Here's a no-fail, easy banana nut muffin recipe that's delicious and perfect for breakfast or as a snack.
I love baked goods made with ripe bananas that get a little too brown. They fit right up my alley, as I hate wasting food. There is always something to do with them and repurpose them. They are perfect for making banana bread, banana cookies, or banana muffins. I even have on my blog a recipe to make doughnuts, people! With ripe bananas! How awesome is that?
Why You Should Try These Muffins
Wholesome Ingredients: With real bananas, nuts, and the use of buttermilk, this recipe offers a touch of natural goodness.
Ideal for Ripe Bananas: Have some bananas that are just past their prime? This recipe is a great solution. Utilizing overripe bananas not only minimizes waste but also enhances the banana flavor in the muffins.
A Versatile Treat for Various Occasions: These banana muffins can be a perfect addition to breakfast, a satisfying snack, or even a dessert.
This recipe does not use 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. Why? This recipe comes from Europe, and on many occasions, the baking powder is replaced by separating the eggs and beating the egg whites.
If you beat the egg whites stiffly and add them to the rest of the ingredients, the muffins will rise. The air incorporated in the egg whites ensures the batter rises in the oven. This was 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 10 minutes to beat the egg whites anyway, so it is really not a big deal. If you don't want to beat the egg whites, you will have to add some baking powder. There is no other way around it unless you like flat muffins.
Related: Make these Savory Fresh Cranberry Muffins.
Ingredients
- Large Eggs, Separated: The yolks add richness and moisture, while the whites give lightness and structure to the muffins.
- Unsalted Butter: It provides flavor and tenderness to the muffins. You could replace it with the same amount of vegetable oil or coconut oil, which will offer a similar texture.
- Granulated Sugar: Used for sweetening the muffins, granulated sugar is essential for the flavor balance. It can be replaced with the same amount of light brown sugar or coconut sugar, both of which will add a slight variation in taste.
- Salt: A small quantity enhances the overall flavor of the muffins. It is highly indicated in all baked goods, so please don't skip it.
- Nuts (Pecans or Walnuts), Chopped: They add a crunchy texture and a delightful nutty flavor. Other nuts like almonds or hazelnuts can be used in the same quantity or omitted if allergies are a concern. If you don't add nuts, replace them with chocolate chips.
- All-Purpose Flour: The backbone of the muffin's structure, all-purpose flour can be replaced with the same amount of whole wheat flour or a gluten-free blend for those with dietary restrictions.
- Buttermilk: This ingredient adds a tangy flavor and helps with the leavening process. If you need a replacement, regular milk mixed with a small amount of vinegar or lemon juice in the same quantity will work just as well.
- Medium Bananas: Essential for moisture and banana flavor in the muffins, they can be tricky to replace in equal parts. However, mashed ripe plantains can work as a substitute with a similar flavor profile.
Storage
Place them in an airtight container or resealable plastic bag. They can live on your counter or in a pantry for up to 2-3 days. In the refrigerator they last about a week. You can warm them in the microwave for a few seconds before serving.
Recipe faqs
Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding to the batter.
Yes, you can double the ingredients to make a larger batch. Depending on your oven and pan size, you may need to bake in batches.
Dense muffins might result from overmixing the batter or not beating the egg whites to the proper stiffness.
Following the instructions carefully and folding the ingredients gently will help you get light and fluffy muffins.
These banana nut muffins are super easy to make and pack a real flavor punch with their moist, nutty taste and rich, buttery goodness.
The buttermilk in this recipe? That's the secret to keeping them so moist and tasty. (Want to know more about baking with buttermilk or need more recipes that use it? I got you covered!)
And seriously, what's better on a snowy day than a warm muffin with cream cheese or melty butter on top? Add a cup of tea to the mix, and you've got yourself a little slice of heaven right there!
Happy baking!
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📖 Recipe
Easy Banana Nut Muffins
Equipment
Ingredients
- 3 large eggs separated
- 1 stick unsalted butter
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- ½ cup nuts pecans or walnuts chopped
- 1 cup PLUS 1 tablespoon all-purpose flour
- ¼ cup buttermilk
- 2 medium bananas
Instructions
- 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.
Jeff Baumgartner says
Great way to use those bananas that turn brown, especially when the kids won’t eat them!! A wonderful recipe to make and yes, your children will eat those delicious muffins!