Banana Nut Muffins
User Reviews
5
Banana Nut Muffins
Description
Banana Nut Muffins are prepared using browned butter, which imparts a deeper, nuttier flavor compared to melted butter. Mashed ripe bananas provide natural sweetness and moisture, resulting in a tender crumb. Pecans add a crunchy texture and extra nuttiness. The batter combines both baking powder and baking soda to achieve proper leavening. After mixing the wet and dry ingredients separately, they are combined carefully to avoid overmixing. The muffins bake at 425°F for a well-risen, golden finish.
The sugar sprinkle on top, if used, forms a lightly crisp surface contrasting with the soft interior. These muffins are well suited for morning meals or as a convenient handheld snack. Their balanced sweetness and richness make them a comforting choice without being overly dense or heavy.
To prepare the bananas, a potato masher or fork works well to ensure smooth mashing. Browning the butter requires attention to avoid burning, and it should cool before mixing with other ingredients to maintain the correct batter temperature.
Ingredients
- 10 Tablespoons butter cut into 10 pieces, unsalted
- 1 ½ cups banana this is typically 3 large bananas for me, mashed, ripe or over-ripe
- ½ cup sugar
- ½ cup light brown sugar tightly packed
- 2 egg room temperature preferred, large
- ¼ cup buttermilk room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups pecans divided, or walnuts, chopped
- sugar optional, for sprinkling
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
- Mash the bananas well using a potato masher or a fork to achieve the best texture.
- Allow browned butter to cool thoroughly before mixing to avoid cooking the eggs or curdling the batter.
- Optionally sprinkle sugar on top of muffins before baking to add a slight crunchy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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