Muffins banana nut

Hem / Mat, Dryck & Näring / Muffins banana nut

(See below for tips on how to make bananas ripen fast!)

  • Sugar: Brown sugar gives the most delicious, deep and rich flavor!
  • Butter: Unsalted butter provides moisture and fat which creates a tender banana bread muffin.
  • Eggs: Two large eggs give the muffins structure and moisture while binding everything together.
  • Milk: Milk provides even more moisture and helps lighten up the muffin’s crumb.
  • Vanilla: Pure vanilla extract adds a depth of flavor!
  • Nuts: I prefer to use walnuts; however you can use whatever nut you love or have on hand!
  • Honey: A touch of honey increases the moistness and softness in the muffins, plus is provides a more uniform, beautifully brown muffin top!

    • Recipe variations

    Want to make some changes to these bakery-style muffins?

    It’s about the feeling.

    We ate them together, standing barefoot in the kitchen. It’s a gentle promise to keep traditions alive, even when life gets a little messy.

    A Taste of My Childhood Kitchen

    I was no older than Léa is now when I first learned how to mash bananas with a fork. Get creative in the kitchen and create banana nut muffins chock full of ingredients you and your family love!

    Over-mixing will over-develop the gluten in the batter and cause the muffins to be very dense and slightly rubbery instead of light and tender.

    Tips to prevent over-mixing:

    • Scrape down the sides of the bowl. Stir in melted butter.
    • Mix in the brown sugar, beaten egg, and vanilla.
    • Sprinkle the baking soda and salt over the mixture and stir to combine.
    • Gently fold in the flour, mixing until just incorporated.
    • Add the chopped nuts and stir gently.
    • Divide the batter evenly between 12 muffin cups, filling each about two-thirds full, just as instructed in this banana nut muffins recipe.

      Once you are done baking, make sure you cool the muffins completely before storing! I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. The riper the banana the better (just make sure it isn’t rotten).

      As well, using melted butter, eggs and brown sugar, plus a fourth of a cup of milk will give your muffins an incredibly soft, buttery and moist texture.

      Also, to guarantee your muffins are tender, make sure you combine your wet and dry ingredients until they are just mixed.

      If your muffins are in an airtight bag, make sure you press out any excess air before sealing the bag.

    • Store. Store the banana muffins at room temperature for up to four days. Make sure your bananas are are ripe (brown and soft) as possible for the best flavor!

      muffins banana nut

      The riper the banana the better the flavor and the easier they will be to mash (just make sure it isn’t rotten).

    • Do not over-mix the batter: Do not over-mix the batter when combining the wet and dry ingredients! Local, County & State Fair winners! 

      Banana Nut Muffins

      Amanda
      Banana Nut Muffins.

      Tip: When mixing, make sure you gently fold the dry ingredients into the wet ingredients until they are just combined – you want the batter to be lumpy and not smooth!

    • Properly bake: Both under-baking and over-baking your muffins will have dire results.

      Shall we go back to basics for a bit?

      The basics shouldn’t be overlooked. Cover the muffins with another layer of paper towel so that the muffins are sandwiched between two layers of paper towels.

    • Seal. Browse through our best recipes, learn a bit more about me, or just reach out — I always love connecting with kind souls who believe, like I do, that food is love.

      What’s one recipe that brings you back to someone you love?

      Add in the melted butter, eggs, milk and vanilla extract. The batter was thick and golden, speckled with chopped nuts and cinnamon.

      I’ve come to love this calm part of the morning — the in-between.