Banana Nut Muffins

Moist Banana Nut Muffins recipe is easy to make. Made with ripe bananas, brown sugar, vanilla, and of course your favorite nuts make these a favorite start to the morning and great for brunch.

What could be a better start to any morning than Banana Nut Muffins? Not much in my book.  

These are deliciously moist with a lovely banana flavor. 

Add a little pat of butter with a cup of coffee or tea and I am in pure heaven. These are a great alternative to making traditional banana bread when you have an over abundance of overripe bananas.

The worst part of making these was my husbands little addiction to wanting to lick the batter. I had to keep shoeing him away like a pesky little fly. It drives me crazy when he wants to eat batter with raw eggs in it.

According to him the batter was divine! For me I will just take his word for it and stick to eating my muffins.

Here's how I make these easy Banana Nut Muffins:

In a mixing bowl beat together:

• 3/4 cup Butter, Room Temperature
• 1 cup Brown Sugar

Until light and fluffy.

Add 3 whole Ripe Bananas and beat until fully incorporated and fluffy about 3 minutes.

Add:

• 2 whole Eggs
• 2 teaspoons Vanilla Extract 

Continue to beat until fully incorporated.

Add:

• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt

Mix until blended.

Mash remaining 2 whole Ripe Bananas using a fork.

Stir in:

• Mashed Bananas
• 2 cups All-Purpose Flour or Whole Wheat Pastry
• 1/2 cup Chopped Walnuts or Pecans or Favorite Nuts

Mix on medium low just until blended scraping the sides of the bowl as needed.

This is the point where Colt kept trying to sneak his fingers into the banana muffin batter.. Such a trouble maker.

Line or grease 18 regular sized muffins cups and fill 2/3 of the way full with Banana Muffin Batter.

You can dress the tops or muffin batter with a few additional chopped nuts if desired.

Bake in a 375 degree oven for 18 minutes or until a toothpick inserted into the center of the muffins comes out clean.

We love to spread a little soft butter over Banana Nut Muffins while they are warm, but the banana flavor intensifies as they cool, and are delicious made ahead of time.

Other favorite Quick Bread Recipes we love are:

• Banana Bread Coffee Cake
• Grannies Banana Bread
• Double Chocolate Banana Bread
• Banana Brown Sugar Crumb Muffins I shared over at Noshing with the Nolands
• Blackberry Crumb Muffins
• Peach Crumb Muffins
• Lemon Poppy Seed Muffins
• Bakery Style Double Chocolate Muffins. 

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American

Yield: 18

Author: Serena Bakes Simply From Scratch

Banana Nut Muffins

Banana Nut Muffins are easy to make recipe and a great use for ripe bananas from Serena Bakes Simply From Scratch.

5 out of 5 based on 4 user ratings

prep time: 10 Mcook time: 18 Mtotal time: 28 M

ingredients:

• 5 whole Large Very Ripe Bananas
• 1 cup Brown Sugar
• 3/4 cup Butter, Softened
• 2 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
• 1/2 cup Chopped Walnut or Favorite Nuts (optional)

instructions:

How to cook Banana Nut Muffins

1. Preheat oven to 375°.
2. Line 18 regular sized muffin tins or grease. Set aside.
3. In a small bowl mash 2 of the very ripe bananas and set aside.
4. In a mixer fitted with a whisk attachment beat brown sugar and butter until light and fluffy.
5. Add remaining 3 ripe bananas. Continue to beat until fully incorporated and fluffy about 3 minutes.
6. Add eggs and vanilla. Beat until fluffy.
7. Add baking soda, baking powder, and sea salt. Mix until fully combined.
8. Add remaining 2 mashed bananas, all-purpose flour and nuts.
9. Mix on low until fully incorporated, scraping the sides of the bowl as necessary.
10. Fill lined or greased muffin cups 2/3's of the way full.
11. Bake for 15-18 minutes or until a toothpick inserted into the center of each muffin comes out clean.
12. Allow to cool in pan until cool enough to remove.

Calories
247.05

Fat (grams)
10.70

Sat. Fat (grams)
5.31

Carbs (grams)
35.10

Fiber (grams)
1.77

Net carbs
33.34

Sugar (grams)
14.69

Protein (grams)
3.86

Sodium (milligrams)
193.25

Cholesterol (grams)
41.00

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2013/02/moist-banana-nut-muffins.html

©2013 Serena Bakes Simply From Scratch

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