Sugar for breakfast?! Yes, you read that right. A batch of crispy banana nut muffins on the outside and soft and fluffy on the inside make the best breakfast you could ever dream of. Cut one in half, slather some melted butter, and devour. Everyone has a guilty pleasure like this once in a while.

In reality, banana nut muffins can be eaten at any time of the day. A batch of freshly baked muffins is a delightful treat that would surely put a smile on anyone’s face. The house smells amazing when you make these little treats, owing to their delicious aroma, a fusion of ripe bananas, and nuttiness. Who can say no to the best banana nut muffins from the oven?

The banana muffin recipe is similar to the banana bread recipe but with a shorter baking time. They teeter on the fine line between a sustaining breakfast and cake. Banana nut muffins became quite popular during the American home-baking trend.

The ripe bananas contribute to the moisture and softness of the muffins, and the crunch of walnuts balances the fluffiness of the muffins and banana flavor. If you’re a fan of bananas, you’ll find it incredibly difficult to stop making more banana nut muffins!

Here’s an entire guide to the best banana nut muffins, including everything banana nut muffin-related, from baking tips to a collection of delicious recipes.

1. Best Banana Nut Muffin Recipes

Try these recipe variations for delicious banana nut muffins with friends or family. Bond over baking!

1.1 Banana Walnut Muffins with Streusel Topping Recipe

I. Ingredients

• Two cups of all-purpose flour: Ensure the flour is leveled off in the measuring cup before transferring.
• 2.5 teaspoons of baking powder
• 0.5 teaspoons of salt
• 1.3 cups of mashed bananas that are over-ripened
• 0.5 cup of sugar
• 0.5 cup of vegetable oil or canola oil
• Two large eggs
• 0.5 teaspoon of cinnamon
• Two teaspoons of vanilla extract
• One cup of chopped walnuts
• One medium-sized ripened banana which has been cut into smaller chunks
• Streusel topping (optional):

To make the streusel topping, you’ll need the following:

• • 0.5 cup all-purpose flour, which is leveled
  • 1/3 cup of packed dark brown sugar
  • Two tablespoons of finely chopped walnuts
  • 0. 5 teaspoons of cinnamon
  • 0.25 cup of cold unsalted butter, which has been cut into smaller chunks

II. Recipe

1. Preheat the oven to 425 degrees Fahrenheit, line your muffin pans with paper liners, and then spray them with non-stick cooking spray for extra moisture. Ensure you have enough muffin pans, as this recipe yields 18 muffins.
2. Mix the salt, flour, and baking powder in a large bowl, then set it aside.
3. Whisk the mashed overripe bananas, sugar, and oil in a separate large mixing bowl until they are well combined for 60 seconds.
4. Next, add the eggs, cinnamon, and a little vanilla extract to the previous mixture and stir to combine for another 60 seconds.
5. Add the flour mixture to the bowl with the wet ingredients and mix for 60 seconds.
6. Add the chopped walnuts and banana chunks and fold the mixture a few times until they are well distributed (do not mix!).
7. Set the mixture aside and work on the streusel topping in the meantime. Combine the flour, brown sugar, walnuts, cinnamon, and butter until you obtain a crumbly mixture. Do not over-mix this!
8. Divide the batter into the lined muffin molds until it is nearly full and then top with some of the streusels.
9. Bake the muffins for 5 minutes at 425 degrees Fahrenheit. Then lower the heat to 350 degrees Fahrenheit and bake again for another 10 to 15 minutes. Check that the muffins are completely done baking by using the toothpick test. The toothpick inserted in the center of the muffin should come out clean. This signifies a well-baked muffin.
10. Remove the pan from the oven and allow it to sit outside for at least 15 minutes. Then, transfer the muffins to a wire rack and allow them to cool completely. You may store muffins in an airtight container for around three days. Or, you can freeze them for up to 1 to 1.5 months.

1.2 Whole Wheat Banana Nut Muffin Recipe

This is the healthier version of banana nut muffins with minor ingredient variations. Try this great recipe to be guilt-free while indulging in these delicious goodies.

I. Ingredients

• Two cups of whole wheat flour: Ensure that it is leveled out.
• 0.5 cups of oats
• One teaspoon of ground cinnamon
• One teaspoon of baking powder
• 0.5 teaspoon of salt
• 1.3 cups of mashed bananas
• Two large eggs
• 1/3 cup of coconut or vegetable oil replaces butter, and coconut oil is the healthier alternative.
• 1/3 cup of maple syrup or honey: Maple syrup is the replacement for granulated sugar in this recipe. Honey is another alternative, but the flavor will slightly differ when you use this sweetener.
• 1/3 cup of milk: You can use any kind you like. Vanilla almond milk is a great choice. If you’d like dairy-free muffins, pick dairy-free milk.
• One teaspoon of vanilla extract
• One cup of chopped nuts of your choice, like walnuts or chopped pecans
• chocolate chips (optional): Reward yourself with a few chocolate chips for choosing the healthier recipe!

