Nutty Banana Crunch Muffins
Indulge in the delightful combination of crunchy peanuts and ripe bananas, perfectly enveloped in a soft and fluffy muffin. Inspired by the renowned Paula Deen, these Nutty Banana Crunch Muffins are packed with flavor and texture, making them the perfect breakfast treat or snack. Easy to make and even easier to enjoy, these muffins feature a crispy topping that adds a delectable crunch to every bite. Impress your family and friends with this homemade goodness that’s sure to become a staple in your kitchen!
N/A
Servings
167
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking powder
4 teaspoons (none)
ground cinnamon
2 teaspoons (divided)
salt
3/4 teaspoon (none)
crunchy or smooth peanut butter
1/4 cup (none)
peanut oil
1/4 cup (may substitute with vegetable or corn oil)
light brown sugar
3/4 cup (packed)
very ripe banana
1 (mashed)
milk
3/4 cup (none)
egg
1 (none)
light brown sugar
1/4 cup (packed for topping)
unsalted butter
2 tablespoons (cold, cut into pieces)
unsalted dry roasted peanuts
1 cup (chopped)
Instructions
1
Preheat your oven to 400°F (205°C) and prepare a muffin tin by lining it with paper or foil liners, or generously spraying it with cooking spray to prevent sticking.
2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined. Set this dry mixture aside.
3
In another bowl, use an electric mixer to blend the creamy peanut butter, peanut oil, light brown sugar, and mashed banana until smooth and well combined.
4
Next, add the milk and egg to the peanut butter mixture and continue to mix until fully incorporated.
5
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir using a large spoon until just combined—be careful not to overmix, as some lumps are okay.
6
Scoop the muffin batter into the prepared muffin tins, filling each cup about two-thirds full.
7
For the topping, mix the cinnamon into the sugar. Cut the butter into the sugar using a pastry blender or two knives until the mixture resembles coarse crumbs, then gently fold in the chopped unsalted dry roasted peanuts.
8
Evenly sprinkle the peanut topping over each muffin batter-filled cup, ensuring every muffin gets its delicious crunch.
9
Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden brown and spring back lightly when pressed in the center. Allow them to cool for a few minutes before removing from the tin and enjoy!
Nutrition Information
8g
Fat
20g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Banana Crunch Muffins?
Nutty Banana Crunch Muffins are soft and fluffy muffins that combine the flavors of crunchy peanuts and ripe bananas with a crispy topping.
How many calories are in each muffin?
There are approximately 167 calories in each muffin.
What is the fat content per serving?
Each muffin contains 8g of fat.
How many carbohydrates are in one muffin?
One muffin contains 20g of carbohydrates.
What is the protein content of these muffins?
Each muffin provides 3g of protein.
What oven temperature is required for baking?
The oven should be preheated to 400°F (205°C).
How long do these muffins need to bake?
Bake the muffins for 18 to 20 minutes until golden brown.
What kind of peanut butter can I use?
You can use either crunchy or smooth peanut butter.
Is there a substitute for peanut oil?
Yes, you can substitute peanut oil with vegetable or corn oil.
How many bananas are needed for this recipe?
The recipe requires one very ripe banana.
Do the bananas need to be mashed?
Yes, the banana should be mashed before being blended with the wet ingredients.
What ingredients make up the muffin topping?
The topping is made of light brown sugar, cinnamon, cold unsalted butter, and chopped unsalted dry roasted peanuts.
How should I prepare the muffin tin?
Line the tin with paper or foil liners, or spray it generously with cooking spray.
How much flour is used in the batter?
The recipe calls for 2 cups of sifted all-purpose flour.
What type of sugar is best for this recipe?
Light brown sugar is used in both the muffin batter and the topping.
How much baking powder is necessary?
You will need 4 teaspoons of baking powder.
Who inspired this muffin recipe?
This recipe is inspired by the culinary style of Paula Deen.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with batter.
What is the secret to a fluffy muffin texture?
Gently stir the ingredients until just combined and avoid overmixing the batter.
How do I know when the muffins are finished baking?
They are done when they are golden brown and spring back lightly when pressed in the center.
Should the butter for the topping be melted?
No, the butter should be cold and cut into pieces to create coarse crumbs.
What kind of peanuts should be used?
Use unsalted dry roasted peanuts that have been chopped.
Is cinnamon included in the recipe?
Yes, 2 teaspoons of ground cinnamon are used, divided between the batter and the topping.
How much milk is required?
The recipe uses 3/4 cup of milk.
How many eggs are in the batter?
The batter requires one egg.
What amount of salt is added?
The recipe includes 3/4 teaspoon of salt.
Can I use foil liners instead of paper?
Yes, foil liners are a suitable option for preparing the muffin tin.
How should I incorporate the topping?
Evenly sprinkle the peanut and sugar mixture over each cup of muffin batter before baking.
What tools can I use to mix the topping?
You can use a pastry blender or two knives to cut the butter into the sugar.
Should I let the muffins cool before eating?
Allow them to cool for a few minutes in the tin before removing them to enjoy.