Banana Nut Muffins

The cinnamon crunch on the top of these Banana Muffins make these the best!

Preheat oven to 425 degrees.

Spray muffin tins with non-stick spray or line with muffin liners.

3 cups all-purpose flour 

4 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon, divided

In a large bowl, mix together the flour, baking powder, salt and 1 tsp. cinnamon until evenly distributed.  Set aside.

2 eggs, room temperature

1 cup light brown sugar, divided

1/4 cup granulated sugar

In a medium bowl, whisk together the eggs, 3/4 cup brown sugar and granulated sugar until combined.

1 cup buttermilk *

1/3 cup canola oil (or vegetable)

3/4 cup mashed banana (about 2 very ripe bananas)

2 tsp. vanilla extract

Mix in milk, oil, mashed banana and vanilla.

Fold wet ingredients into dry ingredients and mix everything by hand.  Avoid over mixing.  Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.  The batter will be thick and somewhat lumpy.

1 cup chopped pecans or walnuts, divided

Fold in 3/4 cup chopped nuts.

Using a spoon, fill muffin cups with batter all the way to the top.

Mix together:

1/4 cup brown sugar

1 tsp. cinnamon

1/4 cup chopped nuts

Sprinkle evenly over the tops of the muffin batter.

* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine.  Almond milk or soy milk can be used also.  Do not use skim milk.

These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.

BAKING:

REGULAR MUFFINS (Makes 15-16) :  Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 14 – 15 minutes  until the tops are lightly golden and a toothpick inserted in the center comes out clean.

LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.

MINI MUFFINS (Makes 30) :  Bake 11 – 12 minutes at 375 degrees the entire time.

Muffins taste best fresh but can be stored in an airtight container for up to 5 days.  Muffins will freeze up to 3 months.

RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)

FULL RECIPE WITHOUT PICTURES:

Preheat oven to 425 degrees.

Spray muffin tins with non-stick spray or line with muffin liners.

3 cups all-purpose flour 

4 tsp. baking powder

1/2 tsp salt

2 tsp. cinnamon, divided

2 eggs, room temperature

1 cup light brown sugar, divided

1/4 cup granulated sugar

1 cup buttermilk *

1/3 cup canola oil (or vegetable)

3/4 cup mashed banana (about 2 very ripe bananas)

2 tsp. vanilla extract

1 cup chopped pecans or walnuts, divided

* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine.  Almond milk or soy milk can be used also.  Do not use skim milk.

These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.

Preheat oven to 425 degrees.

Spray your muffin tin of choice with non-stick spray or line with cupcake liners.  Set aside.

In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed.  Set aside.

In a medium bowl, whisk together the eggs and 3/4 cup brown sugar and granulated sugar until combined.

Mix in milk, oil, mashed banana and vanilla.

Fold wet ingredients into dry ingredients and mix everything by hand.  Avoid over mixing.  Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.  The batter will be thick and somewhat lumpy.

Fold in 3/4 cup chopped nuts.

Using a spoon, fill muffin cups with batter all the way to the top.

Mix together:

1/4 cup brown sugar

1 tsp. cinnamon

1/4 cup chopped nuts

Sprinkle evenly over the tops of the muffin batter.

BAKING:

REGULAR MUFFINS (Makes 15-16) :  Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 14 – 15 minutes  until the tops are lightly golden and a toothpick inserted in the center comes out clean.

LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.

MINI MUFFINS (Makes 30) :  Bake 11 – 12 minutes at 375 degrees the entire time.

Muffins taste best fresh but can be stored in an airtight container for up to 5 days.  Muffins will freeze up to 3 months.

RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)