Irresistibly Moist Banana Nut Muffins
These Irresistibly Moist Banana Nut Muffins are the culmination of years of experimenting with classic banana muffin recipes. Each muffin is a delightful blend of rich banana flavor, a hint of warm cinnamon, and the satisfying crunch of pecans. Perfect for breakfast, a snack, or dessert, these muffins are quick to prepare and yield soft, fluffy texture that you won't forget. Whether enjoyed fresh from the oven or saved for later, these muffins are guaranteed to become a family favorite.
N/A
Servings
180
Calories
10
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (sifted)
Baking powder
3 teaspoons
Salt
1/2 teaspoon
Ground cinnamon
1/2 teaspoon
Overripe bananas
4 (mashed)
Granulated sugar
1 1/2 cups
Soft unsalted butter
3/4 cup (softened)
Eggs
2 (large)
Vanilla extract
1 teaspoon
Pecans
1/2 cup (chopped (optional))
Instructions
1
Preheat your oven to 375°F (190°C) and lightly grease a 24-cup muffin tin with butter or line with muffin liners.
2
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this dry mixture aside.
3
In another mixing bowl, using an electric mixer, combine the mashed overripe bananas and granulated sugar. Beat the mixture on high speed for about 3 minutes until well blended.
4
Add the softened butter to the banana-sugar mixture. Follow with the eggs and vanilla extract. Continue mixing until fully incorporated, making sure to occasionally scrape down the sides of the bowl.
5
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are perfectly fine.
6
If using, fold in the chopped pecans with a rubber spatula, ensuring they are evenly distributed within the batter.
7
Using a spoon or ice cream scoop, fill each muffin cup with batter until they are about halfway full.
8
Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
9g
Fat
25.5g
Carbs
3g
Protein
1g
Fiber
11.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Irresistibly Moist Banana Nut Muffins?
They are soft, fluffy muffins featuring rich banana flavor, a hint of warm cinnamon, and the satisfying crunch of pecans.
How many muffins does this recipe yield?
The recipe is designed to fill a 24-cup muffin tin, yielding 24 muffins.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long do these muffins need to bake?
The muffins should bake for approximately 20 minutes or until a toothpick comes out clean.
What dry ingredients are required?
The dry mixture includes all-purpose flour, baking powder, salt, and ground cinnamon.
How long should I beat the bananas and sugar together?
You should beat the mashed overripe bananas and sugar on high speed for about 3 minutes.
What type of butter should I use?
The recipe calls for 3/4 cup of soft unsalted butter.
How many bananas are needed?
You will need 4 overripe bananas for this recipe.
Why should I use overripe bananas?
Overripe bananas provide the most moisture and sweetness for the best muffin texture and flavor.
Are pecans a mandatory ingredient?
No, pecans are optional and can be omitted or replaced with other nuts.
What occasions are these muffins suitable for?
They are perfect for breakfast, a quick snack, or even a light dessert.
How much sugar is in each muffin?
Each muffin contains 11.5 grams of sugar.
What is the calorie count for one muffin?
Each muffin contains 180 calories.
Can I use a different nut besides pecans?
Yes, you can fold in different chopped nuts if you prefer them over pecans.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center of a muffin comes out clean.
Why is it important to sift the flour?
Sifting prevents lumps and helps ensure the muffins have a soft and airy texture.
Should I grease the muffin tin?
Yes, lightly grease the tin with butter or line it with muffin liners.
How much batter should I put in each muffin cup?
Fill each muffin cup until they are approximately halfway full.
How long should I let the muffins cool in the pan?
Allow the muffins to cool in the pan for 5 to 10 minutes before moving them to a wire rack.
What is the resulting texture of the muffins?
These muffins are designed to be irresistibly moist, soft, and fluffy.
Is an electric mixer necessary?
An electric mixer is recommended to properly blend the banana and sugar mixture for 3 minutes.
What happens if I overmix the batter?
Overmixing can lead to tough muffins; stir until the dry ingredients are just combined.
How many eggs are included in the recipe?
The recipe uses 2 large eggs.
How much protein is in one muffin?
Each muffin contains 3 grams of protein.
Is there cinnamon in the recipe?
Yes, the recipe uses 1/2 teaspoon of ground cinnamon for a hint of warmth.
What size eggs should I use?
Large eggs are recommended for this recipe.
How much vanilla extract is required?
The recipe requires 1 teaspoon of vanilla extract.
Are these muffins good for dessert?
Yes, they are sweet and flavorful enough to be enjoyed as a dessert.
What is the fat content per serving?
Each muffin contains 9 grams of fat.
How should I incorporate the dry ingredients into the wet ones?
Gradually add the dry mixture to the wet mixture while stirring gently.