Banana Nut Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
12 muffins
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Course
Breakfast
Banana Nut Muffins
Description
This muffin recipe blends mashed ripe bananas with a mix of dry ingredients including all-purpose flour, baking soda, baking powder, salt, and cinnamon, providing leavening and warm spice. Sugar adds sweetness, while oil and egg contribute moisture and binding. Vanilla extract rounds out the flavor.
Chopped nuts incorporated into the batter add crunch and a nutty aroma. The muffins are first baked at 425°F briefly to set the structure and then baked longer at 350°F for even cooking through the center. Topping with coarse sugar before baking enhances the surface texture with a slight crunch.
These muffins provide a moist crumb with banana flavor complemented by cinnamon and nuts. They can be served as a snack or breakfast option. Cooling on a rack helps preserve texture before serving.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 banana mashed (about 1 ½ cups, very ripe
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 egg large
- ⅓ cup vegetable oil
- 1 ½ teaspoons vanilla extract pure
- 1 cup pecans or walnuts, chopped
- sugar for topping, coarse
Instructions
- Preheat oven to 425°F. Lightly grease 12 muffin cups, or line with muffin papers.
- In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon.
- In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Fold in the nuts. Evenly scoop batter into prepared muffin cups.
- Bake in preheated oven for 8 minutes. Leaving the pan in the oven with the door closed, turn the oven to 350°F and bake for another 6-8 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes in the pan, then remove to a cooling rack to cool completely.
User Reviews
Overall Rating
5
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