Have a banana handy that’s on the verge of becoming overripe? Put it to good use by whipping up some quick and easy banana nut muffins. With a hint of cinnamon and a bit of sweetness, these muffins are perfect for an on-the-go breakfast or a small snack. This recipe makes 12 regular size muffins and includes a tasty crumb topping for a little something extra to indulge in.

Ingredients

For Muffins:

  • 1.5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 ripe banana (regular size with a few brown spots works best)
  • 1/8 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/4 cup crushed walnuts

For Crumb Topping:

  • 3 tablespoons butter (melted)
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 tablespoon crushed walnuts

Instructions

For the Main Muffin Mix:

  1. Preheat oven to 400°F
  2. In a large bowl, mix flour, sugar, salt, baking powder, and cinnamon until the ingredients are evenly blended.
  3. Using a handheld or stand mixer, begin to beat in the egg, banana, vegetable oil, and vanilla extract into the dry ingredients.
  4. Add in 1/2 cup water slowly and continue to beat until the mixture is smooth.
  5. Fold crushed walnuts into the batter with a spatula.
  6. Do not pour batter into muffin tins yet, set the bowl aside and move onto making the crumb topping.

To Make Crumb Topping:

  1. In a separate bowl from the main muffin mix, combine light brown sugar, flour, cinnamon, and walnuts.
  2. Add in 3 tablespoons melted butter and combine to form a sugary, crumbly paste.

In your Muffin Tin:

  1. In a greased muffin tin, add banana-nut batter
  2. Take small handfuls of the sugar crumbles and lightly sprinkle on the top of the muffins. I usually only use about 2/3 of the crumble mix, but you can use as much or as little as you like.
  3. Bake muffins for 12-15 minutes at 400°F. Muffins are ready when they look slightly brown on the edges.

This recipe makes approximately 12 regular size muffins. The muffins can be stored covered at room temperature for 2-3 days, but that’s about the longest they’ve ever lasted in my house.

Muffin Recipes, Easy Recipes

My family really loves these muffins and I hope yours will too! You will also get the added bonus of having a wonderful smelling home while these are baking in the oven.

Stay in touch and be sure to check out the Facebook page for all kinds of delicious recipes.

If you liked this recipe, please share, you may also like these chocolate Kahlua mini bundt cakes.Kahlua Mini Bundt Cakes

 

Comments

comments