Award Winning Banana Nut Muffins Recipe

I’ve always been a fan of Banana Nut Muffins. The combination of mashed bananas, melted unsalted butter, and crunchy walnuts creates an irresistible treat. When mixed with all-purpose flour, baking soda, and a hint of vanilla extract, each bite delivers exceptional flavor that keeps me coming back for more.

I’ve tinkered with a few muffin recipes over the years, but these Award Winning Banana Nut Muffins totally steal the show every time. I learned the secret from experimenting with a mix of ingredients like all-purpose flour, baking soda, baking powder, and salt that create the perfect rising texture, and then I throw in mashed, overripe bananas along with granulated sugar to balance the flavor.

I remember when I first used a beaten egg, melted unsalted butter, and vanilla extract, it took these muffins from good to great. Adding in chopped walnuts gives them a crunchy twist that perfectly complements that soft banana flavor.

I’ve seen variations of this recipe at county and state fairs, and it’s impressive how these treats maintain a bakery style appeal while being quick and easy to make. Trust me when I say, these muffins are the definition of delicious, perfect for any occasion where you need a sweet treat.

Why I Like this Recipe

I love this recipe for a few reasons. First, its super easy to make and that makes me feel like I can whip it up anytime I have ripe bananas lying around. I dont have to worry about complicated steps or too many ingredients.

Second, I really enjoy how tender and moist the muffins turn out. Even though I mix the batter just enough so they dont get overmixed, they still rise perfectly and keep that soft texture.

Third, the walnuts add an awesome crunch that balances out the sweetness of the bananas and sugar. It’s a cool mix of flavors and textures that always puts a smile on my face whenever I take a bite.

Lastly, knowing that these muffins have won awards at county and state fairs makes me feel extra proud every time I bake them. It’s like holding a little piece of delicious history in my own kitchen.

Ingredients

• All-purpose flour: Carbohydrates provide energy and structure for these muffins.
• Overripe bananas: High in fiber, natural sugars, and moisture to make the muffins delightfully sweet.
• Unsalted butter: Adds rich fat and moisture, giving the muffins a tender crumb.
• Chopped walnuts: Provide protein, healthy fats, and a crunchy texture to elevate every bite.
• Granulated sugar: Sweetens the muffins naturally while balancing the banana’s tangy flavor.
• One large egg: Contributes protein and acts as a binder, holding muffin goodness together.
• Vanilla extract: Enhances overall flavor with its sweet, warming aroma.
• Baking soda: Helps muffins rise by reacting with the acidic bananas for airiness.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 overripe bananas, mashed
• 3/4 cup granulated sugar
• 1 large egg, lightly beaten
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (or pecans if you prefer)

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners.

2. In a medium bowl, mix together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a larger bowl, mash the 3 overripe bananas til they’re almost a puree.

4. Stir in 3/4 cup granulated sugar, 1 lightly beaten large egg, and 1/3 cup melted unsalted butter until well combined.

5. Mix in 1 teaspoon vanilla extract to the banana mixture.

6. Gradually stir the dry ingredients into the wet ingredients, making sure not to overmix cause you want the muffins tender.

7. Gently fold in 1/2 cup chopped walnuts until evenly distributed.

8. Spoon the batter into the lined muffin tin, filling each cup about 2/3 full, so they have room to rise.

9. Bake for around 18-20 minutes or until a toothpick inserted into the center comes out clean.

10. Let the muffins cool in the pan for 5 minutes, then move them to a cooling rack. Enjoy your award winning banana nut muffins!

Equipment Needed

1. Oven – for preheating and baking.
2. Muffin tin – to hold your batter, plus paper liners for easy removal.
3. Medium bowl – to mix together the dry ingredients like flour and baking soda.
4. Large bowl – to mash bananas and combine the wet ingredients.
5. Fork or potato masher – to mash the overripe bananas until near puree.
6. Measuring cups and spoons – to accurately measure flour, sugar, and spices.
7. Mixing spoon or spatula – for stirring and folding ingredients without overmixing.
8. Toothpick – to check if your muffins are baked through.
9. Cooling rack – so you can let the muffins cool evenly after baking.

FAQ

Award Winning Banana Nut Muffins Recipe Substitutions and Variations

• Instead of 1 1/2 cups all-purpose flour, you can use whole wheat flour or a gluten-free all-purpose blend if ya want a different texture.
• If you run out of baking soda, try using a combination of 1/2 teaspoon baking soda mixed with an extra 1/2 teaspoon of baking powder to help the muffins rise.
• You can swap the 3/4 cup granulated sugar with coconut sugar or even brown sugar for a richer flavor in the muffins.
• Instead of 1 large egg, you could mix 1 tablespoon of flaxseed meal with 3 tablespoons of water as a vegan substitute.
• If you’re not a fan of walnuts, try using chopped almonds, pecans, or even sunflower seeds for a different crunch.

Pro Tips

1. Remember, dont overmix your batter once you add the dry ingredients – stirring too much can make your muffins dense and tough.
2. Make sure your bananas are really overripe and mushy, not just a little soft; this will add extra moisture and flavor to your muffins.
3. Gently fold in your chopped nuts at the very end so they get spread evenly without sinking to the bottom.
4. Once they come out of the oven, let your muffins cool in the pan for a few minutes then move them to a rack – trust me, this really helps avoid a soggy bottom.