Servings
Font
Back
0 from 84 votes

Banana Nut Muffins

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!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 9 mins
Servings: 18 muffins
Calories: 245 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Allow browned butter to cool for at least 20 minutes before proceeding.
  5. Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.
  6. Stir mashed bananas into butter and stir well. Add sugars and stir again.
  7. Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.
  8. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  9. 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.
  10. Portion batter into prepared muffin tin, filling each liner ¾ of the way full.
  11. Sprinkle with remaining chopped pecans and coarse sugar, if using.
  12. 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.
  13. 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

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

% 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.