My New Favorite Best Banana Nut Muffins

My New Favorite Best Banana Nut Muffin

I have a couple of fool proof favorite banana bread recipes, but they never seem to translate into a winning muffin. After reading dozens of recipes, I finally settled on one that I found in the Joy of Cooking cookbook. It’s a perfectly tender, lightly sweetened muffin with great banana flavor and a nicely domed top – making it my new favorite banana muffin recipe.

Download My New Favorite Best Banana Nut Muffin recipe

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon nutmeg

2/3 cup walnuts, lightly toasted in oven, cooled and chopped

1 large egg

3/4 cup packed light brown sugar

2 tablespoons white sugar

1 1/3 cups mashed ripe bananas (2 to 3 large)

6 Tablespoons vegetable oil or melted butter

1 teaspoon vanilla extract

1. Preheat oven to 375°F and adjust rack to middle position. Put muffin liners in a 12-cup muffin tin and lightly mist with non stick cooking spray.

2. In a large bowl, whisk together flours, baking powder, soda, salt and nutmeg. Stir in chopped nuts.

3. In a medium bowl, whisk together egg, sugars, mashed bananas, oil, and vanilla.

4. Make a well in center of dry ingredients and pour in liquid mixture. Gently stir with a large wooden spoon until just combined – do not overmix.

5. Divide the batter equally among the muffin cups.

6. Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 16- 18 minutes.

7. Cool the muffins in the pan for 5 minutes and serve warm or remove them to a wire rack to cool completely.

8. Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Comments

[Lora]

These look heavenly!

[Cuisinart 7 cup food processor]

They do look heavenly :) I just made banana bread with my 7 year old daughter this afternoon. Would be great to have a muffin recipe for easier snacking.

We have to adapt recipes to be gluten free, and thankfully, quick breads and muffins tend to translate pretty well. Will be trying these soon (when we finish our banana bread!)

Erika K