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Mother's Day Breakfast: Easiest Ever Banana Nut Muffins

These tasty muffins are so quick to make, you could surprise your mom.

Talk about easy — no waiting for butter to soften (or remembering to take it out of the refrigerator the night before), or assembling an armful of ingredients, or dragging out the mixer — this recipe for moist and tasty muffins is so easy it can be made on a weekday with plenty of time to get the family off to work and school.

Banana Nut Muffins

makes 12 muffins 

3 large or 4 medium ripe bananas, smashed

1/3 cup melted butter or margarine, cooled slightly

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 Tbsp espresso or strong coffee (optional)

1 1/2 cups of all-purpose flour

1 teaspoon baking soda

pinch of nutmeg

Pinch of salt

3/4 cup chopped walnuts

Preheat the oven to 350°F. Set aside a 12-muffin baking tin lined with paper or foil liners.

In a large bowl, mix the bananas with the melted butter. Add the sugar, egg, vanilla and coffee or espresso.

Mix in the flour, baking soda, nutmeg and salt and mix until just well incorporated. Slowly fold in the walnuts. 

Divide mixture evenly into 12 muffin tins. Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan on a rack for 5 minutes.  Remove from pan and serve.

Adapted from a SimplyRecipes.com recipe.

Marjorie Malone May 13, 2012 at 02:54 PM
Is the coffee made or do you use instant.??
mary rosenblatt1 May 13, 2012 at 07:13 PM
I'm going to try!
Fay Abrahamsson (Editor) May 13, 2012 at 09:13 PM
Hi Marjorie - I used already made coffee that I had leftover (it was cooled) from the morning. I hope you try these muffins. I will say they are one of the best recipes I've made in a while. They froze beautifully and were really moist and flavorful.
Fay Abrahamsson (Editor) May 13, 2012 at 09:14 PM
Mary - you won't regret making this recipe! They came out delicious. I froze 6 of them and took them out of the freezer about 2 weeks after freezing them. They were just as good as the ones right out of the oven. I kept each muffin in its paper muffin liner and wrapped each one with plastic wrap and stored them in a ziploc.

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