Easy Banana Nut Muffin Recipe

Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin pan with non-stick spray or line them with cupcake liners. Set aside.
In a medium size bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set aside.
1 and ⅔ cup (200g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon baking powder
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat both of the sugars and butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat again until completely incorporated. Add the banana and the water and beat again until everything is combined.
½ cup (100g) granulated sugar, ½ cup (100g) firmly packed light brown sugar, 6 Tablespoons (85g) unsalted butter, 2 large eggs, 3 medium or 2 large bananas1, ⅓ cup (80mL) water
Reduce the mixer speed to low and slowly add the dry ingredients, stopping when everything is just incorporated. Stir in the nuts (if using) with a spatula.
½ cup chopped nuts2
Spoon the batter into the prepared wells. I like to use an ice cream scoop with a thumb trigger. Sprinkle some reserved nuts (if using) on top of the batter. Bake the muffins for 8 minutes, then without opening the oven door, reduce the temperature to 350ºF (177ºC) and bake for an additional 13-15 minutes or until tops are golden brown and a toothpick inserted in the center comes out mostly clean. Muffins stay fresh kept in an airtight container at room temperature up to 5 days or in the refrigerator up to 1 week. Muffins freeze well, up to 2 months. Thaw at room temperature before enjoying or pop in the microwave for about 15 seconds to warm up.

Ingredients

Instructions

Notes

Nutrition Disclosure