Here you have a no fail easy banana nut muffins recipe that is delicious and perfect for breakfast or as a snack.
I am not a muffin or cereal eater for breakfast, unless it comes with some eggs or other type of protein. I grew up mostly eating protein for breakfast and I was never exposed to cereals when I was young.
It is not that I grew up eating some sort of a fancy diet. I was raised in Romania and cereals did not exist.
Also my mother thought that baked goods are only for dessert, therefore we were not allowed to eat them unless we had some real food first.
For breakfast, we used to have a soft boiled egg, a slice of bread with butter and cheese, or some cold cuts, a glass of milk or a cup of tea, sometimes some marmalade or honey on toast.
However, I am not opposed to have them once in a while.
People are always in a hurry in the morning, therefore is kind of nice to grab a muffin and a cup of coffee and start your day with something nice to eat.
I love the baked goods made with banana. They fit right on my alley, as I hate wasting food.
I cannot stand the idea of throwing bread in the garbage, or any other food, from fruits, to vegetables and meats.
There is always something to do with them and repurpose them. You just have to be creative a little bit and follow few rules.
You all know those ripe bananas that get old on the counter and everyone avoids them, right?
They are perfect to make banana bread, banana cookies or banana muffins. I even have on my blog a recipe to make DOUGHNUTS, people! With old bananas!
How awesome is that?
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Anyway, this easy banana nut muffin recipe is moist and nutty and has a wonderful buttery flavor.
The buttermilk in this recipe gives the muffin a lovely moisture that makes is delicious.
And what is better than a sliced muffin with some cream cheese on top or some butter melting down your fingers?
On a snowy day? With a cup of tea to brighten your life?
The nuts bring crunchiness and awesome texture to the muffin. You can use either walnuts or pecans.
I personally love walnuts more than pecans, because I grew up with them and ate them all the time, but you can choose whatever you have available.
Did I tell you that when I was a child, one of the snacks in the winter were apples and walnuts? I remember my grandfather cracking walnuts for us to eat with slices of apples!
The winters were harsh and snowy, but their house was warm and cozy. We were sitting at the table, closer by the fire, eating this wonderful dessert, as we called it.
IF you are allergic to nuts, or you don’t have them around, swap them for chocolate chips in the same amount.
This recipe does not have baking powder or baking soda.
The recipe is a little bit different than the regular recipes around. This one doesn’t have any baking powder or baking soda.
This recipe comes from Europe and in many occasions, the baking powder or the baking soda is replaced by separating the eggs and beating the egg whites.
The muffins will rise if you beat the egg whites stiff, then add them to the rest of the ingredients. The air incorporated in the egg whites ensures the rising of the batter in the oven.
This is an old method, when people did not have access to baking powder or baking soda. It requires a little bit of work, but nowadays we have mixers to do the job for us.
It doesn’t take more than extra 10 minutes to beat the egg whites anyway, so it is really not a big deal.
If you feel like you don’t want to beat the egg whites, you will have to add some baking powder. there is no other way around.
I also noticed that baking soda changes the taste of the baked goods and I am not really a fan of that metallic taste.
I saw recipes that use both baking powder and baking soda and I think it overwhelms the taste. This recipe doesn’t have any and I like it.
You can also freeze the muffins. Wrap them individually in plastic film and freeze them for up to 3 months.
Make a double batch and freeze some for later use. How cool is that?
I will stop now, so you can get in the kitchen and start baking. How many things I can tell you about some easy banana nut muffins anyway, right?
The only thing I have to say is that you need to try them and see if they could become a keeper or not. Happy baking and see you next time!
- 3 large eggs separated
- 1 stick butter/115g
- 2/3 cup/135g granulated sugar
- 1/4 teaspoon salt
- 1/2 cup/60g nuts(pecans or walnuts) chopped
- 1 cup PLUS 1 tablespoon/4.76oz/135g all purpose flour
- 1/4 cup/2.02fl.oz/60ml buttermilk
- 2 medium bananas
- Preheat oven to 350F/180C.
- Line a muffin pan with paper liners.
- Melt the butter in microwave and set aside to cool.
- Separate the eggs.
- In a large bowl, place the egg yolks with sugar and salt and beat with a hand mixer until creamy. Set aside.
- Separate, mix the nuts with the flour.
- Chop the bananas small and add them to the egg yolks.
- Add the melted butter, buttermilk and flour mixed with nuts.
- Beat the egg white stiff, for about 5minutes.
- Add the egg whites to the mixture, folding them gently into the batter and careful to not lose the air.
- Divide batter evenly over 12 muffin cups.
- Bake the muffins on the middle rack of the oven for about 25-30 minutes or until golden brown on top and a toothpick inserted in the middle of one of the muffins comes out clean.
- Remove from the oven and cool the muffins on a metal rack.
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Wilton Elegance Cupcake Liners, 150-Count
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Amount Per Serving:Calories: 228 Total Fat: 15gg Carbohydrates: 34gg Protein: 3g