Healthy Banana Nut Muffins Recipe without Baking Soda
These banana nut muffins are a favorite in my household. They’re a delicious way to incorporate healthy ingredients into a muffin without sacrificing taste. This recipe yields approximately 10 to 12 medium-sized muffins, similar in size to cupcakes. No artificial flavors are needed to achieve the enhanced taste found in store-bought varieties. They make for a perfect breakfast or snack option, especially when you’re looking for something satisfying yet nutritious. Also, I have not used baking soda in this recipe.
Ingredients:
- Bananas – 3 large-sized or 4 medium-sized (ripe ones)
- All purpose flour – 1.5 cups
- Baking powder – 2 teaspoons
- Eggs -2 large
- Butter – 3/4 cup (melted and cooled)
- Sugar – 1/2 cup
- Vanilla extract – 1 tsp (optional)
- Walnuts or pecans – 1/2 cup (chopped)
Method:
Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.
For this recipe, I prefer using a hand mixer or simply a fork. Begin by mashing the bananas in a medium-sized bowl with a fork. Add the eggs and vanilla extract, and mix well.
Next, incorporate the sugar and melted butter (you can use brown sugar instead of regular sugar).
Sift the all-purpose flour and baking powder together, then gently fold it into the wet mixture. Be careful not to overmix.
Finally, add in your choice of chopped nuts or semi-sweet chocolate chips, and mix until evenly distributed.
Divide the batter equally among 10 to 12 muffin cups and bake for about 25 minutes.
Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
I like to keep my recipes concise for easy reference, and this one is no exception. Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days. They also freeze well, making them perfect for a quick and delicious snack anytime.
