Banana Nut Muffins

Photo by: K. Henriques

I think I’ve mentioned that anytime bananas start to turn brown I’ll throw them in the freezer to use for baked goods. I’m trying to kick the habit of just making banana bread with the thawed bananas so I decided to try these delicious looking banana nut muffins.

The recipe is really easy: mix the dry ingredients together, mix the wet ingredients together. Be sure to follow the tips about not over-mixing and filling the muffin cups up to the brim. I rarely make jumbo muffins, so I decided to do that since it was an option. I didn’t have jumbo muffin liners so I just sprayed it really well. This is the first time I’ve seen putting both walnuts and demerara or turbinado sugar on top so that was a nice change from what I’ve done in the past as well.

These muffins were so good! I loved the crunchy top and felt like they had a ton of flavor. If you’re able to eat them soon after coming out of the oven that would be my recommendation but they were good leftover too. I always just put any leftovers in a Tupperware container or zip lock bag, but I noticed the tips included only partially cover the muffins since completely covering them will soften the top making it less crunchy. Definitely a good tip to remember!

Baking Ease10
Time Spent10
Taste10
Visual10

Recipe Used: The Cozy Plum

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