Soft, moistBanana Nut Muffinsare a go-to recipe in our home. We love the sweet paired with the nice crunch from pecans. A great snack, mid-day treat, or breakfast for on the go! This Banana Nut Muffins recipe is full of banana flavor and a nice crunch from the nuts.
This is a family favorite recipe that can be made year round. It’s a nice, healthy, yet a sweet, treat that everyone… including kids, can enjoy! We make this quite often, and they always get gobbled up in a hurry!
The Best Banana Nut Muffins
The beauty of the recipe is you can skip the nuts, use pecans, or even walnuts. Make your banana muffins regular size, mini, or go for a jumbo size. Just vary the baking time for the size of muffin you are cooking!
What Do You Do With Overripe Bananas
When we have overripe bananas sitting around, we always make sweets. Whether it be these banananutmuffins or another type of banana dessert. Let me share some of our favorites!
Banana Cake
EasyBanana Split Brownies
Banana Bread Breakfast Casserole
Banana Chocolate Cake
Caramel Banana Muffins
Cinnamon Banana Pancakes
Banana Cupcakes
Do you sense a trend here? We love bananas in our home, but as much as we love them, they go bad quick. So I have tons of banana inspired recipes on my site for you all to enjoy and whip up.
Can I Eat a Banana with Brown Spots
Brown spots are a sign of your banana ripening through each stage. Brown spots generally mean that they are close to going bad, and offer a stronger and sweeter banana flavor. A lot of times people will use these speckled bananas for making banana desserts, as it brings out more flavor.
If you use an under-ripe banana, you will find your banana muffins, bread, etc lack banana flavor.
Best Way to Ripen Bananas
Don’t want to wait for your bananas to ripen naturally? That is okay, I got you covered! Take a knife and poke holes in the peel of an unpeeled banana. Then toss it in the microwave and heat it up for 30 seconds, repeat the process until your banana becomes ripe and soft.
This method will bring out the natural flavors in the banana, so you can get that ripe banana flavor without waiting days for your bananas to ripen on their own.
How to Make Banana Nut Muffins
Start with a preheated oven, and then grab a bowl to mash up your bananas. Add in the sugar and mix until combined.
Then pour in the melted butter, eggs, and vanilla and beat until blended. Add in your dry ingredients, and pour into muffin tins. I fill about 1/2 way full, as the muffins will rise as they cook. Bake for around 18-20 minutes.
How to Know When Banana Muffins Are Done
I always take a toothpick and stick it in the center of the muffin and if it comes out clean you know your muffins are done. You don’t want any dough to come up when you pull the toothpick out.
Best Way to Store Banana Nut Muffins
I personally put our muffins in an airtight container. They will last 3-5 days on the counter. After a few days, you will find they begin to dry out. If you want you are welcome to freeze them, I share how below.
Freezing Banana Nut Muffins
Banana NutMuffins freeze so well. I have done this almost every single time we baked them. Just take what you won’t eat, and place in an airtight container or freezer bag. Toss in the freezer for two to three months. When done just thaw on the counter and serve them up.
Or if you are impatient like me, warm them up for a few seconds in the microwave for that fresh out of the oven taste.
So there you have it, a quick and easy Banana Nut Muffin that is calling your name. Make these for your next playdate, treat for coworkers or brunch. No matter when or how you serve up these banana muffins, I am sure you will get tons of compliments. This will instantly become a new family favorite recipe, I am sure of that.
A classic banana muffin that you can make with or without nuts. These muffins are moist and full of banana flavour, making them a go-to snack and lunch box favourite.
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Ingredients
4bananas
2cupsall-purpose flour
1 ½tspbaking soda
½tspsalt
1cupbrown sugar
2large eggs
¾cupunsalted buttermelted and cooled
1tspvanilla extract
½cupchopped pecans or walnuts
Instructions
Preheat oven to 375℉ and grease muffin tins. In a medium bowl, combine flour, baking soda, and salt.
Mash bananas with a fork in a small bowl. Combine the bananas and sugar. Add the melted butter, eggs, and vanilla, and beat for another minute. Mix in the dry ingredients. Fold in the nuts. Fill muffin tins halfway. Bake 18-20 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Desserts
Cuisine American
Keyword Banana Nut Muffins Recipe
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Homemade muffins stay fresh for up to four days if stored correctly at room temperature and a few extra days longer refrigerated. If you are hoping to enjoy them after this time or have made quite a few, I'd recommend freezing half of the batch as soon as they have cooled.
They are easier to mash (so that they incorporate more smoothly into the batter), sweeter (more starch has converted to sugar), and more aromatic when overripe. Still, you can get quite a good muffin or banana bread from fully ripe, but not overripe, bananas.
Yes! If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana.
Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.
If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.
Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.
STEP FIVE: Cover and store AT ROOM TEMPERATURE. Refrigerating the muffins will alter their flavor and texture. Room temperature is the way to go from maximum freshness.
Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.
Bicarbonate of soda (baking soda) is the raising agent and this can sometimes taste bitter or soapy if the wrong quantity is used. Make sure that you measure the bicarbonate of soda with a proper 1 teaspoon/5ml measuring spoon and the spoon measurement should be level.
While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
The muffin has good, real banana flavor. It's a little on the drier side, but some people don't want their muffins to be super moist. For me, Sprouts makes the best banana muffins to eat on the go. They're not crazy big and they won't make too much of a mess.
What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
Brush the muffins with milk while they're still hot, and the milk will soften the crust enough to make the muffins enjoyable again. Cream or half-and-half also will work and make the muffins taste slightly richer.
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.
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