Recipe – Banana Nut Muffins

Banana Nut Muffins are an iconic favorite that everyone enjoys. Not only are they deliciously easy to make, but they make for a delicious addition to any breakfast or snack plate!

These muffins can also be baked ahead of time; just store them in an airtight container or freezer bag with room around each muffin to expand when frozen!

Why bake banana nut muffins?

Banana Nut Muffins are a timeless breakfast favorite that can be enjoyed by everyone in the family. Not only are they moist and delicious, but they are also simple to make!

These muffins are packed with bananas and topped with walnuts for extra texture. Gluten-free and vegan-friendly, you can make these muffins vegan by substituting nut milk or coconut oil for butter.

These cookies are ideal for an afternoon snack or to take with you as a breakfast treat to work!

To make these muffins, mash 1 1/2 cups of ripe bananas with melted butter and some milk. Then you’ll add eggs and vanilla. Feel free to add any dry mix-ins you’d like if it amounts to about one cup.

Once your muffin cups are prepared, grease or line them with paper liners and fill each one about halfway. Bake the muffins for 18-20 minutes.

Test whether your muffins are done baking by inserting a toothpick into the thickest part of one. If it comes out clean, your muffins are done!

Another key to making banana nut muffins that are moist and flavorful is using very ripe bananas. The more ripe and brown the bananas are, the sweeter and creamier they will turn out.

Finally, be sure to avoid overmixing your batter when making muffins. Doing so can result in denser and tougher muffins than desired.

For a sweeter muffin, add chocolate chips or dried fruit. Or, for an elegant finish, sprinkle your muffins with powdered sugar. Enjoy your muffins even more, no matter what you choose to top your muffins off with!

Baking tips

Banana Nut Muffins are an irresistible breakfast treat that’s easy to make. Their sweet, moist crumb has just the hint of cinnamon, while crunchy walnuts add even more flavor. Furthermore, these muffins can be customized with other ingredients for extra variety and enjoyment.

Whether you make them for yourself or bring them to a party, these banana nut muffins will surely please everyone! Here are some baking tips that will make these muffins even tastier!

The most essential baking tip for perfect banana nut muffins is to use overripe brown bananas. Not only will this enhance the flavor, but overripe bananas also create an intensely moist texture in your muffins.

Another baking tip is to preheat the oven before pouring the batter into the pan. This allows the batter to expand and rise, creating fluffy muffins with less dense centers.

When mixing muffin batter, always beat or whisk until just combined. Overmixing can result in muffins becoming denser and harder to chew.

Once all your wet ingredients have been mixed into the dry ones, fold in mashed bananas and chopped walnuts by hand or using a handheld mixer.

To maximize the flavor and texture of your banana nut muffins, follow these easy baking tips:

For extra moisture in your muffins, add more liquid, such as buttermilk or yogurt, to the batter. This will help ensure that your muffins remain moist for longer.

Bakery-style muffins require a large dome shape, so make sure each cup is filled with enough batter to cover the bottom. Baking times will vary depending on your pan size and oven temperature.

The toothpick test is an effective way to determine when your muffins are done baking. If the batter sticks to the toothpick or the edges are turning darker in color, then it’s time to take them out of the oven and let cool.

Storage

Banana Nut Muffins are an effortless dessert the whole family will love. Plus, you only need a few pantry ingredients you likely already have!

These muffins can be baked ahead of time and stored at room temperature in an airtight container for up to four days or frozen for several months. Once thawed, microwave them for approximately 30 seconds to bring them back to their fresh-baked state.

When storing banana nut muffins, be sure to store them in an airtight container or zip-lock bag to prevent drying out and losing their moisturiness. You may also place a paper towel inside to absorb excess moisture and keep the tops crunchy.

Making delicious banana nut muffins requires using very ripe bananas, as these contain plenty of natural sugars and won’t ferment if kept in your fridge.

Furthermore, make sure to thoroughly mash bananas before adding them to muffin batter; lumpy mashed bananas won’t mix evenly into the mix. After mixing has taken place, stir just until any flour streaks disappear; overmixing will lead to holes in your crumb and a denser texture.

For an extra special touch, sprinkle chopped walnuts or pecans just before baking the muffins. Additionally, you can add ground flaxseed or chia seeds for a healthier twist.

Once the muffins have cooled in the pan, you can let them cool on a wire cooling rack for several minutes. Once completely cool, store them airtight in an airtight container or zip-lock bag for later.

For optimal storage of banana nut muffins, wrap them in plastic and store in an airtight container. You may store them at room temperature for several days or freeze them up to three months. Alternatively, reheating them in the microwave for approximately 10 seconds will soften the butter and give you a fresh-baked taste.

Can you freeze banana nut muffins?

Banana Nut Muffins are an irresistibly classic breakfast or snack that everyone will love. Packed with flavor and texture, they freeze well for convenient on-the-go meals.

These muffins make a great batch to freeze and enjoy later, but it’s best if eaten within two to three months of freezing. Thawed on the counter or microwaved for 15-20 minutes should help speed up thawing time. Make sure you label the freezer bag with which type of muffins are stored so you know which ones should come out first when defrosting.

Maintaining the moistness

Maintaining the moistness of these muffins requires not overbaking them. Your muffins are done when a toothpick inserted into the center comes out clean with moist crumbs attached.

Use ripe bananas and the appropriate nuts, such as walnuts, pecans, or almonds, for best results.

Another way to keep banana nut muffins moist is to use paper towels immediately after taking them out of the oven. This absorbs any extra moisture they release during cooling and prevents them from drying out too much.

Finally, be sure not to overmix the batter when making muffins, as this can result in dry and hard muffins.

When freezing banana nut muffins, storing them in an airtight container or ziptop freezer-safe bag is best. This will keep them fresh until baking and prevent freezer burn. Furthermore, place the muffins in an area with consistent temperature, like the back of your freezer.

Basic Information

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Serving Size: 1 muffin (yields 12)

Required Equipment

• 2 large bowls
• Small bowl
• Measuring cups and spoons
• Electric mixer with wire whisk attachment
• Mixing spatula
• Muffin tin (dozen size)
• Toothpick

Ingredients U.S. (Metric)

• 2 cups (4 3/4 dl) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup (2 1/3 dl) brown sugar
• 1 1/2 sticks or 3/4 cups (1 3/4 dl) unsalted butter, melted and cooled
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup (1 1/8 dl) pecans, chopped

Preparation Directions

• Preheat oven to 375 degrees F (190 degrees C).
• Lightly butter a 12 well muffin tin, or spray with cooking oil.
• Combine flour, baking soda, and salt in a large bowl and set aside.
• In a small bowl, mash 2 bananas with a fork in until they are chunky and set aside.
• In another large bowl, use the electric mixer with wire whisk attachment to whip the other 2 bananas together with the brown sugar for 3 minutes.
• Add the melted butter, eggs, and vanilla to the banana and sugar mixture and beat until fully incorporated.
• Gently mix in the dry ingredients.
• Using a mixing spatula, fold in the pecans and mashed bananas.
• Fill the wells of the muffin tin about half full with the batter and bang the tin on the counter a few times to help release any air bubbles.
• Bake for 18 to 20 minutes, until you can stick a toothpick in the muffins and it comes out clean.
• Let cool for a few minutes, then remove the muffins from the tin.

How To Serve/Plate And Garnish

• Plate with a few whole pecans or fresh berries. A drizzle of warm maple syrup adds a sweet touch.