Start your day with these delightful Banana Nut Breakfast Muffins, packed with wholesome ingredients and a burst of flavor.
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, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time, followed by the mashed bananas.
Mash the bananas thoroughly to avoid lumps in the batter.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help achieve a smoother batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped walnuts gently.
Reserve a few walnuts to sprinkle on top for a decorative touch.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
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.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Continue in our app for the best experience
