A batch of freshly-baked banana muffins is one of the simplest ways to make use of up a bunch of overripe bananas! This cozy banana nut muffin recipe comes collectively in a single bowl with brown sugar, cinnamon, and crunchy walnuts.
Each time we now have spotty bananas in the home, I take it as an indication to get baking. I really like banana bread, however banana muffins are a lot faster! To not point out, tremendous handy. This banana nut muffin recipe is nice as a result of you may swap the nuts for chocolate chips, or make them plain in the event you’d like. They’re delicate and buttery, full of cinnamon spice, good with a latte within the morning.
One of the best half is that these straightforward banana nut muffins are fast to make (simply 35 minutes from begin to end!), and you’ll combine up the batter in a single bowl.
Inform Me About This Banana Nut Muffin Recipe
- One bowl. With just one spoon and one bowl to scrub afterward, this muffin recipe is nice for last-minute baking.
- Dissipate older bananas. Baked treats like these muffins, banana bread, and my banana bread muffins are the proper approach to make use of up these overripe bananas within the fruit bowl.
- Recent for days. Not solely are these muffins freezer-friendly, however additionally they keep contemporary at room temperature for days. Nice for taking up the go!
Components You’ll Want
Every ingredient performs a job in making these the softest, most scrumptious home made banana muffins. That being stated, the elements are largely baking fundamentals. Scroll to the recipe card for the complete, printable recipe with quantities.
- Ripe Bananas – Select the brownest, spottiest of the bunch. The riper the bananas, the sweeter the muffins will probably be.
- Sugars – Common granulated sugar provides these muffins the correct amount of sweetness, whereas the added brown sugar imparts a deeper caramelized taste.
- Butter – I exploit unsalted butter, however salted works if that’s what you have got. Soften the butter and let it cool earlier than you begin.
- Egg – Should you bear in mind to, take the egg out of the fridge and let it come to room temperature.
- Flour – Use a kitchen scale to measure the flour precisely. Should you don’t have one, don’t scoop the flour straight from the bag. As a substitute, spoon the flour into your measuring cup, and degree it off with the again of a knife. This manner, you gained’t find yourself with an excessive amount of flour.
- Baking Powder and Salt – Make sure that to make use of baking powder, not baking soda (they aren’t the identical), and verify the expiration date. You need it contemporary for muffins that rise tall within the oven.
- Cinnamon – Just a bit floor cinnamon. You possibly can additionally boost these banana nut muffins with nutmeg or a pie spice mix.
- Walnuts – Chop the walnuts to stir into the batter, and to sprinkle on high earlier than baking. You should utilize any nuts you’d like. I discover walnuts and pecans are greatest, however you may attempt almonds, peanuts, or macadamia nuts, too.
Can I Use Frozen Bananas?
Sure! I’ll typically freeze older bananas if I’m not able to bake with them simply but. When it’s time to make use of them, thaw the bananas at room temperature. Make sure that to empty off any extra liquid, after which mash them with a fork and use them within the recipe as directed.
Recipe Suggestions
- Use ripe bananas. The riper, the higher. Overripe bananas are sweeter and have one of the best taste. To ripen bananas rapidly, you may bake them in a 350ºF oven for 10-Quarter-hour, or place them in a paper bag with an apple for 1-2 days.
- Don’t overmash. An excessive amount of mashing results in liquidy bananas. I like to go away some chunks for texture.
- Exchange the butter. I really like the richness and taste of butter in baking recipes, however in the event you’d choose, you may swap it with a impartial cooking oil or coconut oil. Observe that coconut oil will give the muffins a extra distinct taste.
- Don’t overfill the muffin cups. Fill every liner ¾ of the way in which full. This manner, the muffin batter gained’t overflow whereas the muffins bake.
- Make sure that to preheat the oven. Muffins depend on the excessive warmth of the oven to rise rapidly, creating tall domes and a puffy inside. In case your oven isn’t totally preheated and sizzling sufficient, the muffins gained’t bake correctly.
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Put together to bake. Preheat your oven to 350°F and line a 12-well muffin (or cupcake) tin with paper liners. Put aside.
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Make the bottom. Mash the bananas in a bowl, utilizing a fork. Add within the granulated sugar, brown sugar, melted butter, and egg. Whisk till clean.
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Add the dry elements. Add the flour, baking powder, cinnamon, and salt to the bowl with the mashed banana combination. Stir till simply mixed. Then, fold within the walnuts.
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Fill the pan. Scoop the batter into the ready paper liners, filling them about ¾ full. Sprinkle some additional chopped walnuts over the tops.
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Bake. Bake the muffins for 20-25 minutes or till an inserted toothpick comes out clear.
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Cool. Take away the muffins from the oven and allow them to cool within the muffin tin for five minutes, then switch them onto a wire rack to chill fully. Serve.
- Use solely ripe bananas as a result of they’re the sweetest and have one of the best taste.
- You may use any kind of nuts for the muffins. I discover walnuts and pecans to be the only option.
- As a substitute of butter, you need to use impartial or coconut oil. The coconut oil will give your muffins a definite taste.
- Fill your muffin cups to ¾ full, to forestall overflowing throughout baking.
Serving: 1muffin | Energy: 232kcal | Carbohydrates: 33g | Protein: 4g | Fats: 11g | Saturated Fats: 4g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 27mg | Sodium: 8mg | Potassium: 218mg | Fiber: 2g | Sugar: 17g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
Dietary information is an estimate and supplied as courtesy. Values might fluctuate in line with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
Easy methods to Make Banana Nut Muffins
I prefer to bake a batch of those on a Sunday afternoon and luxuriate in delicate banana muffins as a fast on-the-go breakfast all through the week. They’re straightforward to make in 35 minutes or much less. Right here’s the recipe with step-by-step images so that you can comply with alongside:
- Put together to bake. Line a 12-well muffin pan and set the oven to 350ºF.
- Combine the moist elements. Mash up the bananas, and add each sugars, melted butter, and the egg. Whisk the combination collectively till it’s clean.
- Add the dry elements. Subsequent, add the flour, baking powder, cinnamon, and salt to the banana combination. Stir till the batter is simply mixed, and gently fold within the chopped nuts.
- Fill the pan. Scoop the batter into your ready muffin pan, filling every liner about ¾ full. I prefer to sprinkle additional nuts on high for an expert end!
- Bake. Bake your banana nut muffins at 350ºF for 20-25 minutes. Afterward, let the muffins cool within the pan for five minutes earlier than transferring them to a wire rack.
Fast Variations
- Extra add-ins. Swap all or a few of the walnuts with chocolate chips (any form), dried fruit, or contemporary berries.
- Plain banana muffins. You too can miss the nuts and mix-ins altogether for a plain model.
- Toppings. Dip the tops of the muffins in cinnamon sugar or vanilla glaze (like I do with these cinnamon donuts), or add a streusel topping earlier than baking (just like the one from my espresso cake recipe).
Storage and Freezing
- Retailer the muffins hermetic. Retailer these banana nut muffins hermetic at room temperature for as much as 4 days. Enable the muffins to chill fully earlier than you retailer them in order that they don’t change into soggy. I additionally prefer to line the underside of the container with paper towels to soak up any extra moisture.
- Freeze. Wrap the cooled muffins in plastic wrap, then stash them in a sealed freezer bag and freeze them for as much as 3 months. Thaw them on the go for last-minute breakfasts!
