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Easy Banana Muffins Recipe (with Walnuts)

Name: Easy Banana Muffins Recipe (with Walnuts)
Ingredients: 1 1/2 cups (180 g) all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 cup (100 g) granulated sugar; 1/4 cup (55 g) light brown sugar; 1 tsp vanilla extract; 1/2 cup (113 g) melted unsalted butter; 1 1/2 cups (320 g) mashed overripe bananas; 1 tsp cinnamon; 3/4 tsp salt; 1/2 cup (55 g) toasted walnuts (optional); 2 large room temperature eggs

Written by MealClip from a YouTube video. How it works

This others recipe was extracted from a YouTube cooking video and organized into 12 ingredients with step-by-step instructions.

YouTube video by Preppy Kitchenothers12 ingredients

Ingredients list

otherseasybreakfastsnackday to dayamericanaffordable30 to 60minmeal prep

Baking & Pantry

1 1/2 cups (180 g) all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 cup (100 g) granulated sugar

1/4 cup (55 g) light brown sugar

1 tsp vanilla extract

Dairy

1/2 cup (113 g) melted unsalted butter

Fruits

1 1/2 cups (320 g) mashed overripe bananas

Spices

1 tsp cinnamon

3/4 tsp salt

Nuts

1/2 cup (55 g) toasted walnuts (optional)

Eggs

2 large room temperature eggs

Cooking steps

Preparation

Step 1: Preheat the oven [00:07]

Preheat your oven to 425°F (220°C).

Step 2: Combine dry ingredients [00:16]

In a medium bowl, whisk together 1 1/2 cups of flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 3/4 tsp salt. Set aside.

Step 3: Prepare the wet ingredients [02:13]

In a separate bowl, combine 1 1/2 cups of mashed overripe bananas, 1/2 cup melted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, and 1 tsp vanilla extract. Whisk until well-incorporated but leave some lumps of banana for texture.

Step 4: Mix the batter [04:52]

Fold the dry ingredients into the wet ingredients and mix until just combined. Fold in 1/2 cup of toasted walnuts if using.

Step 5: Bake the muffins [05:51]

Prepare a muffin tin with paper liners. Distribute the batter evenly among the cups. Bake at 425°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 15 minutes.