Banana Nut Muffin Recipe

I love a muffin for breakfast or as a quick lunch or snack. In fact? I’ll go as far as to say I have a sort of addiction to muffins. I have at least three different flavors baked usually and typically will have one with breakfast and one as a quick bedtime snack. While I’m a huge fan of most muffins, my absolute favorite is a banana muffin. I adore making my gluten free banana bread but it’s not always realistic for me to do with everything else that we have going on as a family. These banana muffins though are much quicker to work up and I love that I don’t have to let my bananas get over ripe to make them.

My Emma is also a huge fan of these too and I love that it’s so easy to get her to eat a healthy snack. We make ours with wheat flour so not only are they a great way to get fruit in her but she also gets the benefit of the whole wheat. It isn’t that she’s a picky eater, but more that it just makes life easier when there’s wheat and fruit in the recipe. If you don’t use whole wheat flour, you can use all-purpose flour with not too much of a change to the recipe. They pretty well taste just as amazing with all-purpose so feel free to use whichever one you prefer.

Banana Muffin Recipe

You also have your choice of using butter or oil with these too. We prefer butter but again, your choice. I feel like butter gives them a richer flavor over oil, but I feel that way about just about any recipe.  If I’m making these to give in a gift basket or something like that, I line the muffin pan with silicone cupcake liners. They turn out the same so again, use whichever you prefer.

You Will Need:

• 1 stick of butter, softened or 1/2 cup oil
• 1⁄2 cup sugar
• 3 ripe bananas
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1⁄2 tsp. salt
• 1 1⁄2 cup of flour
• 1⁄2 cup milk

Preheat your oven to 350 degrees and spray your muffin pan with cooking spray or line with cupcake liners. When I’m making them for our family, I like to use an olive oil cooking spray instead of liners.

In a large mixing bowl, cream together the butter and sugar. If you’re using oil, mix the oil and sugar together until well combined.

Slice the bananas and using a hand potato masher, mash them into the creamed butter and sugar mixture.

Once the bananas are mashed in, add the vanilla, baking soda and salt and give it a quick stir.

Finally, add the milk and flour and stir to combine well. Yes, I do all of this recipe by hand except for creaming the butter. I feel like doing it by hand makes for a softer, fluffier muffin.

Carefully scoop the batter into your muffin tin. I find it easier if I use an ice cream scoop instead of a spoon.

Bake your banana muffin for 18-20 minutes or until a toothpick comes out clean. Check them at 15 minutes if your oven runs hot. Allow to cool completely before eating.