Banana Nut Muffins Recipe

by

Hate reading? ME TOO! That’s why I’ve included some videos below.

Banana Nut Muffins

I’m thrilled to share my go-to recipe for easy banana nut muffins! These homemade banana muffins are a game-changer. They’re super moist, packed with flavor, and ready in just 30 minutes. Perfect for busy mornings or anytime snacks!

What sets these muffins apart is their irresistible texture. Crispy on the outside, yet soft and fluffy on the inside. The secret? Three large, ripe bananas and a handful of basic ingredients you likely have in your kitchen right now.

If you love banana bread but need something quicker, these muffins are your answer. They’re portable, convenient, and just as delicious. Trust me, once you try these moist banana muffins, you’ll be hooked!

Exact Ingredients List (+ Possible Substitutes)

I love baking banana nut muffins, and I’ve perfected my recipe over time. Here’s a list of banana muffin ingredients you’ll need:

  • 3 large ripe bananas
  • 3/4 cup white sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cups chopped walnuts

For the topping, mix 3/4 cups chopped walnuts, 2 tablespoons brown sugar, and 1 tablespoon melted butter.

Don’t have everything on hand? No worries! I’ve got some muffin recipe substitutions for you:

  • Replace white sugar with brown or coconut sugar
  • Swap vegetable oil for melted butter or applesauce
  • Use whole wheat flour instead of all-purpose
  • Try pecans or almonds if you’re out of walnuts

Remember, baking is all about experimenting. Feel free to adjust the ingredients to suit your taste. The key is to have fun and enjoy your delicious homemade banana nut muffins!

See also  25 Fall Lunch Ideas That'll Make You Feel Cozy AF

Instructions

Let’s make these yummy banana nut muffins! First, heat your oven to 350°F. Start by mashing ripe bananas in a big bowl. Then, mix in sugar, egg, and oil until everything is well mixed.

Next, add the dry ingredients and nuts gently. Don’t mix too much – a few lumps are fine. For the topping, mix chopped nuts with brown sugar and melted butter. This makes the muffins crunchy.

Here’s a tip for baking: fill each muffin cup 2/3 full. Put the topping on each muffin. Bake for 20-23 minutes until they’re golden and a toothpick comes out clean.

Want your muffins to be extra tall? Bake at 425°F for 5 minutes, then at 350°F for 16-18 minutes. This trick makes them look like they came from a bakery!

Remember, every oven is different. Keep an eye on your muffins and adjust baking time as needed.

Tips, Tricks & Storing

I love using super ripe bananas for my muffins. They add the best flavor and sweetness. I mix the batter carefully to keep the muffins tender and fluffy.

For easy mashing, I use a mixer. It’s quick and makes the job easy.

Got frozen bananas? No problem! I thaw them and drain off the extra liquid before adding them to my mix. It works like a charm.

Let’s talk about storing banana muffins. At room temperature, they stay fresh for a few days. If I want them to last longer, I put them in the fridge. They stay good for up to a week.

Freezing banana muffins is my favorite way to store them for a long time. They keep well for up to 3 months. When I want to eat them, I thaw them overnight in the fridge or warm them up in the microwave for a quick snack.

  • Use very ripe bananas
  • Don’t overmix the batter
  • Mash bananas with a mixer
  • Store at room temp for a few days
  • Refrigerate for up to a week
  • Freeze for up to 3 months
See also  Chestnut and Mushroom Soup

With these tips, you’ll always have delicious banana muffins on hand!

Recipe Variations & Serving Suggestions

I love trying new things with banana muffins. For a chocolatey twist, I add dark chocolate chips. When I want crunch, I use walnuts, pecans, or almonds.

For a healthier version, I pick whole wheat flour and use less sugar. These changes make the muffins tasty and guilt-free. You can enjoy them plain, with butter, or with cream cheese. They’re great for breakfast, snacks, or desserts.

When serving banana nut muffins, I get creative. I dip the tops in chocolate ganache and add sprinkles for a fancy look. This makes them perfect for parties. These muffins always make family and friends happy.