Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana nut muffins

Banana Nut Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.


Ingredients

Scale
  • 3/4 cup chopped walnuts (or substitute pecans)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 1/2 cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  5. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in 1/2 cup of the walnuts. Divide the batter evenly into the muffin cups. Sprinkle the tops with the reserved 1/4 cup walnuts (split between all) and sprinkle with turbinado sugar.
  6. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian