Banana Nut Bread Muffins Moist – These easy banana bread muffins are a delicious way to start the day and they also make a sweet snack. You can quickly mix this recipe by hand without mixing. After you make your first batch, this will become one of those muffin recipes.
If you have ripe bananas on the counter, print out this recipe, hit the kitchen, and you’ll have a delicious batch of banana bread muffins in about 30 minutes. As an added bonus, your whole house will smell absolutely divine!
Banana Nut Bread Muffins Moist
Banana muffins can be hit or miss. I’ve had amazing cupcakes, but I’ve also had bland ones. This banana bread muffin recipe is a big hit with my whole family, I order it often. It’s moist, just sweet enough, and has great flavor.
Paleo Banana Nut Muffins • Bakerita
The only downside is how quickly the whole batch is gone, no one can resist these cupcakes, especially when served warm.
Although I left out the walnuts due to nut allergies in my family, I think it would be spectacular doubled with walnuts or pecans. I also love making these as Chocolate Chip Banana Muffins or even Blueberry Banana Muffins.
My kids love these tasty muffins for breakfast, and they are also a popular snack in my family. Basically, you can’t go wrong with this simple recipe.
Most banana bread and muffin recipes call for ripe bananas. The riper the banana, the easier it is to mash. In addition to being easy to darken, ripe bananas are sweeter and more flavorful, which is perfect for banana bread.
Easy Banana Nut Muffins
You don’t have to use overripe bananas, but I think these muffins are best when made with brown, overripe, unattractive bananas.
Absolutely! Allow the muffins to cool completely, then place in a freezer bag and store in the freezer. Muffins can be defrosted in just an hour on the counter or in the microwave for 20-30 seconds.
Want to make this as a bread instead of a muffin? Go to my easy banana bread recipe or try my banana bread recipe.
Feel free to add a bowl of chocolate chips or chopped nuts. You can even add blueberries!
Best Banana Nut Muffins Recipe
Calories: 214 kcal Carbohydrates: 32 g Protein: 2 g | Fat: 8 g | Saturated fat: 5 g | Cholesterol: 47 mg | Sodium: 121 mg | Potassium: 171 mg | Fiber: 1 g | Sugar: 17 g Vitamin A: 295 IU Vitamin C: 2.6 mg | Calcium: 31 mg Iron: 1 mg
I hope your family enjoys these Banana Bread Muffins as much as mine does! I think I’ve made them three times this month, my kids are asking for them! I have some other great recipes you might want to try too.
If your family loves chocolate as much as mine, you have to make these Chocolate Banana Muffins.
If you love muffins, you must try these banana muffins. The best way to describe them is if banana bread and oatmeal scotch were rolled into one, this would be the result. This is one of my all time favorite muffins.
Banana Bread Walnut Crunch Muffins
Shugary Sweets has a delicious recipe for Snickerdoodle Banana Bread. You can’t go wrong bringing cinnamon and sugar to a banana bread party!
Finally, you can’t go wrong adding chocolate and peanut butter to your banana bread. Check out Two Peas and Their Branch for their delicious peanut butter banana bread recipe. If you have overripe bananas on your counter, these healthy banana muffins are an amazing use for them. They are made with whole wheat flour and whole oats, without butter or refined sugar. That’s why they are nutritious, healthy and very satisfying for breakfast, snack or even dessert!
I like to keep the bananas because my kids like them all week long. And when they start to ripen and I feel like baking, these Banana Walnut Muffins are the perfect healthy treat. I also love using them to make banana bread and or freeze bananas for smoothies later.
I recommend using parchment paper for muffins. The cupcakes break open this way and are very hard to clean! If you have a really good non-stick muffin pan, you can get away with just a little cooking spray. This part is optional, but I like to sprinkle the granulated sugar on top with the fresh oats.
Classic Banana Nut Muffins Recipe
When these healthy banana pecan muffins come out of the oven, they’re fluffy, golden, and totally moist and irresistible. Be sure to cool in the muffin pan for 5 minutes, then cool on a wire rack.
Once the muffins have cooled to room temperature, transfer them to an airtight container. If stored at room temperature, it will last for several days, and if stored in the refrigerator, it will keep well for up to a week.
Yes, these cupcakes freeze very well and can be frozen for up to 3 months. Simply place them in a freezer-safe bag or container, then scoop out individual muffins as needed to enjoy. You can freeze them in the microwave for 30-60 seconds until slightly warmed.
We are obsessed with these Banana Walnut Muffins, they are healthy, wholesome, so moist and fluffy. I love that they are made with good ingredients like whole wheat flour, oats and bananas and naturally sweetened with maple syrup. They are the perfect portable breakfast and can double as a snack or even dessert.
The Best Banana Muffins
If you try this healthy healthy banana muffin recipe or any other recipe, don’t forget to rate the recipe and leave me a comment below. I’d love to hear your experience doing this. And if you take some photos of it, share it on Instagram so I can repost it to my stories!
Healthy Banana Muffins are made with healthy ingredients like whole wheat flour and oats with no butter or refined sugar – moist and fluffy.
Recipe: This recipe is adapted from Cookie and Kate with over 600 reviews. I didn’t make any changes other than writing the instructions.
Storage: Store leftovers in an airtight container with a paper towel underneath to absorb moisture. It will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
The Ultimate Healthy Banana Muffins
Substitutions: For best results, follow the recipe as is. However, here are some common substitutes that will work well in this recipe.
Calories: 220 kcal, Carbohydrates: 29 g, Protein: 5 g, Fat: 11 g, Saturated fat: 6 g, Cholesterol: 28 mg, Sodium: 202 mg, Potassium: 163 mg, Fiber: 3 g, Sugar: 1. Vitamin A: 60 IU, Vitamin C: 2 mg, Calcium: 43 mg, Iron: 1 mg Lightly sweetened with honey, these fluffy banana pecan muffins are a delicious way to consume overripe bananas.
When I was in cookery school, the chefs would randomly (and horribly!) check our bins to make sure we weren’t throwing away any scraps that might turn into something else. I quickly learned that absolutely nothing is wasted in restaurant kitchens: hard bread is turned into breadcrumbs and croutons; the bones become stock; Vegetable things become juicy; Decorating the cake becomes the trifle of the dessert; And old bananas are made into muffins, cookies, banana bread or banana ice cream. These fluffy banana pecan muffins, sweetened with honey and enriched with Greek yogurt, are one of my favorite ways to use up overripe bananas. Instead of putting nuts in the batter, I sprinkle honey and cinnamon on top to give each muffin a sweet and crunchy topping.
As you can see, you want your bananas to be quite brown; The browner and crispier the better! To speed up the ripening process, place the banana in a brown paper bag and fold it over.
Banana Bread Muffins
If you have overripe bananas that you’re not ready to bake with, peel them first and then place them in a resealable plastic bag in the freezer. Most banana bread recipes call for about three ripe bananas, so I freeze them in batches of three and freeze them whenever I feel like baking.
To start, make the nut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Put it aside.
Pour the batter into the prepared muffin pan (the cups will be very full) and spread evenly over the nuts.
Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack and let them cool for at least 10 minutes before serving.
Vegan Banana Bread Muffins
I’d love to hear how it turned out! Please let me know by leaving a comment below. Or take a photo and share it
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