Banana Nut Muffins
Banana Nut Muffins bakes into soft muffins with a moist crumb and lightly browned tops.
About This Recipe
Banana Nut Muffins should bake up tender, moist, and easy to pull from the pan.
Mix the batter gently and fill the cups evenly so the muffins rise neatly.
Ingredients
- ✓1/4 cup butter, softened
- ✓1/2 cup sugar
- ✓1 egg
- ✓3/4 cup mashed ripe banana
- ✓1/2 teaspoon vanilla extract
- ✓1 cup all-purpose flour
- ✓3/4 teaspoon baking powder
- ✓1/4 teaspoon salt
- ✓1/8 teaspoon baking soda
- ✓1/8 teaspoon ground cinnamon
- ✓1/4 cup chopped walnuts
Ingredient Notes
- Flour: Measure lightly so the muffins stay tender.
- Ripe fruit or flavoring: Ripe banana, pumpkin, citrus, or spices build the main flavor.
- Leavening: Baking powder or soda helps the muffins rise.
- Mixing: Stop mixing once the batter comes together.
Instructions
- 1
Preheat the oven to 350°F. In a small bowl, cream the butter and sugar until smooth and fluffy. Beat in the egg, banana and vanilla.
- 2
Whisk together the flour, baking powder, salt, baking soda and cinnamon. Add the flour mixture to the butter mixture, and beat just until moistened.
- 3
Coat muffin cups with cooking spray, or use paper liners. Fill each muffin cup two-thirds full with batter. Bake in the preheated oven for 23 to 25 minutes or until a toothpick comes out clean. Let muffins cool for five minutes. Remove the muffins from the muffin tin, and transfer them to a wire rack. Serve warm.
Katy’s Kitchen Tips
- Use ripe fruit or flavorful add-ins.
- Mix just until the dry ingredients disappear.
- Fill muffin cups evenly for even baking.
- Let muffins cool briefly before removing them from the pan.
Variations and Substitutions
- Nutty version: Fold in walnuts, pecans, or almonds.
- Chocolate option: Add chocolate chips or chopped chocolate.
- Fruit add-in: Add blueberries, diced apples, or dried fruit.
- Warm spice: Add cinnamon, nutmeg, ginger, or cardamom.
What to Serve With Banana Nut Muffins
Serve Banana Nut Muffins warm or at room temperature with coffee, tea, fruit, yogurt, or a little butter.
Storage and Reheating
Store cooled muffins in an airtight container for 2 to 3 days.
Freeze extras and thaw at room temperature or warm briefly before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make muffins tough.
- Overfilling cups: Very full cups can spill or bake unevenly.
- Opening the oven early: Early temperature drops can flatten the tops.
- Skipping cooling time: A short rest helps muffins release from the pan.
FAQ
Can I make Banana Nut Muffins ahead?
Yes. Bake them ahead and store airtight after cooling.
Can I freeze muffins?
Yes. Freeze cooled muffins in a sealed bag or container.
Why are my muffins tough?
The batter may have been overmixed or the muffins overbaked.
Can I add mix-ins?
Yes. Fold in nuts, chocolate chips, fruit, or spices before baking.
Nutrition Facts
- Calories: 278 calories
- Carbohydrates: 40g carbohydrate (22g sugars
- Cholesterol: 56mg cholesterol
- Fiber: 2g fiber)
- Protein: 5g protein.
- Sodium: 263mg sodium
- Fat: 12g fat (5g saturated fat)