Banana Muffins are like banana bread… except they don’t bake as long. This means you can enjoy them sooner. 😉
Ahhhh, Labor Day weekend. I have been so busy with my day job and producing the magazine that I haven’t had any time to bake. I work every weekend and most evenings on the magazine… it’s a labor of love but it doesn’t leave me any time to bake. So this weekend I’m making up for lost time.
Friday night I baked individual Apple Crumbles for my son. Last night I baked Banana Crunch Muffins. This morning I baked Cranberry Scones for my son. And tomorrow I’m baking Outrageous Brownies.
I was talking with my boss recently and she admitted that she wasn’t a confident baker… afraid she couldn’t do it well. I encouraged her to start with a muffin recipe as they are basic and quite simple.
She asked me for my very favorite Banana Nut Muffin recipe. So here it is… this is for you Azra. 🙂
It’s not necessary to use muffin/cupcake papers but it will be easiest to remove your muffins from the pan if you do. You spray the pan lightly to help clean up any spilled batter. This recipe makes 15-18 muffins, depending on size so you will need 2 muffin pans.
Be sure to use very ripe bananas… they are speckled with black dots and smell very sweet. Don’t overmix your batter once you’ve added the dry ingredients as this will make them tough. Muffins have a coarse texture so small lumps and OK.
Once you’ve mastered this recipe, feel free to add 1/2 cup of coconut, granola, or chocolate chips.
- 2 large or 3 small very ripe bananas
- 2 extra large eggs
- 1 cup (213g) brown sugar, lightly packed
- 1/3 cup (79ml) olive oil
- 2 teaspoons vanilla extract
- 2-⅔ cups (320g) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup (4 ounces) (113g) chopped walnuts
- 1 cup (8 ounces) (237ml) yogurt, buttermilk, or sour cream
- Preheat the oven to 350°F (180°C). Line muffin tins with muffin papers. Then spray the top of the pan lightly with nonstick spray.
- Break the bananas into small chunks and dump into the bowl of a stand mixer. Mix on medium-low until they are mashed. Small chunks are OK.
- Add the eggs, sugar, oil, and vanilla extract to the bowl and mix until combined.
- In a large mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Be sure they are combined well. Then stir in the walnuts.
- Turn the mixer on the lowest speed and gradually add the flour mixture. Mix until just barely combined. Then add the yogurt and mix until just combined. Remove the bowl from the mixer and scrape the sides and bottom of the bowl with a spatula.
- Scoop the batter evenly into the muffin cups using an ice cream scoop or 1/3 cup measuring cup. Fill the cups about 3/4 full.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the middle comes out clean, with no wet batter.
- Cool for 5 minutes. Then remove the muffins from the pan and allow to finish cooling on a wire rack.