Best Banana Nut Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
205 grams bread flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
3/4 teaspoon ground cinnamon (optional)
06 -
1/4 teaspoon ground nutmeg (optional)
→ Wet Ingredients
07 -
354 grams mashed ripe bananas (approximately 3 large bananas)
08 -
100 grams granulated sugar
09 -
50 grams light brown sugar
10 -
28 grams unsalted butter, melted and cooled
11 -
50 grams vegetable or canola oil
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ Add-ins
14 -
75 grams toasted walnut halves or pecans
15 -
Coarse sugar for garnish (optional)
# Instructions:
01 -
Preheat the oven to 425°F (218°C). Position an oven rack in the middle or upper-middle position. Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.
03 -
In a medium bowl, whisk together the bananas, sugars, melted butter, oil, eggs, and vanilla extract until well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Use a rubber spatula to stir until just barely combined. Gently fold in the toasted nuts.
05 -
Divide the batter evenly among the muffin tin cups, filling each cavity 3/4 full for large muffins. For smaller muffins, use two pans and fill each cavity 2/3 full. Optionally, sprinkle coarse sugar on top for a crunchy topping.
06 -
Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes.
07 -
Allow the muffins to cool in the pan for 5 to 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Notes:
01 -
Use very ripe bananas with deep spots for maximum flavor and moist texture.
02 -
Reduce baking powder to 2 teaspoons if baking at high altitude.