Quick Banana Nut Muffins

I made this recipe using a combination of my own tastes and my favorite ideas from about 5 or 6 recipes I glanced at. What I was really looking for in a recipe that I couldn’t find anywhere was ease and affordability. Everyone had too many steps/ingredients, or they used butter. Butter is expensive!! The one I was most excited about was the efficient and inexpensive recipe offered by The Busy Baker. She’s one to watch! I’ll be peeking at her recipes more often, as she also seems to give generous/accurate time estimates. I’m here for it! However, I didn’t follow her recipe because there were a few flavor and texture differences I wanted for my muffins. I tried out her method of only using one bowl for both the wet and dry ingredients, but I am sad to say that I had to throw it out because I wound up with oddly salty sections of muffin, and since it is easy to overmix muffins the only good way to fix that was stirring my dry ingredients in a bowl before adding it to the wet ingredients. *sigh*

In any case, I’m really excited to share these! If you love banana bread and are not ready to commit to that time and effort, these are for you. If you want a breakfast that is sweet but not overly sweet and is filling, these are for you. If you have leftover bananas going bad on the counter or sitting in your freezer, these are for you. If you are allergic to nuts, take out the nuts to make banana muffins, and look at that, THESE ARE FOR YOU! I hope you guys enjoy these lazy, quick, and delightful banana nut muffins!

Quick Banana Nut Muffins

A soft, delicious banana nut muffin for when you're feeling too lazy for banana bread

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Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 38 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 1 Dozen

Ingredients

  

Dry Ingredients

• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon *optional add ¼ teaspoon nutmeg or ⅛ teaspoon cloves
• ¾ cup chopped pecans *as far as I've seen, chopped and whole are the same price, so I just buy chopped.

Wet Ingedients

• 3 ripe bananas medium or large, more ripe makes it easier to mash
• ⅔ cups brown sugar *I know this is a dry ingredient, but go with me on this being here
• 1 egg large
• ⅓ cup canola/vegetable oil
• 1 teaspoon vanilla

Optional

• Extra chopped pecans or cinnamon sugar For the tops of the muffins

Instructions

 

Dry Ingredients

• Preheat the oven to 350 ℉ and grease or line a standard size muffin tin.
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon (and other spices if desired), and chopped pecans and stir to combine.

Wet Ingredients

• In a large bowl, mash the bananas using a masher or a fork (been there).
• Add the brown sugar and egg and mix well. Then, add the vegetable oil and mix well.
• Pour the dry ingredients into the wet ingredients and mix everything together until just combined (no flour pockets).
• Spoon the better into the 12 muffin cups so that it is fairly evenly distributed. If you want to add nuts or cinnamon sugar to the tops of the muffins, now is the time to do so. Then bake for 20-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Notes

No nuts? No problem!

You can actually make these plain banana muffins by just not adding the nuts! You may want to top with oats or cinnamon sugar, though, just to add some interest.

Storage

I recommend storing these in an airtight container with a paper towel at the bottom. They can last at room temperature for up to 4 days, in the fridge for up to 1 week, or be frozen in an airtight container for up to 2 months.

Frozen Bananas

On the rare occasion I have bananas about to go bad I usually freeze them and save them for a time when I’m in the mood to make something like this. You can use frozen bananas as long as you thaw them and try to drain the excess liquid before you peel them. 

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