Banana Nut Muffins

So easy to bake up, the BEST Banana Nut Muffins are light, tender and supremely moist! Filled with sweet banana flavor and studded with plenty of chopped pecans (or walnuts) for a nutty crunch, this banana muffin recipe is great for breakfast, brunch or a quick grab-and-go snack!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 231

Author Kim

Ingredients

1 1/2 cups (180g) all-purpose flour
1 tablespoon cornstarch optional
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg optional
3/4 cup (about 73g) chopped pecans or walnuts reserve some for topping
3 large (about 300g) very ripe bananas mashed
1/2 cup (100g) granulated sugar
1/4 cup (55g) brown sugar
1 large egg beaten
1/3 cup (75g) melted butter
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or paper muffin cups and get out of all the necessary ingredients.
In a large bowl, combine the dry ingredients – flour, cornstarch, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in the chopped nuts (reserve some for topping the muffins); set aside. When measuring flour, spoon flour into cup (rather than scooping with cup) and then without shaking the cup, level using the straight side of a butter knife.
In a separate medium bowl, combine mashed bananas with sugars, egg, butter and vanilla. Stir vigorously until the mixture is smooth.
Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't overmix – some small streaks of flour are fine.
Spoon batter into the prepared muffin tins filling each one completely full and top with some additional chopped nuts. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 12-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin. I recommend checking muffins after about 12 minutes because mine were completely baked by 13 minutes.
Remove from oven and allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy!

Notes

Storage: Muffins stay fresh covered at room temperature for about two days or place muffins into an airtight container or zip-top bag and store in the refrigerator for up to 1 week.
Freezing: Place muffins into a freezer-safe zip-top baggie or other storage container and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

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