I know what you’re thinking.. “the best ever banana nut muffins, really, the best ever?” But trust me on this, I do not use “the best ever” lightly. The muffins will convince you on your first bite; moist and cakey on the inside, a bit of crunch on the outside, all while staying nice and soft for days after baking!
One of my friends at work asked me to make him some banana nut muffins, and since I never turn down an opportunity to bake, I dusted off an old bread recipe of mine and turned it into muffin form. I actually didn’t tweak anything, but it cut the baking time in 1/2 so I actually prefer this much more than the bread.
Muffins are great; they’re small enough where you know what a serving is, they’re cute (yes, cute), and they’re easy to grab on the go for snack or breakfast option!
Here’s what you need:
- 2-3 overly ripe bananas [mine were frozen but thawed]
- 2 eggs
- 1 and 3/4 cup of flour
- 1 and 1/2 cup of sugar [or Truvia]
- 1/2 cup of olive oil [coconut oil, vegetable oil, ect would all work]
- 1/2 cup of buttermilk
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla
- 3-4 tablespoons cinnamon
- 1/2 – 1 cup pecans or walnuts
When bananas begin to brown too much beyond eating, I’ll pop them into the freezer for baking or smoothies. The browner the better when it comes to either of these things because that means they’re at their sweetest!
In a giant mixer, add all your ingredients, except the nuts. Blend for about 2-3 minutes on medium low, or until it’s all mixed up & clump free.
Once your batter is blended, add the nuts & gently fold in. You don’t want to do this with an electric mixer, but rather by hand.
Pour into muffin tins with 1/4 cup. This will make roughly 18 muffins.
Put in the oven at 350 degrees for 20-25 minutes depending on how quickly your oven cooks. Use the tooth pick trick!
Store in an airtight container. 🙂 Enjoy!
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