 minutes, until golden and a toothpick comes out with a few moist crumbs.
- Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.
Notes
Swap walnuts with pecans for a softer crunch, or add chocolate chips for a dessert twist. Muffins keep 3 days covered at room temperature or freeze up to 2 months; thaw at room temp and warm briefly in the oven.
This recipe is an original creation inspired by classic Banana Nut Muffins Recipe flavors. All ingredient ratios and instructions are independently developed.