For the best flavor, use very ripe bananas – the kind with plenty of brown spots. They're sweeter and easier to mash. To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Watch them closely, as they can burn easily. Lemon zest adds a bright note that complements the banana flavor beautifully. Don't skip it! Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Banana Nut Muffins
-
PREP TIME10 mins
-
COOK TIME25 mins
-
TOTAL TIME35 mins
-
SERVING12 People
-
VIEWS747
Elevate your breakfast or brunch with these exquisitely light and airy Banana Nut Muffins. Crafted with a delicate touch, these muffins showcase the natural sweetness of ripe bananas enhanced by a hint of zesty lemon and the satisfying crunch of toasted walnuts. A delightful treat that's both wholesome and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Fiber1 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium121 mg
-
Sugar15 g
-
Fat5 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well. (5 minutes)
02 Step
Recipe View 3 mins In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. This ensures an even distribution of the leavening agents. (3 minutes)
03 Step
Recipe View 7 mins In a separate medium bowl, whisk the egg whites until they become foamy. Gently fold in the mashed bananas, sugar, vegetable oil, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Finally, fold in the toasted walnuts. (7 minutes)
04 Step
Recipe View 5 mins Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full. (5 minutes)
05 Step
Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops of the muffins should be lightly golden brown. (25 minutes)
06 Step
Recipe View 10 mins Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Dedrick Dooley
Mar 23, 2025I love how easy this recipe is. Perfect for a quick weekend breakfast.
Mervin Reilly
Jan 12, 2025These muffins are so light and fluffy! The lemon zest is a game-changer.
Edgardo Greenholt
Sep 4, 2024The walnuts add such a nice crunch. I might try adding pecans next time.
Annamarie Legros
Mar 27, 2024My kids devoured these! They're a new family favorite.