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Banana Nut Muffin Recipe

4.75 from 16 votes
prep 15 minutes
cook 15 minutes
Additional Time 1 hour 30 minutes
total 1 hour 55 minutes
Serves 12 large muffins
Fluffy and moist one banana nut muffins spiced with cinnamon, studded with chopped nuts and topped with a sugared nut crumble.
Author: Bernice Baran
Servings 12 large muffins

Equipment

Ingredients

  • 250 grams (1 cup) mashed ripe bananas , 2 medium-large bananas
  • 250 grams light brown sugar, lightly packed
  • 120 mL oil, any vegetable, olive or avocado oil works
  • 3 large eggs, room temperature
  • 170 grams Greek Yogurt
  • 1 Tbsp pure vanilla extract
  • 300 grams all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp cinnamon
  • 227 grams pecan halves, finely chopped or roughly ground
  • 25 grams granulated sugar, for topping *optional

Method

  1. In a small bowl, mash the bananas until they're pureed and there are no more large chunks. Set aside.
    250 grams (1 cup) mashed ripe bananas 2 medium-large bananas
  2. In a large bowl, whisk together the sugar and oil until they're well combined.
    250 grams light brown sugar lightly packed, 120 mL oil any vegetable, olive or avocado oil works
  3. Add in one egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  4. Add in the Greek Yogurt, mashed bananas and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 1 Tbsp pure vanilla extract
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon and then whisk it into the wet ingredients, just until the last streak of flour is incorporated.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp cinnamon
  6. Place the pecans in a food processor and pulse until they're small chunks. Add half of the nuts to the batter and fold them in just until they're evenly distributed.
    227 grams pecan halves finely chopped or roughly ground
  7. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
  8. When the hour is almost up, place the 2 Tbsp of granulated sugar in the bowl of the food processor with the other half of the nuts. Pulse for another few seconds, until they're a little more finely ground.
  9. Preheat the oven to 425F (218C) and line 12 muffins tins.
  10. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins, filled all the way to the top.
  11. Top each muffin with about 1 Tbsp of the sugar nut mixture. Make sure to press it into the muffin batter, around the sides too so they don't all fall off when the muffin grows.
    25 grams granulated sugar for topping *optional
  12. Place a cookie sheet larger than the muffin tin underneath the muffin tin in the oven so the crumbles don't fall off and burn on the bottom of your oven.
  13. Bake for 5 minutes then reduce the oven temperature to 375F (190C) and bake for 12 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
  14. Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Nutrition

Serving: 1gCalories: 436kcalCarbohydrates: 51gProtein: 7gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 42mgSodium: 276mgPotassium: 213mgFiber: 3gSugar: 27gVitamin A: 79IUVitamin C: 1mgCalcium: 118mgIron: 2mg
Course: Muffins
Cuisine: American
Keyword: banana muffin, banana nut muffin, banana pecan muffin, fluffy muffins, homemade muffins