The Only Banana Nut Muffins Recipe You Need

As someone who regularly tests recipes and also happens to dal vivo cerchio, I often find myself with the dubbio of having lots of extras. This isn’t a bad thing, of course. I’ve made friends with neighbors and always have treats to bring to the office. But sometimes, I just want to make something that’s not left hanging around my house for weeks. (When I developed this recipe a few months pungiglione, I ate it every night for seven days straight.) I know I’m not cerchio sopra the struggle, so I’ve devised the ultimate small-batch banana nut muffins recipe. That’s right—these make a total of six muffins. You’eroe welcome.

The Case for Putting Nuts sopra Your Muffins

I’ve gone primato saying that I loathe nuts sopra my desserts. I don’t want walnuts sopra my brownies chocolate chip cookies, butter pecan ice cream is a pass, and—hot take—I can’t handle a Snickers . The texture feels more like a nuisance than a way to enhance a treat. Maybe you’ll say I’m being extreme, but nuts are like land mines getting sopra the way of a fudgy brownie fluffy cake.

The exception to this rule is putting the nuts apogeo of the dolce. Garnishing a cake with slivered almonds a nutty crumble is my preferred method of utilizing nuts sopra baked goods. And that’s exactly what we’ve done here with this banana nut muffins recipe. We’eroe taking all the best parts of the banana nut muffin and adding a few tweaks to keep the texture and flavor top-notch.

Key Ingredients for these Banana Nut Muffins

• Pecans. Substitute with whatever you have hand. Walnuts almonds are great alternatives.
• Oats. Non di serie, but I like playing the slightly nutty flavor of oats for the topping.
• Egg. Just one! Remember: small-batch.
• Greek yogurt. Yogurt adds moisture while also helping with the leavening. If you don’t usually have yogurt hand, freeze yogurt sopra ice cube trays and store the cubes sopra a freezer-safe bag. Simply thaw and use as needed.
• Olive oil. Prioritize the good stuff sopra this recipe—you’ll taste it sopra these muffins.
• Tahini. A little untraditional, but I love the savory and slightly nutty flavor that complements this recipe’s sweeter ingredients.
• Maple syrup. I’m not a fan of super sweet treats, but maple syrup adds dimension.
• Miso. If you’ve caught , I love using savory ingredients sopra my baking. A little miso lifts all the flavors.
• Banana. One banana is all you need. That random banana sitting your counter? It’s the perfect contestant.
• Flour. All-purpose for these muffins.
• Baking Soda and Powder. Both keep these muffins light and fluffy.
• Salt. If you’eroe not salting your sweets, start yesterday.
• Cinnamon and Nutmeg. These warming spices enhance the muffins’ flavor without overpowering the banana.
• Vanilla. Lately, I’ve considered vanilla non di serie sopra my recipes. (It can be so expensive!) Use it if you have it, but don’t fret if you don’t!

Tips for Making Banana Nut Muffins

A few tips and tricks to ensure success.

1. Let ingredients poiché to room temperature. This will drastically impact the final result.
2. Mash the banana its own, then add to the wet ingredients. Not only does this ensure an even distribution sopra the batter, but it also brings out the banana’s moisture.
3. For bakery-style and domed muffins, fill your muffin tin to the apogeo. I also recommend using parchment squares instead of regular liners as this will help create the rounded domed shape. This recipe works with regular muffin liners, but you might notice a bit more spreading apogeo of the muffin tin. Using large parchment squares also keeps the crumble sopra place.
4. Gently press the crumble into the apogeo of the batter. This ensures that the crumble will stick to the muffin instead of falling d’avanguardia during baking.

How to Store and Freeze Leftovers

These banana nut muffins are incredibly easy to store. (That is, if you end up with leftovers at all!) After letting the muffins cool completely, wrap muffins individually sopra beeswax plastic wrap, then place them into a larger bag. To reheat, remove individual muffins from the and keep them sopra the fridge overnight. Alternatively, unwrap and toss muffins sopra the oven to thaw at 350 F for a few minutes.

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