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Easy Moist Banana Nut Muffins at home

Moist Banana Nut Muffins

Zoe Mai
Soft and Moist Banana Muffins with crunchy walnut are the healthy ultimate snacks or breakfast for your kids and other grown-ups. This is a great way to use all your overripe bananas and take you only half an hour, start to finish!
Prep Time 10 mins
Cook Time 18 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 muffins

Ingredients
  

  • 200 gr all-purpose flour (1 1/4 cup)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon powder
  • ¼ tsp salt
  • 50 gr chopped walnuts
  • 2 medium-sized ripe bananas
  • 80 ml melted vegan butter or canola oil
  • 40 ml unsweetened almond milk
  • 50 gr caster sugar (1/4 cup)
  • 1 medium-sized egg
  • 50 gr plain yogurt

Instructions
 

  • Preheat oven to 350 Fahrenheit (or 180 Celsius)
  • Mash ripe bananas with a folk
  • Wet ingredients: In a large bowl, combine the mashed banana, melted butter, milk, yogurt, egg, and vanilla extract. Mix well.
  • Dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, and ground cinnamon.
  • Pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter. Add chopped walnut and mix well.
  • Then fill muffin tins 3/4 full and top with chopped walnut.
  • Bake for 18 to 20 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
  • Serve and enjoy!

Watch How to do it

Zoe's Notes

  • Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
  • All ingredients should be used at room temperature for best results.  Room temperature ingredients will make fluffier banana muffins. Cold ingredients don't incorporate as well as when they are at room temp.
  • Don’t over-bake. Just bake 18 to 20 minutes or until set through and a toothpick comes out clean. 
  • Don't open the oven door during the first half of cooking time as this can cause the temperature in the oven to be unstable and your muffins to sink.
  • Store: Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Freeze muffins for up to 3 months
 
IF YOU LOVE THIS RECIPE: You will also love my Carrot Muffins, Vegan Pumpkin Bread, and Zucchini Walnut Bread
RECOMMENDED EQUIPMENT: I am totally in love with my 6-Cup Muffin Tin (affiliate link).
Keyword banana muffins, banana nut muffins, easy breakfast, healthy kid snacks, muffins, Vegetarian Food