Banana Nut Muffins
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5.0
84 reviews
Excellent
Banana Nut Muffins
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How to make Banana Nut Muffins with browned butter! These are gourmet, better-than-bakery muffins and I think you'll love them!Instructional how-to VIDEO included below the recipe!
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Ingredients
- 10 10 Tablespoons unsalted butter cut into 10 pieces
- 1 ½ 1 ½ cups mashed ripe or over-ripe bananas* (this is typically 3 large bananas for me)
- ½ ½ cup sugar
- ½ ½ cup light brown sugar tightly packed
- 2 2 large eggs room temperature preferred
- ¼ ¼ cup buttermilk room temperature preferred
- 1 1 Tablespoon vanilla extract
- 2 2 cups all-purpose flour
- 2 2 teaspoons cornstarch
- 1 ½ 1 ½ teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon salt
- 1 ¼ 1 ¼ cups Chopped pecans or walnuts divided
- Sugar for sprinkling optional
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Instructions
- Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
- Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.
- Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
- Allow browned butter to cool for at least 20 minutes before proceeding.
- Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.
- Stir mashed bananas into butter and stir well. Add sugars and stir again.
- Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.
- Portion batter into prepared muffin tin, filling each liner ¾ of the way full.
- Sprinkle with remaining chopped pecans and coarse sugar, if using.
- Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool and enjoy!
Notes
- *I like to use a potato masher to mash my bananas, but a fork will work well too. Make sure to mash them well!
Nutrition Information
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Serving
1muffin
Calories
245kcal
(12%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
38mg
(13%)
Sodium
124mg
(5%)
Potassium
132mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
450IU
(9%)
Vitamin C
2.5mg
(3%)
Calcium
10mg
(1%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 245kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 124mg | 5% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
84 reviews
Excellent
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