How to Bake Nutty Banana Muffins

These nutty banana muffins burst with a delectable banana flavor and can be eaten as a quick breakfast or sweet treat. They are simple to make and just need 30 minutes to bake completely.

Making banana bread, banana muffins, or banana pancakes is one of the most popular ways to use up overripe bananas. For some folks, banana muffins without nuts aren't really muffins at all. The nuts in this recipe for banana muffins are incorporated into the batter in order to give the muffins a little crunch and taste.

Ingredients to include in your muffin batter

Bananas: You may use frozen bananas in this recipe; just thaw them beforehand before mashing.

Vanilla extract: Vanilla extract gives your bread a ton of delightful flavor. Banana and almond extract should not be added because they have overpowering flavors.

Granulated sugar: Brown sugar or plain white granulated sugar improves the muffins' flavor and texture.

Eggs: The eggs are responsible for the stability and structure of cakes, bread, and cookies. Be sure to whisk really well before adding.

How to mash bananas

Bananas can be mashed in two different ways for baking. You can add bananas to a medium-sized mixing bowl and use a fork to mash them until desired consistency is reached. Or, mash them using your stand mixer fixed with the paddle attachment.

Ingredients

3¾ cups all-purpose flour

2 tsp baking powder

1½ teaspoon baking soda

1¼ cups milk

3 eggs

1½ cups crushed walnuts or groundnuts

4 large bananas

3 teaspoon vanilla extract

1½ teaspoon ground cinnamon

¾ teaspoon salt

½ cup vegetable oil

¾ cup white sugar

½ cup light brown sugar

Procedure

Set the oven to 425 degrees F.

Line a 12-cup standard muffin tin with cupcake liners or 6-cup jumbo muffin tin with cupcake liners then place aside.

Mix the flour, baking powder, baking soda, salt, and ground cinnamon in a medium mixing bowl, and then put it aside.

Transfer the bananas to the bowl of a large stand mixer fitted with a paddle attachment.

Mash the bananas then add the oil, granulated sugar, and brown sugar to the mashed bananas and beat until light and fluffy for approximately 2 minutes.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla extract and the milk and continue to mix until combined.

Mix on low speed until barely incorporated after adding the dry ingredients and taking care not to overmix.

Fold in the chopped groundnuts, walnuts, or pecans if using.

Bake at 425 degrees F for 5 minutes before reducing the temperature to 375 degrees F and baking for an additional 20-25 minutes. To check the readiness of the muffins, insert a toothpick in the middle of the muffins, if it comes out clean, the muffins are well baked.

Remove muffins from the tin and allow to cool before serving. You can add preferred frostings and toppings to your banana muffins.

Serve for breakfast or as a dessert. Enjoy.

How to store leftover nutty banana muffins

These muffins will stay fresh covered and at room temperature for up to 2-3 days or in the refrigerator for up to a week. Your muffins should cool completely before freezing. After that, move them to a freezer-safe zip-lock bag or freezer-friendly container, store them in the freezer, be careful not to mash them, and then consume them within three months.

Tips for making nutty banana muffins

This recipe makes approximately one loaf of banana bread. The batter should simply be poured into a prepared bread pan and baked.

To make this recipe gluten-free use certified gluten-free all-purpose flour.

To prepare eggless or vegan muffins, you will need to replace the eggs with a vegan substitute.

Conclusion

These nutty banana muffins have a peanut butter flavor that is so smooth and comes through in the perfect amount in this muffins.  This muffin recipe should make 12 jumbo-size muffins which equal roughly to 18 regular-size muffins. You will need to adjust the cooking time accordingly.