II. Recipe

1. Preheat the oven to 425 degrees Fahrenheit.
2. This recipe yields 12 muffins, so prepare a 12-count muffin tin by spraying it with non-stick cooking spray after lining it with paper liners.
3. Whisk the flour, oats, cinnamon, baking powder, and salt in a medium bowl and set aside.
4. In another large bowl, prepare your mashed bananas using a fork and then add the eggs, oil, maple syrup, milk, and vanilla extract and whisk this mixture together for about 60 seconds.
5. Add the dry ingredients (flour mixture) into the wet ingredients bowl, add the nuts and chocolate chips, and fold the mixture a few times until evenly distributed.
6. Divide the batter into the muffin pan and fill it to the top, leaving just a little space (about 1 centimeter). Add a nut topping and a couple of chocolate chips if you’d like.
7. Bake the muffins at 425 degrees Fahrenheit for 5 minutes and lower the temperature to 350 degrees Fahrenheit. Bake for around 15 minutes and perform the toothpick test to check if they have completely baked. If the toothpick inserted in the center of the muffin comes out clean, then the muffin is done baking.
8. Allow the muffins to cool completely in the pan for 5 minutes, then transfer them to a wire rack for further cooling.

A step-by-step video guides you through making whole-wheat banana walnut muffins.

2. Alternatives

2.1 Nut Alternatives

If you prefer not to eat nuts or are allergic to nuts, you may opt for an alternative, such as blueberries or chocolate chips.

2.2 Topping Alternatives

Instead of the streusel topping, you may try an oat crumble topping. These delicious muffins go great with a nice oat-to-crumble topping, shredded coconut, a dash of peanut butter, raisins, granulated sugar with chopped nuts, or simply a slice of banana on top of the muffin.

2.3 Flour Alternatives

Banana nut muffins have a flexible recipe with several alternative ingredients.

• You may opt for whole wheat flour instead of normal all-purpose flour, as shown in the second recipe. This requires some milk to be added to the batter as whole wheat flour tends to absorb some moisture from the batter.
• Self-rising flour is another option. However, you must avoid using baking soda and salt if you opt for this type of flour.
• Almond flour is not recommended for banana nut muffins since you require a type of flour containing gluten to rise properly.

2.4 Sweetening Substance Alternatives

You may replace sugar with maple syrup, honey, brown sugar, or agave syrup.

2.5 Muffin Liner Alternative

You can proceed with parchment paper if you do not have a muffin liner at home. All you need to do is cut the parchment paper up into squares and press them into the shape of the mold.

This alternative works just as well for any other baking item involving a muffin tin, like cupcakes. Accidental batter smudges on the outer edges of the parchment paper can be easily picked off, too.

2.6 Oil Alternative

To avoid oil in the recipe, you may opt for melted unsalted butter or applesauce to make it healthier.

3. Expert Advice for Baking Banana Nut Muffins

3.1 How to Ripen the Bananas

There are many methods to ripen your bananas faster, and it’s all science! The browner the banana, the better it is for baking. Fermented black bananas add the best, sweet flavor to the muffins.

Though unpleasant, these overripe bananas are great for baking items like banana muffins, banana bread, or banana cake.

• Removing the bananas from their stem triggers the release of the plant hormone called ethylene, which promotes fruit ripening.
• After removing the bananas from their stem, please place them in individual bags and seal them immediately. This will trap and concentrate the ethylene gas, further promoting the ripening process.
• Place the bananas in a warm area as higher temperatures speed up the production of this plant gas hormone, hence the ripening.
• Another option is to use the oven to ripen them. Bake them at 300 degrees Fahrenheit for around 35 minutes until they become dark and mushy. Then, remove them from the oven and allow them to cool back to room temperature before using them.

3.2 How to Obtain a Perfectly Moist Muffin

Instead of sticking to a specific number or size of bananas, measure the mashed bananas in a measuring cup or measure their weight for precise and consistent results. Also, while measuring the flour, always level it with the back of a knife to ensure you are not adding too much or too little flour.

After the muffins are done baking, always perform the toothpick test. If the batter sticks to the toothpick, the muffin has not yet been baked and requires a few extra minutes in the oven.

The edges turning a brown color also indicated that they were done baking. Keep a close eye on them! You wouldn’t want overbaked muffins, either.

