BANANA NUT MUFFINS

So I went a little crazy last week at the produce market and bought 6 bunches of bananas. They were .25 each! I couldn’t pass up a deal like that! So naturally I’ve been making banana… everything. I’ve been fine tuning this recipe for a while now and I love this end result. It’s a light, flavorful and perfectly moist muffin with a beautiful muffin top. Rejoice in the muffin top, people! There’s a trick to getting it just right- enjoy.

Banana Nut Muffins

• 3 medium ripe bananas, mashed
• 3/4 cup granulated sugar
• 1/4 cup milk
• 2 TBSP melted butter
• 2 TBSP canola oil
• 1 egg
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 cup chopped walnuts or pecans + more for topping
• turbinado sugar, for topping

Heat oven to 425ºF. Line a muffin pan with liners.

• Do not overmix! I just use a fork, then a rubber scraper for adding the last of the batter to the muffin tin.
• If you want perfectly domed muffin tops, do the change in temperature thing I describe in the recipe. It works!
• If you use coconut oil in the recipe instead of canola, the muffins won’t stick- even if you don’t use non-stick spray.
• I always fill my muffin tins pretty full with batter. Think more along the lines of 3/4 full, as opposed to 2/3.

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BANANA NUT MUFFINS

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

 

Servings: 12

Author: Butter With A Side of Bread

Ingredients

• 3 medium ripe bananas mashed
• 3/4 cup granulated sugar
• 1/4 cup milk
• 2 TBSP melted butter
• 2 TBSP canola oil
• 1 egg
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 cup chopped walnuts or pecans + more for topping
• turbinado sugar for topping

Instructions

1. Heat oven to 425ºF. Line 12 regular-size muffin cups with a muffin liner. Spray the liners real quick with cooking spray. {I always spray my muffin liners with cooking spray and even still they tend to stick a little. These didn’t stick at all!}
2. In large bowl, mix bananas, sugar, milk, butter, oil and egg with a fork. Stir in flour, baking powder, salt and vanilla just until flour is moistened. Fold nuts into batter.
3. Divide batter evenly among 12 muffin cups. Top with additional nuts and coarse sugar.
4. Bake 8 minutes at 425ºF then reduce heat to 375ºF for an additional 10 minutes, until toothpick inserted in center comes out clean.
5. Immediately remove from pan.
6. ENJOY!
7. Tips for amazing muffins:
8. Do not overmix! I just use a fork, then a rubber scraper for adding the last of the batter to the muffin tin.
9. If you want perfectly domed muffin tops, do the change in temperature thing I describe in the recipe. It works!
10. If you use coconut oil in the recipe instead of canola, the muffins won't stick- even if you don't use non-stick spray.
11. I always fill my muffin tins pretty full with batter. Think more along the lines of 3/4 full, as opposed to 2/3.