Banana Nut Muffins
Bursting with sweet bananas and chopped pecans or walnuts, these banana nut muffins feature a crunchy sugar topping for a breakfast or afternoon snack you’ll adore.
Servings 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 very ripe bananas mashed (about 1 ½ cups)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1 ½ teaspoons pure vanilla extract
- 1 cup chopped pecans or walnuts
- Coarse sugar for topping
US Customary - Metric
Instructions
- Preheat oven to 425°F. Lightly grease 12 muffin cups, or line with muffin papers.
- In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon.
- In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Fold in the nuts. Evenly scoop batter into prepared muffin cups.
- Bake in preheated oven for 8 minutes. Leaving the pan in the oven with the door closed, turn the oven to 350°F and bake for another 6-8 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes in the pan, then remove to a cooling rack to cool completely.