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Hi Bold Bakers!
We all know that when life hands you lemons, we are supposed to make lemonade. So what about when you glance over your morning coffee at your fruit basket and see that you have been handed some spotty old bananas? Well, of course, you know then that it’s time to transform them into my Classic Banana Nut Muffins!
Why do I love these muffins so much? Fresh from the oven, not only are they full of banana flavor, but they are warm, comforting, and have a pleasing, rich nuttiness from the walnuts and the touch of whole wheat flour. They are not too sweet and the crunchy streusel topping is flavor magic! Try my Banana Nut Muffins next time you have some bananas that are past their prime and prepare to be amazed! How could something so quick and easy be so delicious?
What Are Banana Nut Muffins?
Banana Nut Muffins are simply a basic muffin with mashed bananas mixed into the batter. The bananas add sweetness and moisture to the muffins, as well as a delicious taste. The flavor of walnuts goes perfectly with bananas and adds some nice texture as well.
I like to further emphasize the nuttiness by adding just a touch of whole wheat flour. There is just a small amount, so it won’t weigh the muffins down. One taste of my muffins and you will see what I mean!
All About Bananas
Did you know that bananas are actually a kind of berry? Like berries, they have a great number of health benefits, including properties that make them mood-enhancing (if you have any doubt about that, just try my Banana Nut Muffins)! It just so happens that overripe bananas are particularly good for you, too.
But health benefits aside, in my muffins I call for overripe bananas because they are easier to mash-up for your batter and older bananas have developed more sugar. This makes them sweeter and more aromatic and will fill your muffins with more banana flavor.
What You Need To Make Banana Nut Muffins
How To Make Banana Nut Muffins
Wanna know what you’re about to get yourself into? Don’t worry, it’s easy. Here are the steps (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare the streusel topping by mixing all the streusel ingredients together until well combined.
- In a bowl, whisk your dry ingredients together: both flours, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, combine the wet ingredients: mash the banana with a fork, then add the milk, oil, vanilla, and egg.
- Combine the wet and dry ingredients until only a few lumps remain.
- Fold in the chopped walnuts.
- Spoon batter evenly into prepared muffin cups and then sprinkle with the streusel topping.
- Bake for 25-30 minutes, or until a knife inserted into the center of a muffin comes out clean.
- Let cool for 10 minutes before removing from the tin.
How Do I Store Banana Nut Muffins?
Store muffins in an airtight container at room temperature for up to three days. These muffins can also be frozen in an airtight container for up to two months. Defrost in a 300°F (150°C) oven or just pop in the microwave for a minute.
Gemma’s Pro Tips For Making Banana Nut Muffins
- Use ripe bananas! The riper the better to make the most delicious, flavorful muffins!
- Go nuts! (Or no nuts!) Walnuts are excellent in this recipe, but if you don’t have any, other nuts like almonds or hazelnuts will also work. If you are allergic to nuts you can leave them out and the recipe will be just as delicious.
Make More Muffins!
Don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!