These banana muffins are soft, buttery, and spiced with vanilla extract.
Servings: 12 Muffins
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs room temp lightly beaten
- 3 bananas very ripe coarsely mashed with a fork
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chopped walnuts
Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
In a mixing bowl, cream together softened butter with sugar. Add lightly beaten eggs.
Add mashed bananas and vanilla extract and mix until blended.
In a separate bowl, whisk together dry ingredients: flour, baking soda and salt. Mix the dry ingredients into wet ingredients until incorporated.
Divide batter evenly into your 12-count muffin tin and sprinkle the chopped walnuts evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 200mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg