Saturday, February 26, 2022

Banana Nut Muffins

Banana Nut Muffins

When I buy bananas, I tend to pick them when they are green. Personally, I prefer to eat them when they are a little green. This week I ended up with really ripe bananas and made banana nut muffins. They are packed with flavor and the pecans give them a crunchy texture. You can use any nut you like but pecans were what I had in my pantry. The cinnamon-sugar mixture that top the muffins elevate the flavor profile. This recipe does not require a mixer and is so simple to do. The aromatics from the cinnamon while they baked was sublime. They are yummy. Enoy with your favorite cup of coffee or tea. I hope you give this recipe a try.

Yield: 1 dozen muffins

Muffin Ingredients

1 2/3 All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Ground Cinnamon

2/3 cup Light Brown Sugar

1/2 cup Vegetable Oil

2 Large Eggs, room temperature

1 teaspoon Pure Vanilla Extract

2/3 cup Ripe Bananas (About 2 small bananas)

1/2 cup Pecans, chopped and toasted

Muffin Topping

1/4 cup Turbinado or Granulated Sugar

1/2 teaspoon Ground Cinnamon

1/4 cup (4 tablespoons) Unsalted Butter, melted and cooled


Mash bananas; set aside.

In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt; set aside.

Chop pecans and toast in pan for about 10 minutes. Let cool; set aside.

Melt butter for the topping. Remove from heat to cool.

Heat oven to 375°F.

Grease bottoms of 12 regular size muffin pans or line with paper baking cups. I use Wilton Baking Spray.

In a large bowl, whisk together the sugar, oil and eggs.

Stir with a spatula the mashed bananas and vanilla extract.

Add flour mixture and combine until incorporated.

Using a spatula fold in the toasted pecans.

Add the batter evenly to muffin pan.

Bake for 16-22 minutes or until a toothpick inserted in the center comes out clean. Ovens vary so check the muffins at the 16-minute mark and adjust the baking time accordingly.

Place onto wire racks.

In a small bowl combine with spatula 1/4 cup sugar and 1/2 teaspoon ground cinnamon.

Dip each of the muffin tops into the cooled melted butter and then into the cinnamon-sugar mixture.

Enjoy warm.

Recipe adapted from Betty Crocker, Banana-Cinnamon Muffins:

-Sophia/Two Frys