Quick Banana Nut Muffins
A soft, delicious banana nut muffin for when you're feeling too lazy for banana bread
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.
