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History and Origin of Easy Banana Nut Muffins

Easy Banana Nut Muffins

History and Origin of Easy Banana Nut Muffins; Banana nut muffins have become a staple in kitchens, bakeries, and coffee shops across the globe. Loved for their tender crumb, rich banana flavor, and the delightful crunch of nuts, these muffins are more than just a breakfast treat—they’re a symbol of comfort, resourcefulness, and timeless appeal.
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Ingredients
  

  • 3 medium overripe bananas mashed (about 1½ cups)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup 1 stick unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon optional, but recommended
  • ¾ cup chopped walnuts or pecans plus extra for topping, optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
  • Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth with a few small lumps remaining.
  • Add the sugars, butter, eggs, and vanilla to the mashed bananas. Stir until well combined and smooth.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet banana mixture. Gently stir with a spatula or wooden spoon just until combined. Do not overmix; the batter should be thick and slightly lumpy.
  • Fold in the chopped nuts until evenly distributed throughout the batter.
  • Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra chopped nuts on top if desired.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  • Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.