These Banana Nut Muffins are sure to please everyone! They are loaded with bananas and nuts, and are incredibly moist. Serve these with warm Silky Smooth Soy Milk for a nutritious breakfast or snack!
Ingredients
- all-purpose flour
- baking soda
- salt
- bananas
- brown sugar
- butter
- eggs
- vanilla extract
- chopped pecans
See recipe card for quantities.
Health Benefits
- Bananas: Bananas are cold, sweet, lubricates the intestines, detoxicates. Bananas are good for constipation, hemorrhoids, hypertension and alcoholism.
- Brown Sugar: Brown sugar is warm, sweet and used as an energy tonic. It promotes blood circulation; counteracts or eliminates blood coagulations; affects the liver, spleen, and stomach. If you don't have brown sugar, you can use white (granulated) sugar. They both are obtained from the juice of the sugar cane. White sugar is neutral, sweet, lubricates the lungs, produces fluids, and affects the spleen.
- Eggs: Eggs are neutral, sweet, used as a blood tonic, lubricates dryness. They are good for dry cough, hoarseness, pink eyes, sore throat, quickening, diarrhea and burns.
Instructions
Preheat oven to 375℉ and lightly grease or line 12 muffin cups.
In a large bowl, combine the flour, baking soda and salt. Mix well and set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
Put cut up butter in a bowl. Loosely cover with a paper towel. Microwave 20 seconds and another 20 seconds again.
Doing 20 seconds twice seem to work better than 40 seconds all at once. This is to prevent butter splatter all over in the microwave oven.
Put the remaining 2 bananas, brown sugar, melted butter, eggs and vanilla extract in a mixing bowl.
With an electric mixer fitted with wire whisks, whip the ingredients, scraping down the sides of the bowl.
Mix in flour mixture just until incorporated with a rubber spatula.
Fold in the nuts and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins to fill them about ¾ full.
Bake 18 to 20 minutes, or until a toothpick stuck in the center of the muffins comes out clean.
Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Equipment
Muffin Pan - There are many varieties of muffin pans on the market, but I stay royal to the old fashioned muffin pans.
Mixing Bowl - To speed up the process, I'd like to use glass mixing bowl to melt the butter in the microwave oven. Every kitchen can use a set of different sizes of glass mixing bowls.
Spatula - Since I spend a lot of time in the kitchen cooking and baking, I love this set of silicone spatula. They are food grade, heat resistant, flexible, lightweight and dishwasher safe.
Storage
I like to keep the muffins in room temperature for no more than two days because I like them fresh. If I can't consume a batch in two days, I freeze them and at any time when I want one or two, I reheat them in the microwave oven for 30 seconds.
Top Tip
Since oven temperature cold be different, I usually set the timer 2-3 minutes less than the recommended baking time, and check the doneness and bake a little longer if necessary.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Banana Nut Muffins:
Banana Nut Muffins
Ingredients
- 2 cup (240 grams) all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 4 overripe bananas
- ½ cup brown sugar
- ¾ cup (1 ½ stick) unsalted butter
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 375℉ and line muffin tins (12 muffins) with paper liners.
- In a large bowl, combine the flour, baking soda and salt. Set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
- Put the remaining 2 bananas, brown sugar, melted butter, eggs and vanilla extract in a medium bowl. Use an electric mixer to blend the ingredients well, scarping down the sides of the bowl once or twice.
- Mix in flour mixture just until incorporated with a rubber spatula. Fold in the nuts and the mashed bananas.
- Spoon the batter into the muffin tins to fill them about halfway.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before removing them to the wire rack. Serve warm or at room temperature.
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