Baking is one of those things I’ve always wanted to try but was always afraid they wouldn’t come our right! I am a decent cook, but baking seemed like such a daunting task because I can’t taste as I go. We even bought a Kitchen Aid (Artisan) mixer because I was so sure I wanted to learn to bake. Finally, after a couple of years of telling myself to start, the mixer finally got some use!
Banana nut bread is one of my many repeats at Starbucks and other bakeries so naturally, I wanted to make it myself. The recipe below was adapted from the many variations found on Google and Pinterest. Hope you enjoy these as much as I!
Best served with tea or coffee with a smear of butter or cream cheese :).
Banana Nut Muffins
Best banana muffins ever! Moist and not too sweet!
Servings 12 muffins
Ingredients
Dry Ingredients
- 1 1/2 cup Flour all purpose
- 1 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/8 tsp Nutmeg
- 1/8 tsp Cinnamon
Wet Ingredients
- 1/2 cup Butter salted, melted
- 3 Bananas mashed
- 1/2 cup Sugar
- 1/4 cup Dark Brown Sugar packed
- 1/4 cup Milk
- 1 Egg large
- 1 tsp Vanilla Extract
- 1 cup Walnuts split in two
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, whisk flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Mash bananas with a fork in Kitchenaid mixing bowl and mix in butter, both sugars, milk, egg, and vanilla. Stir until well combined.
- Slowly add dry ingredients into mixing bowl and stir until just combined. Be careful not to over mix.
- Fold in half the walnuts.
- Spoon batter evenly into 12 muffin cups. Use liners for easy clean up.
- Sprinkle remainder of walnuts over the batter.
- Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let rest for 5 minutes in the pan before removing to let cool completely on wire rack.
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