There is a constant battle in my house about which flavor is the official flavor of fall. J says banana and I stand strongly by pumpkin. Our mediator, little J, loves them both so I that’s why I make both. Normally, I make this recipe into a bread and not muffins but recently I enjoyed a banana nut muffin at Corner Bakery Cafe and loved how they put the little banana slice on top so I decided to recreate my bread recipe into a yummy muffin recipe.
My Banana Nut (or no nut) recipe is a fan favorite in this house. What I love most about this recipe is that everything can be done in one bowl which makes for an easy clean up afterwards! I hike up the nutmeg during the fall months so that I can really taste the seasonal flavoring. I encourage you to be a little liberal with your spices in this recipe, I have totally thrown in some pumpkin pie seasoning (shh, just a little! Don’t tell J) and it just adds to the yumminess of the banana flavor. Cinnamon and Nutmeg are my go-tos for this recipe and this combination of measurements seems to work best in our opinion.
In this recipe I decided to forego the nuts mainly because I forgot to purchase them but the directions on when to throw them in are below. These muffins are great with or without them!
Banana nut (or no nut) Muffins ❤
- 1 cup granulated sugar
- 1 stick of unsalted butter (room temp)
- 2 large eggs
- 2-3 ripe bananas – (set aside ½ of a banana and slice)
- 1 tablespoon of milk
- 1 and 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 treaspoon baking powder
- 1 teaspoon baking soda
- 1 /8 teaspoon salt
- ½ cup walnuts (or nut of choice) optional
- Preheat the oven to 325 and line a muffin tin with liners or grease heavily and set aside
- Using a stand mixer, mix the granulated sugar and the butter until combined.
- Throw in eggs one at a time, mixing well in between each egg
- Throw in the bananas, milk, cinnamon and nutmeg and mix until just combined
- Sift in flour, baking powder, baking soda and salt and mix until just combined
- If using nuts, hand fold in the nut of your choice
- Pour batter into cupcake tins, filling each 2/3rds full.
- Take the sliced banana and place a slice on the top of each batter
- Bake for 30 minutes
This can very easily be turned into a bread recipe. Follow the recipe the same but instead bake at 325 for 1 hour!