Deliciously Moist Banana Nut Muffins
Indulge in the delightful flavors of these Deliciously Moist Banana Nut Muffins! Perfect for breakfast or a quick snack, these muffins are easy to prepare and packed with wholesome ingredients. With ripe bananas, warm spices, and the crunch of pecans combined with shredded coconut, they are sure to become a family favorite. Made from both all-purpose and whole wheat flour, they strike the perfect balance between delicious and nutritious. Share them with friends and family, or keep them all to yourself - either way, these muffins are a treat you won't want to miss!
12
Servings
25
Calories
15
Ingredients
Ingredients
all-purpose flour
3/4 cup (measured)
whole wheat flour
3/4 cup (measured)
baking powder
1 teaspoon (measured)
baking soda
1 teaspoon (measured)
salt
1/2 teaspoon (measured)
ground cinnamon
1 teaspoon (measured)
ground nutmeg
1/4 teaspoon (measured)
ripe bananas
3 large (mashed (approximately 1-1/2 cups))
unsalted butter
6 tablespoons (melted)
packed brown sugar
2/3 cup (measured)
large egg
1 (at room temperature)
pure vanilla extract
1 teaspoon (measured)
milk or 10% cream
2 tablespoons (measured)
chopped pecans
1/2 cup (optional, chopped)
shredded coconut
1/2 cup (optional)
Instructions
1
Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
2
In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together until evenly mixed, then set aside.
3
In a large bowl or in the bowl of a stand mixer, mash the ripe bananas until smooth. Add the melted butter, packed brown sugar, egg, vanilla extract, and milk. Beat or whisk on medium speed until well combined and smooth.
4
Slowly pour the dry ingredients from the medium bowl into the wet ingredients. Mix gently until just combined. Be careful not to overmix; the batter will be thick. If desired, fold in the chopped pecans and shredded coconut at this stage.
5
Spoon the batter evenly into the prepared muffin liners, filling them all the way to the top for a nice dome shape.
6
Bake the muffins in the preheated oven for 5 minutes at 425°F (218°C). Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 16-18 minutes. They are done when a toothpick inserted into the center comes out clean.
7
Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8
Enjoy your moist banana nut muffins at room temperature or store them covered for a few days. For longer storage, refrigerate for up to a week.
Nutrition Information
1g
Fat
4g
Carbs
0.33g
Protein
0.25g
Fiber
1.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Deliciously Moist Banana Nut Muffins.
How many muffins does this recipe make?
This recipe yields 12 servings.
What are the main flavors of these muffins?
The main flavors include ripe bananas, cinnamon, nutmeg, pecans, and shredded coconut.
What is the initial oven temperature for baking?
The oven should be preheated to 425°F (218°C).
How do I prepare the muffin pan?
Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.
What types of flour are used in this recipe?
The recipe uses a combination of all-purpose flour and whole wheat flour.
How many bananas are required?
You need 3 large ripe bananas, which should be mashed to approximately 1-1/2 cups.
What kind of sugar is used for sweetness?
The recipe calls for 2/3 cup of packed brown sugar.
Does the recipe use butter or oil?
It uses 6 tablespoons of melted unsalted butter.
What is the total ingredient count?
There are 15 ingredients in total.
Should the egg be at a specific temperature?
Yes, the large egg should be at room temperature.
What spices are included in the dry ingredients?
The dry ingredients include 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
Can I use cream instead of milk?
Yes, the recipe allows for either 2 tablespoons of milk or 10% cream.
What are the optional ingredients for texture?
Chopped pecans and shredded coconut are optional additions.
How should I mix the dry and wet ingredients?
Slowly pour the dry ingredients into the wet ingredients and mix gently until just combined without overmixing.
How full should the muffin liners be?
Fill the liners all the way to the top to achieve a nice dome shape.
Why is the oven temperature reduced during baking?
The initial high heat helps the muffins rise quickly, and then the temperature is lowered to 350°F to bake them through without burning.
How long do the muffins bake at the lower temperature?
After the initial 5 minutes, they bake for an additional 16-18 minutes at 350°F.
How can I tell if the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean.
How long should the muffins cool in the pan?
Allow them to cool in the pan for 5 minutes before moving them to a wire rack.
How should the muffins be stored for a few days?
Store them covered at room temperature for a few days.
Can these banana nut muffins be refrigerated?
Yes, they can be refrigerated for up to a week.
What is the calorie count per muffin?
Each muffin contains approximately 25 calories.
How much fat is in one serving?
There is 1g of fat per serving.
What is the carbohydrate content?
Each serving contains 4g of carbohydrates.
How much protein do these muffins provide?
Each muffin provides 0.33g of protein.
What is the fiber content per serving?
There is 0.25g of fiber per serving.
How much sugar is in each muffin?
Each serving contains 1.25g of sugar.
What are the recommended tags for this recipe?
Recommended tags include banana muffins, quick muffins, easy muffins, and healthy snacks.
What leavening agents are used?
The recipe uses both 1 teaspoon of baking powder and 1 teaspoon of baking soda.