Banana Nut Muffins


Banana Nut Muffins

Banana Nut Muffins
Prep Time 45 minutes
Total Time 45 minutes
Cuisine American
Servings 4 people


  • 2 1/2 cups Allpurpose flour unbleached, Maida
  • 1/2 tsp Baking soda
  • 3/4 cup Dark brown sugar
  • 1/4 tsp Cinnamon ground, Karugapatta
  • 2 cups Smashed bananas about 4 to 6 bananas
  • 1/2 cup Vegetable oil
  • 1/2 cup Milk
  • 2 nos Eggs large
  • 1/8 tsp Fine salt
  • 1/2 tsp Pure vanilla extract
  • 3/4 cup Walnuts chopped


  • Preheat the oven to 425 degrees F.
  • Lightly brush a 12-muffin tin with butter and set aside.
  • Whisk the flour, baking soda, brown sugar and cinnamon together in a medium bowl and keep it aside.
  • Whisk the banana, oil, milk, eggs, salt and vanilla in a large measuring cup with a spout or another bowl.
  • Make a small well in the center of the dry ingredients.
  • Pour wet ingredients into the center and stir with a wooden spoon, until the dry ingredients are moistened but still lumpy.
  • :- Do not overmix the batter or your muffins will come out dense.
  • Gently stir in the nuts.
  • Divide the batter evenly into the muffin tin.
  • Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F.
  • Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking.
  • :- Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean.
  • Cool muffins in the pan on a rack for a couple of minutes. Turn the muffins out of the pan and cool on the rack.
  • :- Serve warm or at room temperature.
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