Moist Banana Nut Muffins, Bakery-Style
The BEST banana nut muffins that are moist, soft, and fluffy! They have the most delicious flavor, infused with banana, cinnamon, and nutmeg. The best part is that they're so easy to make!
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2.5 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 6 medium overripe bananas mashed
- 2 large eggs beaten
- 2/3 cup melted butter grass-fed
- 2.5 tsp pure vanilla extract
- 1 cup chopped walnuts substitute with pecans or semi-sweet chocolate chips
Muffin Topping (optional)
- 1/4 cup chopped walnuts toasted
- 2 tbsp butter grass-fed
- 1 pinch flakey sea salt
- 1 dash of cinnamon
Instructions
- Preheat oven to 350°F and line the muffin pan with tulip baking liners
- Combine dry ingredients and mix together: flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, baking powder, baking soda
- Combine wet ingredients and mix together: bananas, eggs, vanilla extract, and butter
- Add wet ingredients to the dry mixture and whisk until there are no lumps. Don't over mix
- Chop walnuts (or preferred nuts) and fold into batter
- Fill baking liners with batter until they are full. Tip: the batter should fill the entire muffin pan, leaving about an inch of the liners exposed
- (Optional) In a small pan over medium heat, add your butter, chopped walnuts and a dash of cinnamon. Toast for about 2-3 minutes, then top the muffins and sprinkle with flakey sea salt
- Bake for 20-25 minutes or until center is set. To test doneness, insert a toothpick or butter knife and make sure it's either dry or crumbly. If it's still wet, pop them back in until done
- Let cool for 5-10 minutes, top with some butter spread, and enjoy!
Notes
Storage: Cover muffins and they will stay fresh at room temperature for 2 to 3 days. To make them last longer, place them in an airtight container or zip-lock bag and store in the refrigerator for up to 1 week.
Freezing: Want them to last even longer? Put the muffins in a freezer-safe container or zip-lock and store in freezer for up to 3 months. Thaw overnight in the refrigerator or leave them at room temperature for 30 minutes prior to eating. You can even warm them up for about 10-15 seconds in the microwave and add butter :)
Nutrition information is automatically calculated and should only be used as an estimate.