These banana nut muffins are a delightful twist on the classic banana bread, featuring a moist texture and a crunchy nut topping.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a mixing bowl, combine the flour, baking soda, and salt.
Sift the dry ingredients together to ensure even distribution.
In another bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and mashed bananas until well combined.
Mash the bananas thoroughly to avoid lumps in the batter.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Do not overmix to keep the muffins tender.
Fold in the chopped walnuts.
Reserve a few walnuts to sprinkle on top for a decorative touch.
Divide the batter evenly among the muffin cups, filling them almost to the top.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
Nutze unsere App für das beste Erlebnis
