Banana Nut Muffins
User Reviews
5
Banana Nut Muffins
Description
This Banana Nut Muffins recipe starts with very ripe bananas mashed to incorporate natural sweetness and moisture. Dry ingredients include bread flour, baking powder, baking soda, salt, and optional cinnamon and nutmeg for warmth. The wet mixture combines bananas, sugars, melted butter, oil, eggs, and vanilla before folding into the dry. Toasted walnut halves add crunchy texture throughout the muffins. Baking at a high temperature forms a golden crust while the interiors stay soft.
These muffins work well served warm or at room temperature, suitable for breakfast or snacks. The coarse sugar topping adds a pleasant textural contrast and a slight shine.
At high altitudes, reduce baking powder slightly for best rise. Use bananas that are deeply spotted or almost black for optimal moistness and flavor. Muffins keep well in an airtight container for a few days.
Ingredients
- 1 1/2 cups bread flour 205 grams plus 2 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt fine
- 3/4 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1 1/2 cups bananas about 3 large bananas, very ripe, mashed, 354 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar 50 grams
- 2 tablespoons unsalted butter melted and cooled, 28 grams
- 1/4 cup vegetable oil or canola oil, 50 grams
- 2 egg large
- 1 teaspoon vanilla extract
- 3/4 cup walnut halves toasted, or pecans, 75 grams
- coarse sugar for garnish if desired
Instructions
- Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.
- In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and use a rubber spatula to stir until just barely combined. Stir in the nuts.
- Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
- Store in an airtight container for up to 3 days.
Notes
- Use very ripe bananas that are deeply spotted or nearly black for the best moisture and flavor.
- Reduce baking powder to 2 teaspoons if baking at high altitude for proper rising.
User Reviews
Overall Rating
5
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