I’m thinking that going forward, I might make these one-bowl muffins much more often than banana bread. They are so moist and delicious and take only 18 minutes or so to bake.
Banana Nut Muffins
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 1/2 cup flour
1 tsp baking soda
4 very ripe bananas
1 stick of butter (8 TBSP or 1/2 cup), melted and cooled a bit
1 TBSP vanilla
2/3 – 3/4 cup light or brown sugar (depending on how sweet you want it)
1/2 heaping teaspoon coarse kosher salt (half as much if using fine salt)
2 eggs
1/2 cup walnut pieces
Directions
- Preheat the oven to 350 degrees Fahrenheit. Line standard 12-well muffin pan with muffin liners.
- Measure flour by spooning it gently into your cups, measure, level off with a butter knife without compressing it, and add to a small bowl. Mix in the baking soda into flour.
- Mash bananas (few chunks are ok.) Whisk in sugar, butter, vanilla and kosher salt well. Add eggs, one at a time, mixing after each addition. Don’t beat too hard after you add the eggs, as you don’t want too much air incorporated.
- Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. If you wish to add nuts, add them while incorporating your flour into the batter. You don’t want to over-mix as it will be tough and not light and fluffy, but you don’t want chunks of flour.
- Divide batter between 12 muffin pans and bake in preheated oven for about 18 minutes (anywhere from 17 to 20 should work). Test with a toothpick to make sure they are still moist but you don’t get any wet batter on the toothpick. Allow to cook in the muffin pan for 5 minutes then finish cooling on the wire racks. Enjoy!
This is soooo good. Just like your banana bread but so much quicker! Thank you for the recipe Ellen!!