Ready in 45 minutes
I love to bake with my nieces! This is their recipe for Banana Nut Muffins. It produces rich and moist muffins that are loaded with ripe bananas, toasted nuts and flavor. I especially enjoy the added textural feel that comes from the bananas that are simply mashed with a fork. Also, those small pieces of banana left behind from hand mashing pack a lot of flavor. (You'll understand further when you read the recipe.) It's hard to believe that these two young girls, on their own, gleaned this technique from watching Tyler Florence on the Food Network, then applied the technique to their recipe. These girls amaze me...
"Tried these tonight, turned out very good . The only thing is that I made eighteen regular size muffins. The recipe said it would make twelve, well maybe if they were monster size. They turned out very moist and very tasty. I even toasted my walnuts, which was shaky idea for me, but I tried and I only burned a few. "- chansman
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Position rack in center of oven and preheat to 350 degrees F. Line a standard 12-hole muffin tin with paper liners or grease with butter; set aside. Spread nuts on parchment lined rimmed baking sheet and bake until fragrant and deep golden brown, about 10 minutes. Transfer nuts to cutting board to cool then chop coarsely and set aside.
In a medium bowl, sift together the flour, baking soda, salt and nutmeg; set aside. In a small bowl, gently mash 2 of the bananas with a fork so they still have some texture; set aside. In the bowl of an electric mixer fitted with a wire whisk, beat remaining 2 bananas and sugars together until well combined and smooth. Add melted butter, milk, egg, and vanilla and beat until completely incorporated, scraping down sides of bowl as needed. Add dry ingredients and mix until just incorporated. Using a spatula, gently fold in toasted nuts and reserved mashed bananas. Divide batter evenly among prepared muffin cups. Rap muffin tin on counter to remove any air bubbles.
Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 to 30 minutes. Let cool in muffin tin set on wire rack for a few minutes before turning muffins out. Serve warm or at room temperature.
Makes 12 muffins.
* Bananas should be VERY ripe (i.e., as much black as possible on the skins), but not spoiled. This is a good use for bananas that have gotten too ripe to eat whole. You can freeze bananas before they spoil -- but after they have over-ripened -- and thaw just before making your muffin batter.
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chansman 5 months agoTried these tonight, turned out very good . The only thing is that I made eighteen regular size muffins. The recipe said it would make twelve, well maybe if they were monster size. They turned out very moist and very tasty. I even toasted my walnuts, which was shaky idea for me, but I tried and I only burned a few.
AlbinaMeraj 5 months agoVisit www.dessertplatter.webnode.in (MuffinPlatter) to get brilliant 5/5 star muffin recipes!
jenniferbilleci 8 months agoMade muffins to recipe and they came out wonderful - moist and flavorful! This is now my go-to recipe for banana muffins - Thank you for sharing!!
Spent 10 months ago
NikkyBar40 1 year agoI found the time baking was too long and they did not seem moist enough. Just OK
Kezweazel 1 year agoReally, really lovely muffins. Chucked a few white chocolate chips in too that we're in the cupboard. Hubby loves them as well. Having one for pudd with custard on x
drouchea 2 years agoSuper easy and VERY flavorful. Thanks!
ramseysmom 3 years agoMade these for my mother on mothers day. She loves banana nut, and said these were amazing! Thanks for the recipe!
sgrishka 4 years ago[I made edits to this recipe.]
sgrishka 4 years ago[I posted this recipe.]