Banana Nut Muffins
Ingredients:
- 3 very ripe bananas, mashed (about 1½ cups)
- 210 g (1¾ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 4.7 g (1 tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 3 g (½ tsp) fine salt
- 2.7 g (1 tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- 30 g (2) flax eggs
- 113.5 g (½ cup) vegan butter
- ¼ cup unsweetened coconut yogurt
- 4.3 g (1 tsp) vanilla extract
- 100 g (1 cup) walnuts or pecans
- 26.6 g (2 tbsp) brown sugar
Equipments:
Features:
Soy-Free
Leftover Friendly
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Use bananas that are very ripe with plenty of brown spots — the riper they are, the sweeter and more moist the muffins turn out. Stir the batter only until the dry streaks disappear; overmixing makes the muffins dense.
Instructions:
- Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mash bananas: In a large bowl, mash bananas until mostly smooth. A few small lumps are fine and add texture.
- Mix wet ingredients: Whisk flax eggs, melted vegan butter, coconut yogurt, and vanilla into the mashed bananas until well combined.
- Add dry ingredients: Add flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg directly to the wet mixture. Fold gently until just combined — do not overmix. A few streaks of flour are okay.
- Fold in nuts: Gently fold in ¾ of the chopped walnuts, reserving the rest for topping.
- Fill and top: Divide batter evenly among the muffin cups, filling each about ¾ full. Sprinkle remaining walnuts and a pinch of brown sugar over each muffin.
- Bake: Bake 20–22 minutes until a toothpick inserted in the center comes out clean and the tops are domed and golden. Do not overbake.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips: The riper the bananas the better — look for ones that are heavily speckled or fully brown. They’re sweeter, more flavorful, and mash effortlessly. If your bananas aren’t ripe enough, roast them unpeeled at 300°F for 15–20 minutes until the skins turn black.
The secret to a tall dome: Fill muffin cups ¾ full and start baking at a high temp (375°F). The burst of heat sets the dome before the center collapses.
Swaps: Swap walnuts for pecans, chocolate chips, or a mix of both. Use coconut oil instead of butter for a subtle tropical flavor. Fold in ½ cup blueberries or dried cranberries for a fruity twist.
Storage: Store in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week. Freeze individually wrapped muffins up to 3 months — microwave 30–45 seconds from frozen.
Common Mistakes: Overmixing the batter develops gluten and leads to dense, tough muffins. Fold until just combined and stop — lumps are your friend.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking soda provides lift so the texture stays light rather than dense. The baking powder provides lift so the texture stays light rather than dense.
Banana Nut Muffins
Ingredients:
- 3 very ripe bananas, mashed (about 1½ cups)
- 210 g (1¾ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 4.7 g (1 tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 3 g (½ tsp) fine salt
- 2.7 g (1 tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- 30 g (2) flax eggs
- 113.5 g (½ cup) vegan butter
- ¼ cup unsweetened coconut yogurt
- 4.3 g (1 tsp) vanilla extract
- 100 g (1 cup) walnuts or pecans
- 26.6 g (2 tbsp) brown sugar
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking soda provides lift so the texture stays light rather than dense. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Use bananas that are very ripe with plenty of brown spots — the riper they are, the sweeter and more moist the muffins turn out. Stir the batter only until the dry streaks disappear; overmixing makes the muffins dense.
Instructions:
- Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mash bananas: In a large bowl, mash bananas until mostly smooth. A few small lumps are fine and add texture.
- Mix wet ingredients: Whisk flax eggs, melted vegan butter, coconut yogurt, and vanilla into the mashed bananas until well combined.
- Add dry ingredients: Add flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg directly to the wet mixture. Fold gently until just combined — do not overmix. A few streaks of flour are okay.
- Fold in nuts: Gently fold in ¾ of the chopped walnuts, reserving the rest for topping.
- Fill and top: Divide batter evenly among the muffin cups, filling each about ¾ full. Sprinkle remaining walnuts and a pinch of brown sugar over each muffin.
- Bake: Bake 20–22 minutes until a toothpick inserted in the center comes out clean and the tops are domed and golden. Do not overbake.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
