Name: Banana Nut Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: . Dry Ingredients; 1 1/2 cups plus 2 tablespoons grams bread flour (205 grams); 1 tablespoon baking powder (*); 1/2 teaspoons baking soda; 1/2 teaspoon fine salt; 3/4 teaspoon ground cinnamon ((optional)); 1/4 teaspoon ground nutmeg ((optional)); . Wet Ingredients; 1 1/2 cups grams mashed very ripe bananas ((about 3 large bananas)); 1/2 cup grams granulated sugar (100 grams); 1/4 cup grams light brown sugar (50 grams); 2 tablespoons grams unsalted butter ((melted and cooled)); 1/4 cup grams vegetable or canola oil (50 grams); 2 large eggs; 1 teaspoon vanilla extract; . Add-ins; 3/4 cup grams walnut halves or pecans ((toasted)); Coarse sugar ((for garnish if desired))

Welcome to the delightful world of Banana Nut Muffins! These muffins are moist, fragrant, and filled with the comforting flavors of banana and nuts. Perfect for breakfast or a snack!

Tips for Success

Make sure your bananas are very ripe for the best flavor. This part’s so satisfying, watching them turn into a creamy mixture!

Favorite Parts

The crunchy topping of coarse sugar adds a lovely texture. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Oven and Muffin Tin:
Step 1

- Preheat the oven: Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.
Step 2

- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.
Step 3

- Mix Wet Ingredients: In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and use a rubber spatula to stir until just barely combined. Stir in the nuts.
Step 4

- Fill Muffin Tin: Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
Step 5

- Bake the Muffins: Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
Step 6

- Storage: Store in an airtight container for up to 3 days.

Nutrition

Calories: 180, Fat: 7g, Carbs: 28g, Protein: 3g

Cooking techniques

Mixing ingredients properly is key to achieving the perfect muffin texture. Be careful not to overmix to ensure a tender crumb!

Variations or substitutions

Feel free to substitute half of the flour with whole wheat flour for a healthier twist, or replace walnuts with chocolate chips for a sweeter touch!

Storage tips

Keep these muffins in an airtight container at room temperature for up to 3 days to maintain their freshness. You can also freeze them for longer storage!

Notes

For a nut-free version, simply omit the nuts or replace them with seeds.