Banana Bread Muffins
Banana Bread Muffins are so easy to make! This recipe is my favorite banana bread recipe made into banana nut muffins, perfect for breakfast or brunch!
Servings: 18 muffins
Cost: $8
Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons sour milk or buttermilk (make your own by adding 1/2 teaspoon of vinegar or lemon juice to your milk and let it sit for 5 minutes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 cup chopped nuts walnuts or pecans, divided
Instructions
- Preheat oven to 350°F. Line muffin pans with liners or spray with nonstick cooking spray.
- Mash bananas with a fork or potato masher until smooth.
- Stir together granulated sugar and oil. Add mashed bananas, eggs, sour milk, salt, and baking soda and stir until combined. Mixture will be slightly lumpy.
- Add flour and stir until just incorporated. Stir in 1/2 cup chopped nuts. Divide evenly among muffin liners, filling about 2/3 full.
- Sprinkle each muffin with some of the remaining nuts.
- Bake for 13-15 minutes until a toothpick comes out with just a few crumbs.
- These are wonderful fresh from the oven or cooled to room temperature. Store in an airtight container for up to 2 days or freeze for up to one month. Defrost at room temperature or in the microwave.
Video
Notes
- Use regular or nondairy milk (add 1 tsp vinegar) or use buttermilk
- Use softened or melted butter or oil
- Use GF 1:1 AP flour or half whole wheat and half all purpose flour
- Use chocolate chips in place of nuts or leave plain.
Nutrition
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 637mg | Fiber: 2g | Sugar: 12g
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