Banana nut muffins.
These muffins turn out super moist and light. Since I usually make these for breakfast, I like to keep the sugar low. However, if you like your muffins sweet you can add 1/4 cup more sugar to this recipe. You can top them with nutella, chocolate, whipped cream or just have them as is. Did I mention how easy these are to make?
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- 1 egg lightly whipped.
- 1/3 cup(s) butter meted and room temperature
- 2 ripe bananas well mashed
- 1 tablespoon(s) strong black coffee cooled
- 1 tablespoon(s) vanilla essence
- 1/2 cup(s) milk or buttermilk
- 11/2 cup(s) all purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) cinnamon
- 1 cup(s) chopped pecans or walnuts.
- 1 teaspoon(s) salt
- 1/2 cup(s) sugar this can go upto 1/3 cup sugar depending on how sweet you want it
- Preheat oven to 350 degree Fahrenheit or 177 degree Celsius. Mix all the DRY ingrediants in a large bowl (including the nuts). Make sure the baking powder and soda is evenly distributed in the flour mixture.
- In a smaller bowl, add all the wet ingredients (including bananas). Spoon through them lightly. DO NOT OVER MIX. We just want the wet ingredients to become one gooey looking mixture.
- Now pour the wet mixture over the dry mixture and with a flat headed spatula mix them together slowly 15 times in all.
- DO NOT OVERMIX.
- The batter will look lumpy and not very well mixed in spots and that's a GOOD thing.
- Spoon them into 12 muffin cups and stick in the oven.
- Give it 25 mins. Check with a toothpick. Most likely, it's done!
- This was my Sunday breakfast! Enjoy =)
This recipe is a personal recipe added by Sameera and has not been tested or endorsed by MyRecipes.
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Banana nut muffins. Recipe at a Glance
- COURSE: Breakfast/Brunch