Banana Nut Muffins

  • 3 Large, Ripe Bananas

  • ½ C Granulated Sugar

  • 1 Large Egg

  • 1 tsp Vanilla Extract

  • ⅓ C Unsalted Butter, melted

  • 1 tsp Baking Soda

  • 1 tsp Baking Powder

  • ½ tsp Salt

  • 1 tsp Cinnamon, ground

  • 1 ½ C AP Flour

  • ¾ C Semisweet Chocolate Chips (Optional)

  • ½ C Walnuts, chopped (Optional)

  • Cinnamon Sugar for topping

Preheat the oven to 375 degrees. Line a regular 12 cupcake tin with cupcake liners and set aside.

In a large bowl mash bananas to desired consistency (if you want chunks of bananas don’t mash as much, if not mash until smooth). Add in melted butter and whisk until combined. Next, add in sugar, egg and vanilla extract, whisk until combined. 

In a separate bowl combine dry ingredients, AP Flour, baking soda, baking powder, salt, and cinnamon. Add dry ingredients to wet ingredients and whisk together until just combined. Fold in chocolate chips and walnuts. 

Scoop batter into prepared cupcake tin, filling each liner ½-¾ of the way full. Sprinkle the tops of the muffins with cinnamon sugar, and bake for 15-20 minutes or until a toothpick is inserted and comes out clean. 


Makes 12 muffins


Note: This recipe is for a standard 12 cup cupcake tin, if you use a larger muffin tin it will yield 6 large muffins, you can also use a bread pan (yield 1 loaf) or mini loaf pans.

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