Imagine biting into a warm, golden muffin that's so moist it practically melts in your mouth, filled with the natural sweetness of ripe bananas, the rich depth of honey, and a satisfying crunch of nuts. These Banana Honey Nut Muffins aren't just a recipe—they're a morning revelation that will transform your breakfast routine from mundane to extraordinary. Whether you're a busy professional, a health-conscious foodie, or a baking enthusiast, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup honey
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. Aim for a consistency that is mostly free of lumps.
- Add 1/3 cup of honey, 1/4 cup of melted butter, 1 egg, and 1 tsp of vanilla extract to the mashed bananas. Whisk the mixture together until all the wet ingredients are well combined.
- In a separate bowl, combine 1 cup of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt. Mix the dry ingredients thoroughly to ensure even distribution of the baking soda and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few small lumps remaining.
- Fold in 1/2 cup of chopped nuts (walnuts or pecans) to the batter until evenly distributed.
- Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Banana Honey Nut Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your muffins will be.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for better ingredient integration.
- Nut Selection: Toast your nuts lightly before adding to enhance their flavor and provide extra crunch.
- Check for Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your muffins are ready.
- Cooling Technique: Let muffins rest in the tin for 5 minutes before transferring to prevent soggy bottoms.
- Storage Hack: Freeze extra muffins in individual wraps for quick, grab-and-go breakfasts.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
