Classic Banana Nut Bread Muffins is simply the banana nut bread we all love — in muffin form.
This morning was the first day of school and I found myself needing a little comfort food. As the school buses rolled through our neighborhood, for the first time, I didn’t have one of those cute little kiddos to send off to school.
Well, to be fair. I have a cute kiddo, but he’s not little, and he probably wouldn’t want me calling him “cute.”
And while he did have a “first day of school” in August, it wasn’t here but at his university… a long way from home. Yes — I’m suffering what most moms do– missing their first one off to college.
And guess what? These Banana Nut Bread Muffins really did help. Anything nostalgic probably would.
But school kids or no — these muffins are delicious to bake and freeze. A super handy, quick, grab-and-go breakfast for busy mornings. And thankfully — I still have those!
Classic Banana Nut Bread Muffins is simply the banana nut bread we all love– in muffin form.
- 2 ripe bananas, crushed
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup canola oil
- 3/4 cup milk
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup walnuts, coarsely chopped
Preheat the oven to 400°F. Prepare a 12-cup muffin tin with non-stick spray. Set aside.
In a medium mixing bowl, crush ripe bananas with a fork and mix. Add the sugar, vanilla, oil, milk, and egg to the mixture. Stir with a spoon or whisk until completely mixed together.
Add flour, baking powder, cinnamon and salt to the mixture. Stir until just mixed and there is no visible sign of dry ingredients.
Portion batter evenly into the 12-cups of the muffin tin. Top each muffin with chopped walnuts. Bake in a 400°F oven for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.