3.3 How to Make a Muffin With a Well-Risen Top

The temperature change midway through baking is the secret to a well-risen muffin top. Bake them at 425 degrees Fahrenheit for the first 5 minutes to activate the baking powder, and then lower the temperature to 350 degrees Fahrenheit for a perfect muffin top.

You may use an oven thermometer to double-check the oven temperature. Also, avoid filling the muffin liners to the top. Leave around 1 centimeter near the top so the batter has enough space to bake and rise.

3.4 How to Get Fluffy Muffins

Overmixing the batter with the banana nut muffins would be your enemy. If you mix the batter for long and with much force, you will likely end up with stiffer muffins that are harder to bite into.

Therefore, once you add the dry ingredients to the wet ingredients, you must fold the mixture gently until it is combined. This is better done by hand or carefully with a wooden spoon. Never use a hand mixer!

3.5 How to Avoid a Gummy Texture on the Inside

To avoid a gummy interior, it is crucial to wait until the muffins have cooled down completely.

This is why it is important to allow the muffins to cool in the pan for 5 minutes and then cool on the wire rack until they reach room temperature since they continue baking a bit, even after being removed from the oven. Once they have reached room temperature, they are ready to be devoured!

3.6 How to Get a Nice Dome Shape

To get a dome shape, you must transfer the muffins into the oven right after mixing the wet and dry ingredients since the baking powder (typical rising agent) acts quickly.

3.7 How to Prevent a Cracked Top

Cracked tops often form when the muffin rises too fast. This happens when the oven temperature is too high for the muffins, so it is better to keep checking the oven temperature with an oven thermometer every so often. The high temperature would also cause a hard top.

4. Freezing Instructions

Once the banana nut muffins have reached room temperature and you are ready to store them, wrap them tightly in plastic wrap and store them in an airtight container for a maximum of 2 months if done right.

If you desire to eat them again, unwrap the muffins and allow them to thaw until they reach room temperature, and you may microwave them for another 20 seconds.

5. Frequently Asked Questions

5.1 Can frozen bananas be used to make the muffins?

Frozen bananas can be utilized to make banana nut muffins, but they must be defrosted until they reach room temperature. Ensure that they are overripe bananas.

5.2 Are banana nut muffins healthy?

If eaten in normal amounts and not so often, it has some health benefits.

5.3 How smooth does the mushed banana mixture need to be?

You may leave some small chunks in the banana mixture or mash it until it is perfectly smooth. Consistency is up to personal preference. You may use a blender to grind up all the chunks for a smooth texture.

5.4 Can the amount of mashed banana used in the recipe be increased?

Keeping the amount of mashed banana used in the recipe constant would be wiser since extra bananas would disturb the recipe’s balance. It would cause an uncooked interior. To increase the volume of bananas used, you must adjust the other measurements accordingly.

5.5 What can the muffins be served with?

The traditional way of eating banana nut muffins is to spread a slice of butter over the warm muffin, but several other spreads can be served with the muffins. A drizzle of honey, maple syrup, Nutella, whipped cream, or a cream cheese spread would taste delicious with banana nut muffins.

If you’re craving an extra sugary bite, try it with a bowl of vanilla ice cream. Or, bite into it as you sip your morning tea or coffee. If you prepare the muffins for breakfast, you can serve them with a creamy clotted cream. You can make clotted cream at home on your own!

5.6 How can these muffins be transported?

Banana nut muffins are easily transportable goodies. You only need a properly sealed plastic container, and you can take these treats everywhere!

5.7 Which nuts can be used in the banana nut muffins?

Walnuts and pecans go great with banana nut muffins. You may leave out the nuts if you’d like nut-free muffins.

5.8 How can this recipe be converted to make banana bread?

The banana bread batter is similar to the batter used to make banana muffins. Pour the batter into a loaf pan and bake it at 375 degrees Fahrenheit for about 50 minutes. Check that it is done baking using the toothpick test.

5.9 How can you make banana nut muffins faster?

If you’d like to decrease the baking time and take a shortcut through all the waiting, you can try the air fryer method. Although the ingredients required are similar to the other recipes, the air fryer reduces baking time and the amount of heat required.

Final Note

We hope you thoroughly enjoyed this complete guide on banana nut muffins. Use these easy banana nut muffin recipes and baking tips to create your batch of perfectly moist and fluffy muffins and fill your home with fresh muffins’ welcoming and mouth-watering aroma. Share these portable goodies with friends and family and await compliments. They make the perfect treats for all!

Last Updated on July 19, 2024 by Sathi Chakraborty, MSc Biology