Banana Almond Muffins are a delicious way to start your day, combining the natural sweetness of ripe bananas with the nutty crunch of almonds. These muffins are soft, moist, and packed with flavor, making them perfect for breakfast, a quick snack, or even dessert. The addition of almonds gives them a delightful texture, while a hint of cinnamon adds warmth. Best of all, they’re easy to whip up and great for using overripe bananas, ensuring nothing goes to waste. Serve them warm with a pat of butter, and enjoy their comforting, wholesome goodness.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chopped almonds
- Optional: additional sliced almonds for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix together the melted butter and brown sugar. Add the eggs, vanilla extract, and mashed bananas, stirring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped almonds.
- Divide the batter evenly among the muffin cups and top with additional sliced almonds if desired.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These Banana Almond Muffins are packed with flavor and texture, making them a satisfying treat that you can enjoy any time of the day!
