Banana Nut Muffins
The same batter logic as banana bread, scaled down to a muffin's shorter bake.
Makes 12 muffins · Prep 15 min · Bake 20 min
Ingredients
Wet
- 3 Very ripe bananas, mashed — about 1.5 cups mashed
- 1/2 cup Neutral oil
- 2/3 cup Brown sugar, packed
- 2 Eggs
- 1 1/2 tsp Vanilla extract
Dry
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
Add-ins
- 3/4 cup Walnuts or pecans, chopped
Instructions
Prep
- Heat the oven to 190°C (375°F) and line a 12-cup muffin tin.
Wet
- Mash the bananas, then whisk in the oil, brown sugar, eggs, and vanilla.
Dry
- Whisk the flour, baking soda, and salt together and fold into the wet mixture just until combined, then fold in the nuts.
Bake
- Divide among the muffin cups and bake until a skewer comes out with a few moist crumbs but no wet batter. (Tip: This is much shorter than a full loaf's bake time — check well before you'd expect based on the banana bread recipe, since muffins cook through far faster.)
Cool
- Cool in the tin 5 minutes before turning out onto a rack.
Tips
- Toast the nuts first: A few minutes in a dry pan before folding them in deepens their flavour noticeably, the same principle used for pecan pie and date nut bread elsewhere in this cookbook.
- Muffins came out dry: Likely baked with loaf-pan timing rather than checked for a muffin's much shorter bake — start checking at 18 minutes rather than assuming the loaf recipe's hour-plus time scales down proportionally.