Banana Nut Muffins
About this Recipe
These banana nut muffins are paradise on a lazy Sunday morning. They are soft and buttery, with a wonderful crunchy top. The slight hint of cinnamon enhances their natural banana flavor.
These muffins are a healthier alternative to other treats perfect for breakfast, brunch, and dessert!
I prefer larger muffins, but if you choose to make smaller ones, you can make about 12.
You have to use very ripe bananas for this recipe. They are easier to mash, creating a smooth batter, and they impart more banana flavor and moisture to the batter. If you don’t have ripened bananas, you can place the bananas on a lined baking sheet and bake for about 30 minutes at 350°F (175°C) until the banana peels have blackened.
Melt your butter before starting this recipe so it has time to cool off.
You should use a cup of chopped nuts in this recipe. I recommend walnuts or pecans or a mixture of both. Remember if you chop them too finely, you won’t get the crunchy texture, but if you leave the pieces too big, they will fall to the bottom of the muffin.
Making the muffins:
You make these muffins by whisking the dry ingredients – flour, baking soda, salt, and cinnamon – together in a medium bowl.
Then combine the wet ingredients, first mashing the bananas then whisking in melted butter, brown sugar, egg, coffee, and vanilla extract. This recipe does not have much coffee flavor, but you can use water instead if you’d like.
Fold half of the dry ingredients into the banana mixture, then fold in the other half. Stop when just combined to fold in the chopped pecans or walnuts. Do not overmix.
Bake these muffins first for 5 minutes at 400°F (205°C). This high temperature causes steam to escape and make the muffins rise more. Then turn the temperature down to 350°F (175°C) and continue to bake for 10-15 minutes or until a toothpick inserted comes out clean or with a few crumbs. Do not open the oven while baking even after changing the temperature.
Store these muffins in an airtight container at room temperature for up to 5 days.
2 1/2 cup (160 g) all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup (350 g) bananas, 3-4 bananas
1/2 cup (113 g) unsalted butter, melted
1/2 cup (100 g) brown sugar
2 tbsp coffee
1/2 tsp vanilla extract
1 cup (115 g) chopped walnuts or pecans
1. Preheat the oven to 400°F (205°C). Generously grease a 6-cup muffin tin or line with muffin liners.
2. Whisk flour, baking soda, salt, and cinnamon together in a medium bowl.
3. Mash bananas in a large bowl and add the melted butter. Add brown sugar, egg, coffee, and vanilla extract. Mix until combined.
4. Fold half of flour mixture into banana mixture, then fold in the other half. Stop when just combined.
5. Fold in the chopped pecans or walnut. Do not overmix.
6. Optionally cover the batter and chill for 30 minutes. This creates high domed muffin tops.
7. Divide batter between six to eight muffin tins. Fill all the way to the top.
8. Bake for 5 minutes at 400°F (205°C) then turn the temperature down to 350°F (175°C) and continue to bake for 10-15 minutes or until a toothpick inserted in the middle comes out clean.