Description
Delight in these moist and flavorful Banana Nut Muffins, featuring the perfect blend of ripe bananas, warm cinnamon, and crunchy toasted nuts. These muffins are ideal for breakfast, snacks, or any time you crave a comforting baked treat with a subtle sweetness and nutty crunch.
Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1¾ cup mashed bananas (about 4 medium bananas)
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) light or dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (60 ml) milk, room temperature
Nut Topping
- 1 cup (112 g) toasted, chopped nuts
- ¼ cup (50 g) light brown sugar
- 3 tablespoons finely chopped nuts
Instructions
- Prepare: Preheat your oven to 375°F (190°C) for at least 20 minutes. Line two 12-cup muffin pans with cupcake liners, alternating cups for even baking.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until fully combined.
- Mix Wet Ingredients: In another bowl, thoroughly mash the ripe bananas. Whisk in the melted butter and light brown sugar until smooth. Then whisk in the eggs, vanilla extract, and milk until the mixture is well combined and smooth.
- Combine: Gently stir the dry ingredients into the wet banana mixture until just combined—avoid overmixing to keep the muffins tender. Fold in the toasted chopped nuts carefully.
- Scoop Batter: Using a 3-tablespoon cookie scoop, evenly distribute the batter into the muffin liners, filling every other cup for better heat circulation.
- Add Topping: If desired, sprinkle each muffin with a mix of light brown sugar and finely chopped nuts for a crunchy, caramelized topping.
- Bake: Bake in the preheated oven for 20 minutes. Muffins are done when a toothpick inserted in the center comes out with a few moist crumbs or when a gentle press on top causes the muffin to spring back quickly. Be cautious of the topping as it might burn if overexposed.
- Cool: Let the muffins cool in the pan for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy once at room temperature.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not overmix batter to prevent dense muffins.
- To toast nuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
