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Banana Nut Muffins

Tender banana muffins with brown sugar and chopped walnuts, baked until golden and soft in the center.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 464
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup mashed bananas
  • 1/2 cup vegetable oil
  • 1 cup chopped walnuts

Equipment

  • 8-well muffin pan
  • mixing bowls
  • Wire Cooling Rack

Method
 

  1. Heat the oven to 375°F and line or grease an 8-well muffin pan.
  2. Whisk the flour, brown sugar, baking powder, and salt in a large bowl.
  3. Whisk the eggs, mashed bananas, and vegetable oil in a separate bowl.
  4. Stir the wet mixture into the dry mixture just until combined, then fold in the walnuts.
  5. Divide the batter among eight wells, filling each about three-quarters full.
  6. Bake for 18 to 22 minutes, then cool in the pan for 5 minutes before transferring to a rack.

Notes

  • Use ripe, brown-spotted bananas and measure them after mashing.
  • Do not overmix the batter, or the muffins may become dense.
  • Cool completely before storing; refrigerate for up to 4 days or freeze for up to 3 months.