Ideal for breakfast or a midafternoon pick-me-up, these banana nut muffins possess all the fun ofbanana breadin a portable, oh-so-charming package. A few simple steps are critical for superior muffins. First, do take the time totoast the nutsfor a warmer flavor and more serious crunch. Second, skip plain old melted butter in favor of brown butter to enhance their nuttiness and bring a caramelly essence. Third, for bold banana flavor and a tender crumb, wait to make them until you haveoverripebananas—all those black speckles are a sign they’reperfectfor baking.
The batter for our banana nut muffin recipe comes together in one medium bowl (for minimal prep time and easy cleanup). We call for chopped walnuts and chocolate chips, but you can get creative with the mix-ins. Stuff them with cream cheese or, for a little extra spice, add a teaspoon of ground cinnamon to the dry ingredients. If you don’t have paper liners, spray themuffin tin与烹饪喷雾,或提前计划和投资mereusable muffin liners(they’re great for cupcakes too!).
These banana walnut muffins are freezer-friendly, so you can stash ’em away for future breakfast emergencies, but they’re also fine stored in an airtight container on the counter for up to three days. They need very little gilding, but a pat of butter or a swath of peanut butter never hurt.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Muffin Pan
$10 $9 At Amazon
-
Medium Skillet
$50 At Amazon
-
Whisk
$10 At Amazon
-
Cake Tester
$3 At Amazon
Ingredients
Makes 12
Step 1
Place a rack in middle of oven; preheat to 375°. Line cups of a standard 12-cup muffin pan with liners. Toast½ cup chopped raw walnuts or pecansin a dry medium skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool. Wipe out skillet with paper towels if needed.
Step 2
Add½ cup (1 stick) unsalted butterto same skillet and cook over medium until fragrant and milk solids turn a deep golden brown, about 4 minutes. Scrape butter into a large bowl and let cool 5 minutes.
Step 3
Meanwhile, mash3 large very ripe bananason a cutting board or a large plate with a fork until mostly smooth.
Step 4
Transfer bananas to bowl with butter and add2 large eggs,¾ cup (150 g) sugar, and2 tsp. vanilla extractand whisk vigorously to incorporate. Add1½ tsp. baking powder,¼ tsp. baking soda, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltand mix to combine. Add1 cup (125 g) all-purpose flourand½ cup (63 g) whole wheat flourand mix until mostly incorporated. Add walnuts and½ cup semisweet or bittersweet chocolate chipsand mix just until evenly distributed and batter is completely combined.
Step 5
Divide batter evenly among muffin cups (about 6 Tbsp. per cup; they should be almost completely full). Bake muffins until golden brown and a tester inserted into the center comes out clean, 18–24 minutes. Let muffins cool in pan slightly before serving.
Do ahead:Muffins can be baked 3 months ahead. Freeze in resealable plastic bags. Thaw at room temperature overnight or in the microwave in 30-second bursts before serving.
Leave a Review
Reviews (4)
Back to TopSo delicious and moist, exactly what I needed after a failed banana bread that turned out dry. Added turbinado sugar on top before baking
Anonymous
Portland
3/19/2023
Really good! Great easy use of leftover bananas
Anonymous
2/28/2023
Moist and flavorful. I used Miyoko’s vegan butter (which browns too) and made a couple of high altitude adaptations (less sugar and leavening) and increased by one egg and 4 small bananas. It was just rich and delicious and we can recommend it highly.
Sasquatch
Denver, CO
2/25/2023
Moist, fluffy & delicious!
Anonymous
2/19/2023
