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These Banana Nut Muffins are a classic and delicious breakfast! Pulled together in a simple 1-bowl method and baked until golden, you too will fall in love with this recipe! Basically, my Banana Bread Muffins and Banana Nut Bread Recipe had a baby and these yummy Banana Nut Muffins are it! Perfect for breakfast or as a snack.
How I Keep These Muffins Moist
An issue that a lot of recipes online run into is keeping muffins moist. I’ve made quite a few muffin recipes in my day and have found just the right combination of ingredients to keep things nice and soft. Here’s how I do it for this banana nut muffin recipe:
Oil: The first ingredient is oil. I like using vegtable or canola oil but you can use any light flavored oil, such as grapeseed oil. Or even melted butter!
Sour Cream: The addition of sour cream brings not only that slightly tangy flavor but also tons of moisture. A great substitute for this ingredient is greek yogurt.
Ripe Bananas: And lastly is using ripe bananas. Wait till those peels go brown! You can always freeze ripe bananas and pull them out when you’re ready to use.
Banana Nut Muffin Additions
While my kids prefer their banana muffins without nuts, I prefer them with! I love the crunch and the texture they bring and walnuts are just a classic combination with banana. You can also add or substitute other ingredients into this recipe to create your own version. Here are some ideas:
oatmeal
other kinds of nuts
chocolate chips
peanut butter swirl
peanut butter chips
How to Make Banana Nut Muffins
You should find this recipe to be simple, easy to throw together, and delicious, especially with lots of butter on a warm muffin. For full details on how to make banana nut muffins see the recipe card down below 🙂
Preheat Oven + Prep Pan
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set them aside. Of course, you can just spray your pans with nonstick cooking spray and forgo the paper liners.
Can I make mini banana nut muffins?
Yes! If you have a mini cupcake pan you can absolutely make mini muffins! Line the tin with mini paper liners or spray well with nonstick cooking spray. Your baking time should be shorter, bake until a toothpick comes out clean!
Make Muffin Batter
In a large bowl, stir oil, sugar, egg, and vanilla together until well combined. Stir in mashed banana and sour cream. Pour flour, baking powder, baking soda, and salt into the wet ingredients and stir until just combined. Fold in chopped walnuts (or any other additional ingredients you want).
Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with more walnuts.
Bake
Bake 18-20 minutes or until a toothpick comes out clean.Enjoy warm or at room temperature.
Storing Banana Nut Muffins
Banana Nut Muffins are best enjoyed the same day as making them! However, that doesn’t mean you can’t keep them for later. Store in an airtight container, at room temperature for up to 3 days. Or in the fridge for a week!
Also, I highly recommend warming these up in the microwave and slathering some butter on these babies!
More Banana Muffins to Try!
Blueberry Banana Muffins (Macro Friendly)
Skinny Banana Muffins
Whole Wheat Banana Muffins
Banana Almond Butter Muffins
{Eggless} Banana Chocolate Chip Muffin Tops
Banana Bread Muffins
Try these Banana Nut Muffins out soon! You and your family are sure to gobble them up in no time.
SAM'S TIP: Overmixing your batter can lead to muffins that are too tough and dense. To avoid this, I strongly recommend stirring your banana muffin batter completely by hand. Luckily, we're using melted butter in this recipe, so mixing by hand is a breeze!
Yep, the baking soda in a standard banana bread recipe is what reacts with the banana causing it to turn black. Using self rising flour not only alleviates the need for baking soda, but also the salt, making your ingredient list even shorter.
If it's not hot enough, your muffins won't rise well. Don't undermix your batter. Sometimes I see people are so worried about overmixing (which will cause tough and rubbery muffins) that they barely bring the batter together. This doesn't allow gluten to develop, which is the structural backbone to muffins.
Walnuts and pecans are frequently included in banana breads, but you might also want to try hazelnuts, macadamia nuts, or cashews. For extra flavor toast them lightly in a dry pan over medium heat, as Elise does here with cashews.
Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.
In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.
If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.
When it comes to baking, you want bananas covered all over in brown spots that smell very fragrant. These are signs that the banana is fully ripe, although you can wait longer until the bananas are completely brown or even black on the outside for the most flavor.
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
A handful of walnuts and a potassium-rich banana go a long way as a snack. It's the perfect mix of carbohydrates and heart-healthy fats to keep you energized.
Mango is one of the most common substitutes for bananas in smoothies. It has a pretty mild flavor. Because it's not as juicy as most fruits, mango is great at creating a creamy texture. Use about 1 cup of frozen mango to replace 1 banana.
Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.
Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. To insure the correct temperature each time you bake, always use an oven thermometer.
What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.
Do not overmix! It's tempting to try and get a smooth batter, but lumps are totally fine in muffin batter. To avoid tough muffins, only fold in ingredients until they're just combined. Overmixing will develop gluten and make the muffins tough.
Place the muffins in another tray over the water, possibly may need a stand. Lower the heat to about 100 and leave on for 5 minutes and switch off the over and let the muffins stand for about another 5 minutes. You will find them softer. You can re-heat it in microwave for a minute or so before having it.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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