Hey there, food enthusiasts! AB here, and today we’re diving headfirst into the world of mouthwatering goodness with my all-time favorite – Banana Nut Muffins. Picture this: golden-brown, moist muffins studded with nuts, emanating a warm, inviting aroma that will have your kitchen feeling like a cozy haven. If you’re ready to embark on a journey of irresistible flavors and baking bliss, join me in uncovering the secrets to crafting the perfect Banana Nut Muffins.
Now, let me tell you why these Banana Nut Muffins deserve a spot in your baking repertoire. These muffins are not just a treat for your taste buds; they’re a symphony of flavors and textures that will transport you to a realm of pure bliss. The natural sweetness of ripe bananas, combined with the crunch of nuts, creates a harmonious balance that’s perfect for breakfast, brunch, or a delightful snack. Plus, they’re a fantastic way to use up those overripe bananas sitting on your counter. Trust me, once you savor the first bite, you’ll understand why these muffins are an absolute must in your baking arsenal.
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped nuts (walnuts or pecans)
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, mash the ripe bananas with a fork.
- Add melted butter to the mashed bananas and mix well.
- Stir in vanilla extract and beaten egg until the mixture is well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Fold in the chopped nuts, distributing them evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips and Tricks:
- Use overripe bananas for maximum sweetness and flavor.
- Experiment with different nut varieties or add a mix for a diverse texture.
- For an extra layer of indulgence, sprinkle a pinch of cinnamon sugar on top before baking.
- Chocolate Chip Delight: Add a half cup of chocolate chips to the batter for a decadent twist.
- Blueberry Bliss: Incorporate fresh or frozen blueberries for a burst of fruity goodness.
- Streusel Topping Extravaganza: Top each muffin with a buttery streusel for a crunchy delight.
- Cream Cheese Swirl: Create a cream cheese swirl by layering a dollop of cream cheese into the batter.
- Tropical Paradise: Mix in shredded coconut and diced pineapple for a taste of the tropics.
What to Serve With:
- Whipped Honey Butter
- Cream Cheese Frosting
- Maple Pecan Glaze
- Greek Yogurt and Honey
- Nutella Spread
- Apple Butter
- Lemon Curd
- Cinnamon Sugar Cream Cheese
- Vanilla Ice Cream
- Fresh Fruit Salad
Banana Nut Muffins
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Add melted butter, vanilla extract, and granulated sugar to the mashed bananas. Mix well until the ingredients are combined.
Beat in the egg until the mixture is smooth and well-blended. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the chopped nuts (and chocolate chips or raisins if desired) into the batter. Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.