If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these banana nut muffins!
This quick and easy muffin recipe is based on my favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee.
No need for a mixer with this recipe.
Don’t want the nuts? Feel free to leave out or swap with chocolate chips.
- 2 to 3 ripe bananas, thoroughly mashed (about 1 cup mashed)
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 Tbsp strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a Tbsp of water (optional)
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cup of flour
- 1 cup chopped walnuts or pecans (toasted or raw)
1 Preheat oven, prepare muffin pan: Preheat the oven to 350°F. Line a muffin pan with paper liners.
2 Combine wet ingredients and sugar: Thoroughly mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix in the sugar, egg, coffee and vanilla extract.
3 Combine dry ingredients: Whisk together the flour, baking soda, and salt.
4 Add dry ingredients into wet, add nuts: Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)
Fold in the chopped walnuts or pecans.
5 Fill muffin cups, and bake: Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20-25 minutes.
Check for doneness by pressing down on the top of the muffin. If it bounces back, it’s done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it’s done.
Cool on a rack.