The Only Banana Nut Muffins Recipe You Need - Indoors Beauty

The Only Banana Nut Muffins Recipe You Need

The Only Banana Nut Muffins Recipe You Need

As somebody who usually assessments recipes and in addition occurs to dwell alone, I usually discover myself with the dilemma of getting plenty of extras. This isn’t a nasty factor, in fact. I’ve made mates with neighbors and all the time have treats to carry to the workplace. But typically, I simply wish to make one thing that’s not left hanging round my home for weeks. (When I developed this recipe a number of months in the past, I ate it each night time for seven days straight.) I do know I’m not alone within the wrestle, so I’ve devised the final word small-batch banana nut muffins recipe. That’s proper—these make a complete of six muffins. You’re welcome.

The Case for Putting Nuts in Your Muffins

I’ve gone on document saying that I detest nuts in my desserts. I don’t need walnuts in my brownies or chocolate chip cookies, butter pecan ice cream is a move, and—sizzling take—I can’t deal with a Snickers bar. The texture feels extra like a nuisance than a solution to improve a deal with. Maybe you’ll say I’m being excessive, however nuts are like land mines getting in the way in which of a fudgy brownie or fluffy cake.

The exception to this rule is placing the nuts on high of the dessert. Garnishing a cake with slivered almonds or a nutty crumble is my most popular methodology of using nuts in baked items. And that’s precisely what we’ve achieved right here with this banana nut muffins recipe. We’re taking all the most effective elements of the banana nut muffin and including a number of tweaks to maintain the feel and taste top-notch.

best banana nut muffins

Key Ingredients for these Banana Nut Muffins

  • Pecans. Substitute with no matter you may have readily available. Walnuts or almonds are nice alternate options.
  • Oats. Optional, however I like enjoying on the marginally nutty taste of oats for the topping.
  • Egg. Just one! Remember: small-batch.
  • Greek yogurt. Yogurt provides moisture whereas additionally serving to with the leavening. If you don’t often have yogurt readily available, freeze yogurt in ice dice trays and retailer the cubes in a freezer-safe bag. Simply thaw and use as wanted.
  • Olive oil. Prioritize the great things on this recipe—you’ll style it in these muffins.
  • Tahini. A bit untraditional, however I really like the savory and barely nutty taste that enhances this recipe’s sweeter components.
  • Maple syrup. I’m not a fan of tremendous candy treats, however maple syrup provides dimension.
  • Miso. If you’ve caught on, I really like utilizing savory components in my baking. A bit miso lifts all of the flavors.
  • Banana. One banana is all you want. That random banana sitting in your counter? It’s the proper contestant.
  • Flour. All-purpose for these muffins.
  • Baking Soda and Powder. Both hold these muffins mild and fluffy.
  • Salt. If you’re not salting your sweets, begin yesterday.
  • Cinnamon and Nutmeg. These warming spices improve the muffins’ taste with out overpowering the banana.
  • Vanilla. Lately, I’ve thought of vanilla non-obligatory in my recipes. (It will be so costly!) Use it when you have it, however don’t fret for those who don’t!
easy banana nut muffin recipe

Tips for Making Banana Nut Muffins

Just a few ideas and methods to make sure success.

  1. Let components come to room temperature. This will drastically influence the ultimate end result.
  2. Mash the banana by itself, then add to the moist components. Not solely does this guarantee a fair distribution within the batter, however it additionally brings out the banana’s moisture.
  3. For bakery-style and domed muffins, fill your muffin tin to the highest. I additionally advocate utilizing parchment squares as an alternative of standard liners as this may assist create the rounded domed form. This recipe works with common muffin liners, however you would possibly discover a bit extra spreading on high of the muffin tin. Using massive parchment squares additionally retains the crumble in place.
  4. Gently press the crumble into the highest of the batter. This ensures that the crumble will follow the muffin as an alternative of falling off throughout baking.

How to Store and Freeze Leftovers

These banana nut muffins are extremely simple to retailer. (That is, if you find yourself with leftovers in any respect!) After letting the muffins cool fully, wrap muffins individually in beeswax or plastic wrap, then place them into a bigger freezer bag. To reheat, take away particular person muffins from the freezer and hold them within the fridge in a single day. Alternatively, unwrap and toss muffins within the oven to thaw at 350 F for a couple of minutes.

the best banana nut muffins

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Description

An simple, small-batch banana nut muffin recipe that yields six fluffy and moist muffins.


For the crumble:

  • 60 grams pecans, chopped (1/2 cup)
  • 2 tablespoons brown sugar
  • 1 tablespoon rolled oats
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

For the muffins:

  • 1 egg, room temperature
  • 2 tablespoons Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 5 tablespoons maple syrup (simply over 1/4 cup, 3oz)
  • 1 teaspoon miso
  • 1/2 teaspoon vanilla
  • 1 massive banana (1/2 cup mashed)
  • 120 grams flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

  1. Prep the crumble. Add the entire components to a small bowl and toss collectively till all the pieces is evenly coated in oil and distributed. Set apart.
  2. Preheat oven to 400 F. Line a 12-cup muffin pan with six liners, evenly spacing them out.
  3. Make the batter. In a big mixing bowl, add the egg, Greek yogurt, olive oil, tahini, maple syrup, miso, and vanilla. Whisk till totally mixed and easy.
  4. Mash the banana till very effectively mashed. Add to the batter.
  5. In a small bowl, add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift collectively to make sure all the pieces is evenly mixed, then add to the moist components. Using a spatula, fold and mix the moist and dry components till the batter simply comes collectively.
  6. Using a small cookie scoop, evenly divide the batter amongst the 6 muffin liners. You’ll need the batter to go virtually to the highest of the liner.
  7. Add a tablespoon of crumble over the batter within the muffin pan and gently press the crumble into the highest of the batter.
  8. Bake at 400 F for 18-19 minutes till a toothpick comes out clear.
  9. Remove from oven and let cool in pan for about 5 minutes, then end cooling on a wire rack.
  10. Enjoy!
  • Prep Time: 15
  • Cook Time: 20
  • Category: breakfast

Keywords: banana nut muffin

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