Banana Nut Muffins are a treasured treat that warms the soul and makes you feel right at home.
Are you bananas for nut muffins, or are you nuts for banana muffins?
Why not have a little of both and try my delicious banana nut muffin recipe?
Don’t worry, the rest of this recipe will not contain any more cheese.
In all seriousness, though, this is the perfect recipe for those bananas that you forgot about during the week.
Your Banana Nut Muffins Recipe
Banana nut muffins are cozy, delicious, and don’t feel that bad for you to eat.
Technically, you are having a serving of fruit and nuts. How nutritious, eh?
Also, they make your house smell divine!
This recipe’s decadent aroma will smack your visitors at the front door.
If impressing yourself, the neighbors and your guests with baked goods isn’t enough, well, honestly, it doesn’t matter.
Once you taste this masterpiece, you’ll be baking them every other weekend and not telling anyone about it. Hashtag, the selfish baker.
A little about the ingredients:
Bananas: These bananas need to be very ripe, like dark brown and black and a little gooey on the inside. These kinds of bananas are the sweetest and are the only kinds you want to be using for this recipe. Here are some methods for ripening your bananas.
Nuts: Walnuts are typically used in banana nut muffin recipes, but I am here to tell you that if you favor pecans, peanuts, or any other kind of nut, you should use those instead.
Other add-ins: Other options for your banana muffins are chocolate chips in addition to or instead of nuts. You can also use dried fruits and seeds. Remember that these are your muffins, and you should make them however you prefer them.
Make several batches: In addition to the two points above, some people don’t like nuts or chocolate in their banana muffins. We make four batches of banana muffins in my house: half a dozen plain, half a dozen with walnuts, half a dozen with walnuts and chocolate chips, and another half a dozen with just chocolate chips. (You’ll have to double the recipe below to make two dozen muffins.)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ cup whole milk
• ½ teaspoon salt
• 3 large, very ripe bananas, mashed
• ¾ cup white sugar
• 1 egg
• ⅓ cup butter, melted
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• Mixing bowl medium
• Mixing bowl large
• Potato masher or fork
• Mixer (optional)
• Mixing utensils like a wooden spoon or baking spatula
• Muffin tins
• Paper or silicone muffin cups or a nonstick oil spray
• Measuring spoons
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Coat muffin pans with non-stick spray or use paper or silicone liners.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
4. In a large bowl, mash bananas with a fork or masher and then add sugar, vanilla, milk, eggs, vegetable oil, and butter, and mix well.
* You can use a mixer for this step.
5. Add the flour to the mixture to the large bowl and mix until the flour is gone.
*Do not over mix your dry ingredients! Use a spoon or spatula rather than a mixer. Allow the batter to be lumpy; otherwise, the final product won’t be as moist and fluffy.
6. Then add 3/4 cup of any type of chopped nuts or add-ins you’d like and mix until the entirety of the batter has them evenly.
7. Scoop the batter into the muffin pan until they are just under being full.
*Pro-tip: sprinkle some brown sugar on top for added deliciousness.
8. Bake mini muffins for 10 to 15 minutes and large muffins for 20 to 25 minutes. Muffins will spring back when lightly tapped or until a toothpick inserted into the center comes out clean.
9. Let them cool until they are at room temperature. Keep in mind that the muffins are still baking when they are fresh out of the oven; letting them cool assures that they won’t be undercooked on the inside.
Let them eat muffins! (Step No. 10 is to try to eat less than 5.)
Toppings and More Tips
In addition to eating these delightful muffins with various add-ins, you can also eat them with a variety of toppings!
Like peanut or almond butter, hazelnut spread, honey, a variety of cream cheeses, apple or cinnamon butter, and jams.
The combinations are endless!
You can make this recipe ahead of time for breakfast or brunch, a snack for on the go, pack in a lunch box for school, or, honestly, just to quell that sweet tooth.
When storing, make sure to separate each layer of muffins with a paper towel; otherwise, they’ll stick to each other.
These muffins can stay in an airtight container at room temperature for four days and in the freezer for two months.
Before we say our farewells, here is a little banana and nut trivia:
Bananas contain so many nutrients and antioxidants.
Bananas are mostly known for having potassium, but that’s just the tip of the muffin top. Bananas also contain fiber, and vitamin C and B6 among others.
They can help moderate your blood sugar, improve your digestive and heart health, and so much more!
Read more about it at HealthLine.com.
Like bananas, nuts have many nutrients and antioxidants too, like polyphenols, magnesium, copper, and selenium.
They are rich in healthy fats and contain protein and fiber.
Nuts also aid in weight loss, reducing inflammation, type 2 diabetes, reducing the possibility of a heart attack, and lowering cholesterol.
On top of all of that, they taste so darn yummy on just about anything!
Everyone’s new mantra should be a banana nut muffin a day keeps the doctor away.
I hope you enjoyed these recipes, and stay tuned for more fresh bakes, muffins, and otherwise!
You’ll be the talk of your neighborhood or the most popular person in your kitchen.