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Banana Nut Muffins

Recipe photo courtesy of Mike Krautter

Here's how to bake banana nut bread in quick and easy individual portions. Stash some in the freezer so you always have breakfasts and snacks ready to go.

Total Time Prep Yield

Ingredients

Directions

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  • gawatsarah
    15 AUG, 2017
    These are by far the best banana nut muffins I've ever had- super moist, perfect amount of sweetness, exactly what I was hoping for. I used two (larger than typical) bananas that weren't overly ripe, and skipped pre-baking the walnuts. It seemed like a lot of nuts at first, but it was the perfect amount. Will definitely make these again, they were fantastic!
    Reply
  • sharris86051
    19 APR, 2017
    My first time making homemade muffins and they were just okay. They weren't as moist or as sweet as I would have liked them to be. Maybe a little more tweaking on the recipe.
    Reply
  • noriheikkinen
    19 APR, 2017
    Turned out delicious! No idea what the commenter below experienced when they mentioned oversalting -- 1 t salt is a perfectly reasonable amount for this size of batter. I only had 2 bananas, and subs[filtered]uted En-Er-G Egg Replacer for the egg and vanilla soy milk for the milk. I doubled the cinnamon to 1/2 t, and am glad I did -- it's nowhere near overpowering, but is slightly more present than 1/4 t would have been. Could even likely go to 3/4 t or 1 t. 20 minutes in the oven was slightly too little for these; I'd do 23-25 next time. I'll be making these again!
    Reply
  • lizspam13gmail
    21 MAR, 2017
    damnnit
    Reply
  • jortizlmt
    8 DEC, 2015
    Made this recipe but I think the amount of baking powder plus the salt made the muffins too salty. Wasted walnuts!
    Reply

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