Banana Nut Muffins
Banana nut muffins are a classic treat that combines the sweetness of ripe bananas with the crunch of nuts, creating a moist and flavorful muffin. Perfect for breakfast or an afternoon snack, these muffins are easy to make and can be enjoyed fresh or stored for later. The aroma of baking bananas fills the kitchen, making it hard to resist indulging in these deliciously simple delights.
Ingredients
– 3 ripe bananas
– 1/3 cup melted butter
– 1 teaspoon baking soda
– Pinch of salt
– 3/4 cup sugar
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup chopped walnuts (or pecans)
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately:
– Calories: 150
– Total Fat: 6g
– Saturated Fat: 1g
– Cholesterol: 25mg
– Sodium: 100mg
– Total Carbohydrates: 23g
– Dietary Fiber: 1g
– Sugars: 10g
– Protein: 2g
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the melted butter until well combined.
4. Add the baking soda and salt, mixing thoroughly.
5. Incorporate the sugar, beaten egg, and vanilla extract.
6. Gradually fold in the all-purpose flour until just combined.
7. Gently fold in the chopped walnuts or pecans.
8. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Alternative Ingredients
If you’re looking to change things up, you can substitute the walnuts with chocolate chips for a sweeter treat or use almond flour for a gluten-free version. Applesauce can also replace some butter for a healthier option.
Serving and Pairings
These banana nut muffins pair wonderfully with a cup of coffee or tea. For a heartier breakfast, serve them alongside yogurt and fresh fruit. They also make a great addition to a brunch spread.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes.
Cooking Mistakes
– Overmixing the batter can lead to tough muffins.
– Use overripe bananas for maximum sweetness and moisture.
– Ensure your baking soda is fresh for proper rising.
– Don’t skip the salt; it enhances flavor.
– Allow muffins to cool before storing to prevent sogginess.
Helpful Tips
– For added flavor, try adding cinnamon or nutmeg to the batter.
– Experiment with different nuts or dried fruits for variation.
– Use a cookie scoop for even muffin sizes.
– Check muffins a few minutes before the suggested baking time.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well; just thaw and mash them before adding to the batter.
How can I make these muffins healthier?
You can reduce the sugar or substitute some flour with oats or bran for added fiber.
Can I make mini muffins instead?
Absolutely! Just adjust the baking time to about 12-15 minutes for mini muffins.
What nuts can I use besides walnuts?
Pecans, almonds, or even hazelnuts can be delicious alternatives.
How do I know when the muffins are done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready.
Conclusion
Banana nut muffins are a delightful, easy-to-make treat that combines wholesome ingredients into a delicious snack. Whether enjoyed fresh from the oven or stored for later, they are sure to please anyone who loves the comforting flavors of banana and nuts. Happy baking!
Banana Nut Muffins
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Add the baking soda and salt, mixing thoroughly.
- Incorporate the sugar, beaten egg, and vanilla extract.
- Gradually fold in the all-purpose flour until just combined.
- Gently fold in the chopped walnuts or pecans.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
