They’re crispy on the outside, soft and fluffy on the inside. You only need a couple of ripe bananas and a few basic pantry ingredients to get started. You don’t need fancy equipment – just use one bowl and stir everything together with a spatula! Banana is one fruit that is cheap, nutritious, and is available easily throughout the year. In most homes, overripe bananas are always there and everybody needs a good way to use up bananas that are overly ripe and sitting on the counter. I love making recipes using bananas, be it curry, fritters, pancakes, ice cream, milkshakes, bread, or muffins. Raise your hands if you think muffins are a convenient snack. Making a big batch of hearty muffins every two few weeks is a part of my routine. Out of all muffin recipes, Banana Nut Muffin recipe is my all-time favorite. I am sharing my favorite basic banana nut muffin recipe that I have been making for years.
What is the difference between cupcakes and muffins?
The batter of the cupcake is smooth and thin. Muffin batter is usually thick and lumpy. Cupcakes are always served with frosting. Muffins don’t need frosting, they are usually topped with crumbles, fresh fruits, etc. The taste of cupcakes is always sweet whereas muffins can be sweet or savory Cupcake has a smooth top and muffins have a crusty top and crackling shape.
Why I love this recipe?
These are vegan, simple, and easy to make. You can add your choice of nuts instead of walnuts. They’re fuss-free and offer minimal cleanup. This Banana nut muffin is super moist and versatile. Once made, they can be breakfast, snack, or dessert. It freezes well, which is perfect for busy mornings when you need something on the go.
Ingredients required
Unbleached, all-purpose flour (maida) – You can use 50% All-purpose flour and 50% whole wheat flour in this recipe. If you are going to make it with 100% whole wheat, the muffins maybe a little dense. But it still tastes great. Overripe bananas – Overripe bananas mean overripe! Blackening is good. Riper bananas will mean more sweetness, full of flavors, and lots of moisture. Brown sugar – I like to bake my muffins with brown sugar, but if you prefer white sugar, go ahead. I’m unsure about other sugar substitutes, but let me know if you try any. Nuts –I love using chopped walnuts in the banana walnut muffins. I have used walnuts in the batter as well as topped the muffins with some walnuts. When you add nuts on the top, they get nicely toasted in the oven while the muffins are baking. If you don’t have walnuts, you can use chopped pecans, slivered almonds, or pistachios. Feel free to even use a combination of nuts. Oil – Any flavorless oil works fine in this recipe. You can use unsalted melted butter instead of oil to make it buttery and rich. Baking powder and baking soda – A combination of baking powder and baking soda is used here. It works as a leavening agent. I can’t stress enough how important it is to use full power fresh and not old leavening agents for great results.
How to make this recipe? Step by step process
Pre-heat your oven @375 degrees F. (180 degrees C.). Prepare a muffin tin with paper liners (or grease very well with oil or cooking spray if you prefer not to use paper liners). Peel the bananas, take them in a big mixing bowl and mash them with a fork. Now add oil, vanilla extract, and sugar. Mix it very well until sugar dissolves. Take a strainer and sift your dry ingredients over a wet ingredient mixture bowl. (You can sift dry ingredients in a separate bowl too). Add walnuts and mix everything just until the flour disappears and the walnuts are distributed evenly throughout the batter. (DON’T over mix the batter). Scoop the muffin batter evenly into the 6 to 7 muffin cups and few chopped walnuts onto the top of each one. Bake for about 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. Mine were done in 18 minutes. Let the muffins cool in their tins for a few minutes and then shift them to a wire rack to cool completely. Enjoy it with a cup of coffee or milk!
Don’t over mix the batter! This is my TOP TIP for the perfect fluffy muffins! If you fewer bananas don’t worry, that will work too, there will just be slightly less banana flavor in these muffins. You can use 1 extra banana too to get more flavors of banana. Adjust the sugar according to the sweetness of the bananas. If the bananas are not very ripe then use a bit more sugar to adjust the sweetness of these muffins. You can easily double or tripled this recipe. To get fluffy muffins with the nice dome shape on top, fill the muffin pan or the liners up to the very top and get them in the oven immediately. You can flavor these muffins with cinnamon, nutmeg, cardamom, or saffron.
If you love baking with bananas as much as we do, you should also try my
Chocolate Banana Bread Whole Wheat Banana Bread Instant Pot Banana Bread
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