After trying many banana nut muffin recipes, this one is hands down my favorite! I have added a secret ingredient to make it my own. These are best served warm from the oven, with a smear of butter. Store in a tightly covered container in the refrigerator for up to 3 days. These muffins also freeze well.
Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
3 mashed ripe bananas
1/3 cup vanilla yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract (secret ingredient–well, I guess it’s no longer a secret!)
1 cup walnuts, coarsely chopped
Directions:
- Pre-heat oven to 350 degrees F.
- Lightly spoon flour into dry measuring cups, level with a knife. Using a whisk, combine the flour, baking soda, and salt in a bowl.
- In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed, for about 2 minutes.
- Add eggs (one at a time) beating well after each one.
- Add banana, yogurt, vanilla, and almond extract. Beat until just blended.
- Add flour mixture and beat at low speed until just moist. (Do not over mix or the muffins will be tough.)
- Fold in walnuts.
- Spoon batter evenly into a 12 cup muffin tin, lined with paper liners. Bake for 25 minutes, until a toothpick inserted in center comes out clean. Cool on a wire rack.
I love these muffins KP! And so do my daughter and husband (who can be picky eaters) — they’re a real hit in our house!
So glad you guys like them! We eat them every time I have rotten bananas 🙂
KP