Moist muffins filled with ripe bananas, toasted walnuts, and spices. These banana nut muffins are delicious and great for breakfast on the go.
Happy Sunday!
As usual, weekends always mean brunch for me. I mean, how can you pass up on breakfast or brunch? It’s the ultimate meal of the day. At least it is for me. =)
Mostly because on weekdays it’s ridiculously difficult to eat breakfast/brunch in the morning. Not because I don’t have time. I can always make things beforehand and pack it to go. The problem with eating breakfast before work is that I get hungry sooo much faster. My stomach growls like an hour after I eat and it’s so embarrassing. Lol. Does anyone else feel the same way?
But banana nut muffins are one of my favorite kinds of muffins. They bring back so many memories from my college days. We always had ripe bananas in the house and those black spotted bananas always went into banana nut muffins. Most of the time, I’d bake these muffins at night when it was much cooler in the house. Because no one wants to have the oven on while it’s 90 degrees outside.
These were the days when I can barely crack an egg. I had to have someone help me crack eggs if I wanted to bake. Who knew that one day I’d be here sharing hundreds of recipes?
These banana nut muffins are super moist, which I absolutely love. The walnuts are toasted so you can actually taste the nuttiness of the walnuts. And with just a little bit of spices like cinnamon, nutmeg, and cloves, the flavor of the banana nut muffins are taken to the next level.
Each bite of these muffins are so delicious and so perfectly balanced in flavor. You’ll want to bake these to go as breakfast or as a late afternoon snack. I’m always starving after work no matter what time it is so I like having snacks in my bag.
Preheat the oven to 425F. Line muffin tins with cupcake liners. If you’re usually silicone liners, you’ll want to lightly grease the inside with vegetable oil. My friend Kim sent me fortune cupcake liners for my birthday a few months back and I finally got to use them! Soo cute!
In a medium mixing bowl, add vegetable oil, brown sugar, and eggs. Whisk until combined. Then add Greek yogurt, mashed bananas, and vanilla extract. Mix until all the ingredients are combined.
In a separate mixing bowl, add flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisk until all the ingredients are well incorporated.
Add the dry ingredients to the wet ingredients. Mix until all the ingredients are combined and there are no clumps of flours left. Fold in toasted walnuts.
Use a spoon or a measuring cup to distribute the banana nut muffin batter in the cupcake liners. Depending on how you divide your batter, you may end up with 12-14 muffins.
Bake the muffins at 425F for about 5 minutes. The high heat will help the muffins rise. After 5 minutes, lower the heat to 350F. Bake the muffins for about 15 minutes. Remove the muffins from the oven and insert a toothpick through the center. If the toothpick comes out clean, the muffins are ready.
Serve the banana nut muffins warm.
Enjoy!
- ½ cup vegetable oil
- ¾ cup light brown sugar
- 2 large eggs at room temperature
- ⅓ cup plain Greek yogurt
- 2 cups mashed bananas (4 medium sized ripe bananas)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup chopped toasted walnuts
- Preheat the oven to 425F. Line muffin tins with cupcake liners. If you’re usually silicone liners, you’ll want to lightly grease the inside with vegetable oil.
- In a medium mixing bowl, add vegetable oil, brown sugar, and eggs. Whisk until combined. Then add Greek yogurt, mashed bananas, and vanilla extract. Mix until all the ingredients are combined.
- In a separate mixing bowl, add flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisk until all the ingredients are well incorporated.
- Add the dry ingredients to the wet ingredients. Mix until all the ingredients are combined and there are no clumps of flours left. Fold in toasted walnuts.
- Use a spoon or a measuring cup to distribute the banana nut muffin batter in the cupcake liners. Depending on how you divide your batter, you may end up with 12-14 muffins.
- Bake the muffins at 425F for about 5 minutes. The high heat will help the muffins rise. After 5 minutes, lower the heat to 350F. Bake the muffins for about 15 minutes. Remove the muffins from the oven and insert a toothpick through the center. If the toothpick comes out clean, the muffins are ready.
- Serve the banana nut muffins warm.
These are surely quite delicious!
I love to bake, and of my baking, banana nut muffins are my most often baked items, for the obvious reasons: over ripe bananas are often available and shouldn’t go to waste, and banana nut muffins taste so good.
I have a favorite banana nut muffin recipe, but never toast my walnuts. I’m going to try that next time. I’ve also never tried ground cloves in them. That has me curious. My favorite carrot cake loaf combines ground cinnamon, cloves, and allspice (I dislike nutmeg). I’d be curious to see what a little clove flavor does with bananas. I do love cinnamon. My banana nut muffin recipe includes a tablespoon of espresso, which adds a special something.
I bet they made your kitchen smell amazing. They certainly look fantastic
Thanks, Emma!