I’m pretty surprised I haven’t gotten tired of banana nut muffins given that the Otis Spunkmeyer ones are ALL over every Navy galley, but there’s just something so classic about the flavor! Simple to make if you’ve got any extra bananas lying around and you don’t want to make banana bread for the 40th time this quarantine. Also banana is a fruit so that means these are healthy, right? What’s your favorite kind of muffin?
Banana Nut Muffins
Ingredients
- 2 cups all-purpose flour (290g)
- 1 cup brown sugar (165g)
- 3/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 4 overripe bananas
- 1/2 cup walnuts or pecans
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp brewed espresso or strong coffee
Instructions
- Preheat the oven to 375°F and line a muffin tin with wrappers and set aside.
- In a medium bowl, add the flour, baking soda, and salt. Whisk to combine and set aside.
- Roughly mash 2 of the 4 bananas with a potato masher or a fork in a small bowl, stopping while there's still some texture left, and set aside. In a large bowl, whip the sugar and the remaining two bananas with an electric mixer for ~3 minutes. The bananas should completely liquify and mix with the sugar. To this bowl add the melted butter, eggs, vanilla, and espresso, and mix well with the electric mixer, pausing to scrape down the sides as necessary. Fold in the dry ingredients gently with a spatula, until just incorporated. Next fold in the nuts of your choice and the roughly mashed bananas.
- Spoon the batter into the prepared muffin tin, filling each muffin well ~3/4 of the way up. firmly tap the tin down on the counter once or twice once filled to help remove any air pockets.
- Bake the muffins for 18-20 minutes, or until a toothpick comes out clean. Let them cool for a few minutes in the pan before turning out onto a wire rack to cool completely.
- Enjoy!
