How To Make Classic Banana Muffins
Moist and soft with a slight crunch, these banana muffins made with ripe bananas, flour, vanilla, yogurt, and walnuts will brighten up your day.
Adjust oven rack to middle position and heat oven to 350 degrees F.
Prepare muffin liners or lightly grease muffin pan. Set aside. Combine flour, sugar, baking soda, salt, cinnamon, and walnuts in a large bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.
Scrape batter into prepared muffin cups; bake until muffins are golden brown and a toothpick inserted in center comes out clean, about 15 minutes. Cool in pan for 5 minutes, then transfer to wire rack.
Serve warm or at room temperature.
For banana bread, grease the bottom only of the regular loaf pan, or grease and flour the bottom and sides of the nonstick 9x5x3-inch loaf pan.
- Calories: 219.34kcal
- Fat: 7.24g
- Saturated Fat: 4.10g
- Trans Fat: 0.24g
- Monounsaturated Fat: 1.90g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 35.48g
- Fiber: 1.39g
- Sugar: 16.40g
- Protein: 3.81g
- Cholesterol: 46.93mg
- Sodium: 191.40mg
- Calcium: 18.75mg
- Potassium: 149.68mg
- Iron: 1.22mg
- Vitamin A: 64.16µg
- Vitamin C: 2.55mg
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