Easy Banana Nut Muffins
User Reviews
5.0
12 reviews
Excellent
Easy Banana Nut Muffins
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This recipe is a delicious treat that combines the natural sweetness of ripe bananas with the nutty crunch of pecans. These moist and tender muffins are quick and easy to make, making them a perfect choice for breakfast, brunch, or a satisfying snack.
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Ingredients
- 211 g (1-⅔ cups) all-purpose flour spooned, leveled & sifted
- 3.8 g (1 teaspoon) baking powder
- 5.0 g (1 teaspoon) baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick ) unsalted butter, room temperature
- 65.5 g (⅓ cup) granulated sugar
- 55.8 g (⅓ cup) light brown sugar
- ¼ cup honey
- 2 large eggs , room temperature
- 1 cup mashed bananas , from 2 to 3 overripe bananas
- 1 tablespoon pure vanilla extract
- 1 g (½ teaspoon) ground Saigon cinnamon
- ⅓ cup sour cream , plain yogurt, or buttermilk (Full Fat or Low Fat is fine.)
For the topping:
- 110 g (1 cup) toasted pecans or toasted walnuts
- 15 g (1 tablespoon) honey or light brown sugar
- 2 g (1 teaspoon) ground Saigon cinnamon
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Instructions
- Preheat the oven to 350 °F (176.67 °C). Line a 12 muffin pan tin with paper liners.
- For the Topping: In a small bowl, toss the toasted pecans with the honey and cinnamon until the nuts are evenly coated and sticky; Set aside.
- For the Banana Nut Muffins: Sift together the flour, baking powder, cinnamon powder, and baking soda in a medium bowl. Set aside.
- In a large bowl of an electric mixer, beat the butter, salt, sugar, and honey until well combined, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed. At medium speed, add the eggs one at a time, beating until fully incorporated between additions.
- Add the mashed bananas, vanilla, and sour cream and beat until blended. Add the flour mixture and mix at low speed until well just combined. Do not over-mix!
- Spoon the batter into the prepared tin and sprinkle evenly with the nut topping. Bake the Banana Nut Muffins until the tops are golden and domed, about 25 to 28 minutes.
- Let the Banana Nut Muffins cool in the pan for 5 minutes, turn them out onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store Banana Nut Muffins, allow them to cool completely and place them in an airtight container or a zip-top bag. You can keep them at room temperature for up to 2 days or in the refrigerator for about a week. To reheat, simply microwave the muffins for about 15-20 seconds to restore their warmth and softness, or you can warm them in a preheated oven at 350°F (176.67°C) for 5-7 minutes for a slightly crispier exterior.
- To store Banana Nut Muffins, allow them to cool completely and place them in an airtight container or a zip-top bag. You can keep them at room temperature for up to 2 days or in the refrigerator for about a week. To reheat, simply microwave the muffins for about 15-20 seconds to restore their warmth and softness, or you can warm them in a preheated oven at 350°F (176.67°C) for 5-7 minutes for a slightly crispier exterior.
- Make-Ahead
- Make-Ahead
- For a make-ahead option, prepare the muffin batter according to the recipe but refrigerate it in the muffin tins for up to 24 hours. When ready to bake, follow the recipe's instructions. This makes for quick and freshly baked muffins in the morning with minimal effort.
- For a make-ahead option, prepare the muffin batter according to the recipe but refrigerate it in the muffin tins for up to 24 hours. When ready to bake, follow the recipe's instructions. This makes for quick and freshly baked muffins in the morning with minimal effort.
- How to Freeze
- How to Freeze
- To freeze Banana Nut Muffins, first allow them to cool completely. Individually wrap each muffin in plastic or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped muffins in a freezer-safe airtight container or a resealable freezer bag. Remember to label and date the container. You can freeze them for up to three months.
- To freeze Banana Nut Muffins, first allow them to cool completely. Individually wrap each muffin in plastic or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped muffins in a freezer-safe airtight container or a resealable freezer bag. Remember to label and date the container. You can freeze them for up to three months.
- When you're ready to enjoy, simply remove the desired number of muffins from the freezer, thaw them in the refrigerator or at room temperature, and reheat them as needed in the microwave or oven. This allows you to have a quick and convenient supply of muffins on hand.
- When you're ready to enjoy, simply remove the desired number of muffins from the freezer, thaw them in the refrigerator or at room temperature, and reheat them as needed in the microwave or oven. This allows you to have a quick and convenient supply of muffins on hand.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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