Banana Nut (or no nut) Muffin Recipe and The Flavor of the Season Battle

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 ❤

Ingredients: Sugar, Butter, Eggs, Bananas, Cinnamon, Nutmeg, Milk, Flour, Baking Soda, Baking Powder, Salt & Nuts!

Ingredients: Sugar, Butter, Eggs, Bananas, Cinnamon, Nutmeg, Milk, Flour, Baking Soda, Baking Powder, Salt & Nuts!

 

Using a handheld or standing blender blend together butter and sugar until combined and then  add eggs, one at a time

Using a handheld or standing blender blend together butter and sugar until combined and then add eggs, one at a time

 

Mix in bananas, milk and spices!

Mix in bananas, milk and spices!

 

Sift in flour, baking powder, baking soda & salt (fold in nuts if using)

Sift in flour, baking powder, baking soda & salt (fold in nuts if using)

 

Use a 1/4 measuring cup to scoop the batter into muffin tins!

Use a 1/4 measuring cup to scoop the batter into muffin tins! Excuse my coffee in the background!

 

Add a slice of banana to each muffin! Into the oven they go for 30 minutes

Add a slice of banana to each muffin! Into the oven they go for 30 minutes at 325 degrees

 

Yum! This recipe makes 24 so I suggest freezing half!

Yum! This recipe makes 24 so I suggest freezing half in a freezer safe Zip Lock!

 

I suggest enjoying this with a small smear of butter and a large cup of pumpkin coffee

I suggest enjoying this with a small smear of butter and a large cup of pumpkin coffee

 

Enjoy ❤

 

Ingredients:

  • 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

 

Directions:

  • 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!

 

 

E

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One response to “Banana Nut (or no nut) Muffin Recipe and The Flavor of the Season Battle

  1. Pingback: Easter Brunch Ideas |·

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