Banana Nut Muffins (Fluffiest. Lightest. Best Recipe, Ever!)
Banana nut muffins are a healthy, guilt-free treat that you can truly enjoy with this recipe. They are nutritious and include bananas, yogurt, energy-boosting protein from the nuts, are low in sugar and contain no butter, but the best part is the fluffy, light texture and amazing flavor!
You may think I’ve gone “muffin mad” because this banana nut muffin recipe is the seventh muffin recipe that I’m sharing with you!
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Let this be a sign of just how phenomenal this muffin recipe really is. This is the first time I’ve incorporated fruit (mashed bananas) into the actual batter, and it worked beautifully, as you can see. In the past, I’ve made the original plum muffins, cranberry orange muffins, blueberry muffins, peach muffins, and more!
In addition to the chopped nuts, I added a little sprinkle of crushed amber rock sugar, for a sweet crunch.
Try these pumpkin muffins with cream cheese frosting for another day.
You can omit the extra sugar on top, but be forewarned, these muffins aren’t your typical super sweet fruit muffins. In fact, bananas and nuts are really good for your health and won’t make you gain weight!
The amber rock sugar is absolutely not necessary, but it’s a fun ingredient to use for baking. You can use any sugar you like, but doesn’t it look like pretty amber crystals?
Do you love bananas? Try this banana Nutella bundt cake with coffee icing, too!
Why is This the Best Banana Nut Muffin Recipe?
This is the best banana nut muffin recipe you’ll find because it’s light, fluffy, delicious, nutritious and easy to make! What more could you ask for? Oh yes, it’s low in sugar, includes yogurt, and is chock full of healthy nuts (you can choose your favorite nut, too). Try this simple recipe soon as you’ll be amazed at the results!
Banana Nut Muffins
adapted from a Waitrose recipe makes 6 jumbo muffins
FULL PRINTABLE RECIPE BELOW
Ingredients
- quality flour
- baking powder
- baking soda
- salt
- sugar
- eggs
- olive oil
- yogurt
- bananas
- pecans (or other nut variety)
- rock sugar, to top, if desired
Special equipment: jumbo muffin tray, parchment paper or cupcake liners
Directions
Preheat the oven to 350ºF (180ºC)
Prepare the Ingredients
Sift the flour, baking powder, baking soda and salt into a large bowl, then stir in the sugar.
Chop the nuts, place into a bowl and set aside.
In another bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until evenly mixed.
Mash the bananas in a small bowl and set aside.
If using the amber rock sugar, crush gently with a mortar and pestle or other method.
Make the Batter
Pour the yogurt mixture into the dry ingredients in the large bowl, and stir gently a few times (do not completely mix in).
Next, add the mashed banana and fold in a few times before tossing in the nuts.
Continue to mix the batter gently until just combined (over-mixing will ruin the texture of the banana nut muffins).
Fill the muffin cups evenly.
(OPTIONAL: sprinkle the muffins with a little crushed amber rock sugar, or other sugar, for a crunchy top.)
Bake for about 18-20 minutes or until golden brown and a cake tester comes out clean.
Cool the muffins for 5 minutes before placing on a cooling rack or putting into a cloth lined basket to serve.
Can I Freeze Banana Nut Muffins?
Yes! Banana nut muffins will freeze beautifully, but be sure to cool them completely before freezing them. I suggest freezing them individually in the freezer, and place in a freezer bag once solid. Remove as much air as possible, and consume within 2 weeks of freezing for best results.
Just look at the texture of these wonderful banana nut muffins! If you make them, please leave a review or comment below to let me know what you think! The “Thankful” platter I have in the photos isn’t available anymore, sorry.
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Banana Nut Muffins
Ingredients
- 2 cups flour (good quality, all purpose/plain)
- 2 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt (a pinch)
- ½ cup sugar
- 2 eggs
- ½ cup olive oil
- 1 cup yogurt (plain)
- 2 bananas (medium-sized, peeled = 7 oz)
- 1 cup pecans (unsalted, roasted, and chopped)
- 1 pinch amber rock sugar (to top, if desired-or other sugar, see notes)
Instructions
- Preheat the oven to 350ºF (180ºC)
- Sift the flour, baking powder, baking soda and salt into a large bowl, then stir in the sugar.
- Put the chopped nuts into a bowl and set aside.
- In another bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until evenly mixed.
- Mash the bananas in a small bowl and set aside.
- If using the amber rock sugar, crush gently with a mortar and pestle or other method.
- Pour the yogurt mixture into the dry ingredients in the large bowl, and stir gently a few times (do not completely mix in).
- Next, add the mashed banana and fold in a few times before tossing in the nuts. Continue to mix the batter gently until just combined (over mixing will ruin the texture).
- Fill the muffin cups evenly. (OPTIONAL: sprinkle the muffins with a little crushed amber rock sugar, or other sugar, for a crunchy top.)
- Bake for about 18-20 minutes or until golden brown and a cake tester comes out clean.
- Cool for 5 minutes before placing on a cooling rack or putting into a cloth lined basket to serve.
Notes
- Swedish pearl sugar
- Crushed Belgian pearl sugar
- Demerara sugar
- Sugar in the raw
- Golden sugar
Nutrition
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These muffins would be even better paired with an espresso made by the Bialetti moka coffee pot!
A banana nut muffin with coffee from your moka pot would be a perfect way to start my day.
Would be delicious with a great cup of coffee!
I think this goes best with an espresso made with this moka pot!. 😊 Yummy.
Oh these muffins would be delightful with a cup of espresso made in that cute pot!!!
GREAT bananna nut muffins….the came out extremely light and fluffy….and had great taste. wWsh I can win the Bialetti moka coffee pot so I can make great coffe to go along with these muffins in the future!!!!!