Easy Banana Crunch Muffins Recipe
When you’re craving a delicious treat that combines the richness of ripe bananas and the satisfying crunch of nuts, these banana crunch muffins are your perfect answer. Crafted to delight and ready in no time, this recipe is a family favorite for breakfast or as an on-the-go snack, and it’s sure to make your kitchen smell heavenly.
Growing up, we always had ripe bananas sitting on the counter. My grandmother would never let them go to waste. She’d say, “Whenever you see them even start to spot, you know it’s muffin time!” I fondly remember the Saturdays spent together in her cozy kitchen, baking batch after batch of muffins for the week. Those warm memories have become an inspiration for my own baking adventures.
Why You’ll Love This Recipe
These muffins are not just a treat but a heartwarming assurance of a few quiet moments in a bustling world. Quick and simple to make, they include common pantry ingredients and a touch of nostalgia in every bite. The delightful texture of crunchy nuts mixed with the soft warmth of bananas creates an indulgent experience you’ll keep coming back to.
Ingredients Notes
The magic starts with ripe bananas. The riper the banana, the sweeter your muffins will turn out, so don’t shy away from those with black spots. For the crunch, I like using walnuts or pecans, but feel free to use your favorite nuts or seeds—sunflower seeds offer a fun twist, too. Using whole grain flour can add a slight nuttiness, and coconut oil can be a great alternative to butter for a dairy-free option.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This helps with easy cleanup and gives your muffins a neat look once baked.
Step 2
In a large bowl, mash the bananas using a fork until smooth. Add in the melted butter or coconut oil and mix until combined. This ensures the banana flavor is evenly distributed throughout the batter.
Step 3
Stir in the sugar, beaten egg, and vanilla extract; mix until they are well blended. You’re building the foundation of flavors for your muffins at this stage.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Step 4
Combine the dry ingredients: flour, baking soda, and salt in a separate bowl. Gradually fold them into the wet mixture, being careful not to overmix. Then, gently fold in the nuts or seeds of your choice.
Step 5
Divide the batter evenly into your muffin pan. Bake in your preheated oven for 18-20 minutes. Insert a toothpick in the center of a muffin; if it comes out clean, they are ready to enjoy!
Storage Options
These muffins keep well at room temperature for up to two days, stored in an airtight container. For longer storage, place them in the fridge for up to a week. Planning to keep them for a longer duration? Freeze them snugly wrapped in plastic wrap and, when ready to eat, reheat in the oven or microwave for that fresh-out-of-the-oven taste.
Variations & Substitutions
Experiment with different flavors by adding chocolate chips or dried cranberries into the mix. Substitute almond flour for regular flour if you’re leaning towards a gluten-free version. For a tropical twist, add shredded coconut into the batter.
Serving Suggestions
Enjoy these muffins fresh out of the oven with a pat of butter for breakfast. They also make a great addition to your lunchbox or a delightful afternoon treat paired with a hot cup of tea or coffee. Looking to treat guests? Serve them with a scoop of vanilla ice cream for dessert.
Frequently Asked Questions
Can I use unripe bananas for this recipe? Ideally, ripe bananas are best because they’re naturally sweeter and more flavorful. They also contribute moisture to the batter. If you only have unripe bananas, consider roasting them in the oven to enhance their natural sweetness before mashing.
Is it necessary to use paper liners for the muffin tin? While not necessary, paper liners help muffins release easily from the pan and make them easier to handle. You can skip them if you ensure the muffin tin is well-greased to prevent sticking.
What can I do if my muffins turn out dry? Overbaking is often the culprit for dry muffins. Check your oven’s temperature with an oven thermometer, and test the muffins a minute or two before the expected time. Additionally, ensure accurate ingredient measurements, especially the bananas, as they add moisture.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Banana Crunch Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 0.5 tsp ground cinnamon
- 0.5 cup chopped walnuts toasted
- 3 ripe bananas mashed
- 1 large egg lightly beaten
- 1 cup butter melted
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking soda, salt, sugar, and cinnamon.
- Stir in the chopped walnuts.
- In a separate bowl, mix mashed bananas, egg, melted butter, and vanilla extract.
- Pour the banana mixture into the dry ingredients and fold together until combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
