Banana walnut cranberry muffins –
Looking for a delightful treat that combines the sweetness of bananas with the crunch of walnuts? Look no further! These moist homemade banana walnut muffins are perfect for breakfast, a snack, or even dessert. With their simple ingredients and easy preparation, you’ll have a delicious batch ready in no time.
Moist Homemade Banana Walnut Muffins
These muffins are not only tasty but also incredibly easy to make. The combination of ripe bananas and crunchy walnuts creates a satisfying flavor and texture that everyone will love.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with muffin liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Add the baking soda and salt to the banana mixture and mix well.
- Stir in the sugar, beaten egg, and vanilla extract until combined.
- Gradually add the flour, mixing until just incorporated. Be careful not to overmix!
- Gently fold in the chopped walnuts for an extra crunch.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for about 18-20 minutes, or until 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 before transferring them to a wire rack to cool completely.
Enjoy these delicious muffins warm or at room temperature. They also freeze well, so feel free to make a double batch and save some for later. Happy baking!