Go Back
–+ servings
banana nut muffins with banana

Banana Nut Muffins

Course Bread, Cookies & Pastries
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 jumbo muffins
Calories 578
Author Christina Conte
The best, lightest and fluffiest banana nut muffins you'll ever taste!

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)
US Customary - Metric

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

Sugars that work well on top of these muffins:
  • Swedish pearl sugar
  • Crushed Belgian pearl sugar
  • Demerara sugar
  • Sugar in the raw
  • Golden sugar
An alternative way to bake this batter is in a loaf time, as a banana nut loaf. Baking time will be much longer, at least 35 to 40 minutes. Check the cake with a tester after smelling the banana aroma coming out of the oven.

Nutrition

Serving: 1 | Calories: 578kcal | Carbohydrates: 63g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 325mg | Potassium: 340mg | Fiber: 4g | Sugar: 25g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!