BANANA NUT MUFFINS

Banana Nut Muffin recipe perfect for a healthy breakfast. Great flavor and light texture in these banana muffins that everyone loves!

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 Muffin recipe

• 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

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Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

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

• 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!}
• 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.
• Divide batter evenly among 12 muffin cups. Top with additional nuts and coarse sugar.
• Bake 8 minutes at 425ºF then reduce heat to 375ºF for an additional 10 minutes, until toothpick inserted in center comes out clean.
• Immediately remove from pan.
• ENJOY!
• Tips for amazing muffins:
• 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.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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