Banana Nut Muffins
Moist banana muffins studded with walnuts toasted first for real nutty flavor, lifted with baking soda and rounded out with a pinch of salt and vanilla - folding raw nuts straight into the batter is why most muffins taste flat instead of nutty, and the recipe needs the baking soda that quick versions often leave out.
⏱ 40 min🍽 12 servings
breakfastvegetarianbaking
Ingredients
- •3 ripe bananas, mashed
- •2 cups flour
- •3/4 cup sugar
- •1 tsp baking soda
- •1/2 tsp salt
- •2 eggs
- •1/2 cup melted butter
- •1 tsp vanilla extract
- •1/2 cup chopped walnuts, toasted
Steps
- 1.Preheat oven to 350°F and line a muffin tin.
- 2.Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside to cool - toasting raw nuts is what brings out real nutty flavor instead of a flat crunch.
- 3.Mix the mashed bananas, sugar, eggs, melted butter, and vanilla together.
- 4.Stir in the flour, baking soda, and salt until just combined, then fold in the toasted walnuts.
- 5.Divide among muffin cups and bake for 20-22 minutes until a toothpick comes out clean.