Description

These Banana Nut Muffins are moist and light, with the perfect amount of sweetness and a delightful crunch from walnuts. Ideal for a quick breakfast or snack.

Ingredients

Units Scale

2 cups (198 grams) all-purpose flour
2 tablespoons ground flax seed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (114 grams) butter or (105 grams) coconut oil
1 cup (190 grams) granulated sugar
2 large eggs
3 ripe bananas, mashed
1/4 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, combine the flour, ground flax seed, baking soda, and salt. Set aside.
In another bowl, cream the butter or coconut oil with the sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and mix until well combined.
Mix the milk with the lemon juice in a small bowl and let it sit for a minute to sour.
Gradually add the dry ingredients to the banana mixture, alternating with the soured milk, beginning and ending with the dry ingredients. Stir until just combined.
Fold in the chopped walnuts gently.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be enjoyed plain or with a spread of peanut or almond butter for a more filling snack. If you don’t have room-temperature butter, coconut oil is a great substitute. They are easy to wrap up and take as a mobile snack. Store in an airtight container for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15
Sodium: 150
Fat: 10
Carbohydrates: 30
Fiber: 2
Protein: 3
Cholesterol: 30