I wanted to start off this Monday with something sweet. These banana nut muffins are easy, moist (I know, I’m sorry) and full of flavor! This classic breakfast snack can be easily modified and changed.
I’m pretty picky about my banana nut muffins. They need to be packed with banana flavor and have a crispy, tender muffin top. (Honestly, The Muffin Top episode of Seinfeld really spoke to me – it’s the best part). So when I had a craving for banana nut muffins, it became my mission to perfect my recipe.
These can easily be made without a stand or electric mixer, as with most of the recipes you’ll see on my blog. It might take a little more muscle and time, but it’s totally doable.
These ingredients are pretty standard for muffins. That being said, I won’t provides notes for every ingredient, but there are a few things I wanted to point out.
Bananas: The start of the show, obviously. You’ll need 4 total, but they’ll be mashed in separate halves. Half of them will be creamed with the sugar, and half with be folded in later. I don’t recommend mashing them all and then splitting them, but I don’t think it will kill the muffins if you do it this way.
Eggs: When testing this recipe, I originally didn’t beat the eggs first. I found that the egg whites didn’t get fully incorporated that way. My second time around, I lightly beat them before adding them in, and that did the trick.
Walnuts: These can easily be nut-free by skipping the walnuts. Or you can substitute the walnuts for pecans or whatever other nut you prefer. This goes for the batter and the topping.
Cinnamon: I tried these with and without. I didn’t want a strong cinnamon flavor, but just a little bit adds a nice warmth.
Topping: This is completely optional, but it adds a great crunch and a yummy caramelized flavor. Another option is sparkling sugar – this is my favorite kind. Or mix some flour, butter and brown sugar for more of a streusel.
Is Room Temperature Important?
Yes! Unless a recipe specifies ingredients to be cold, I always bring my eggs and butter to room temperature. Cold eggs are harder to blend into a recipe, which can lead to over-mixing. When something is over-mixed, the end result can end up tough and dry.
Tip: If you forget to take the eggs out of the refrigerator before starting,
no sweat! Put your eggs into a bowl of warm/hot water while you gather
the other ingredients. By the time that’s done, the eggs should be at room
temp. Dump out the water and crack the eggs right into the same bowl!
Mix It Up
These muffins can be changed to be whatever you want them to be! Try using maple butter in the recipe instead (or just spread it on when serving). You can switch up the type of nuts, add more cinnamon, or make them into mini muffins!
Give this recipe a try, and share your results with me! I love seeing what everyone adds to classic recipes like this. Leave a comment below, or share them with me on instagram and facebook!
The Best Damn Banana Nut Muffins
A classic breakfast snack that’s easy to whip up and delivers a delicious reward! With a brown sugar topping, these have a great crunch and sweet, brown sugar flavor.
2 cups (240 g) all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon (optional)
1 cup (213 g) brown sugar
4 overripe medium bananas, divided
¾ cup butter, melted and cooled
2 large eggs, room temp, lightly beaten
1 ½ tsp vanilla
½ cup chopped walnuts
¼ cup (54 g) brown sugar
2-3 tbsp. chopped walnuts
- Preheat oven to 350 F. Line muffin tin with baking cups or grease tin with a bit of oil.
- Combine dry ingredients and set aside.
- Mash 2 bananas in one bowl, and 2 bananas in another.
- In a stand mixer, cream together one bowl of bananas with sugar using the whisk attachment for about 3 minutes.
- Add eggs, butter and vanilla. Scrape down the bowl.
- Mix in dry ingredients until just combined.
- Fold in nuts and remaining bananas.
- Fill cups halfway. I used about ¼ cup of batter.
- Combine topping ingredients. Sprinkle on top of filled muffin tins. Bang the muffin tin on the counter 3-4 times to release any air bubbles.
- Bake for 15-20 minutes, or until a toothpick/cake tester is inserted and comes out clean. Let cool in pan for a few minutes, and then pull muffins out of the tin and place on a cooling rack. Serve warm or at room temp.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?