These Banana Nut Muffins are light, moist, and oh so very sweet. They’re perfect for breakfast or as an afternoon snack and the recipe can easily be converted to gluten free with excellent results. Makes 18 large muffins.
Banana Nut Muffins has been an all time favorite treat in our household for as long I can recall. They really are perfect for a quick breakfast or as a sweet afternoon treat.
With school starting back on Monday, I decided to whip up a batch so the boys could enjoy some comfort food before heading out the door on Monday. It makes fixing breakfast easy for me. Let’s face it. Waking up to an alarm clock before 6:00 a.m. is going to be a killer for us all and the less I have to think and do before sending them on their way, the better off we’ll all be!
Banana Nut Muffins
I adapted this recipe from Ina Garten’s Banana Nut Crunch Muffins. I’ve made her version as written and it is very yummy, but it also has to have about a gazillion calories per muffin. Plus our boys are kinda picky and they didn’t like coconut and granola in their muffins. So I’ve simplified her recipe and left that stuff out.
The How To’s
Preheat the oven to 350 degrees and place paper liners in the muffin tray.
In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.
Add melted butter to this mixture and blend.
In a separate bowl combine the mashed banana, eggs, milk, and vanilla and mix well. Then pour this mixture into the flour mixture and mix on medium speed. Don’t over mix the batter or your muffins will turn out tough and compact instead of light and fluffy.
Stir in chopped walnuts and spoon into muffin cups.
Bake for 25 to 30 minutes on middle rack of the oven. Use a toothpick to test for doneness.
Gluten Free Version
For the gluten free banana nut muffins I used Better Batter Gluten Free Flour in place of the all purpose flour and added one small container of applesauce to make them moist.
And that was it!
Couldn’t be simpler, but I have to admit having the right kind of GF flour is extremely important when it comes to baking GF foods.
- 3 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 2 extra large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 ripe banana, diced
- 1 cup walnuts, diced
- 1 cup sweetened shredded coconut
- Preheat oven to 350 degrees.
- Sift flour, sugar, baking powder, baking soda, and salt into a bowl.
- Add melted butter and blend.
- Combine eggs, milk, vanilla, and mashed bananas and then add it to the flour mixture. Don't overmix the batter or the muffins will be tough instead of light and fluffy.
- Fold the diced banana and walnuts (and coconut if using it) into the mixture.
- Spoon batter into paper lined muffin tin.
- Bake 20-25 minutes or until tops are golden brown.
- Makes 18 large muffins.
Cool completely on a wire rack and then store in an air tight container. I’ve also had success with freezing these and thawing them for later… which really helps when I don’t have time to fix a fresh batch.
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