Banana Nut Muffins

Banana nut muffins are such a wonderful smell baking! Sundays are a great day to bake up a batch or 2 of muffins for breakfast. They are so good with just a touch of butter and maybe some honey. But in addition to having these delicious banana nut muffins for Sunday breakfast, we now have snacks for the week.

this Recipe

If you are finding your self sleeping in just a few more snooze alarms than you should, these muffins are a great grab and go for eating when you get to work, or between classes. They store great in one big bag or put them in small bags for lunches, or the snack drawer! I like to heat them up for about 30 seconds to bring the banana flavors to life.

We make these banana nut muffins with roasted walnuts. Roasting the walnuts gives them a more intense flavor, and they are just so crunchy! You could do the same for pecans. Pecans have a higher burn factor so keep an eye on them when you roast them!

Ingredients You Will Need

Ingredients for Cupcakes:

• Flour: Provides structure to the cupcakes and helps them hold their shape.
• Sugar: Sweetens the cupcakes and adds moisture, contributing to a tender crumb.
• Dutch cocoa powder: Gives the cupcakes a rich, deep chocolate flavor and dark color.
• Baking soda: Helps the cupcakes rise by producing carbon dioxide bubbles when combined with acidic ingredients like cocoa powder.
• Baking powder: Acts as a leavening agent, further helping the cupcakes rise and become light and fluffy.
• Espresso powder: Enhances the chocolate flavor without adding a distinct coffee taste, making the chocolate more intense.
• Salt: Enhances the flavor of the other ingredients and balances the sweetness.
• Buttermilk: Adds moisture and tenderness to the cupcakes’ texture.
• Vegetable oil: Contributes to the moistness of the cupcakes and helps keep them soft.
• Eggs: Provide structure, moisture, and richness to the cupcakes.
• Vanilla extract: Enhances the flavor of the cupcakes and adds a warm aroma.

Ingredients for Chocolate Buttercream:

• Butter: Forms the base of the buttercream, providing richness and a creamy texture.
• Unsweetened cocoa (Dutch-processed): Adds intense chocolate flavor and dark color to the buttercream.
• Confectioner’s sugar: Sweetens the buttercream and helps to thicken it to a spreadable consistency.
• Heavy cream: Adds richness and smoothness to the buttercream, helping to achieve the desired texture.
• Vanilla extract: Enhances the flavor of the buttercream with its warm, aromatic notes.
• Espresso powder: Deepens the chocolate flavor of the buttercream without adding a distinct coffee taste, making it richer and more complex.

Why you will love these chocolate cupcakes:

You’ll love these chocolate cupcakes with buttercream frosting for several reasons:

1. Decadent Chocolate Flavor: These cupcakes are rich and deeply chocolatey, thanks to the combination of Dutch cocoa powder and espresso powder. Each bite is a blissful indulgence for chocolate lovers.
2. Moist and Tender Texture: With ingredients like buttermilk, vegetable oil, and eggs, these cupcakes boast a moist and tender crumb that practically melts in your mouth. They’re soft, fluffy, and utterly delightful to eat.
3. Perfectly Paired with Buttercream Frosting: The creamy chocolate buttercream frosting takes these cupcakes to the next level of deliciousness. It’s smooth, velvety, and luxuriously sweet, providing the ideal contrast to the rich chocolate cupcakes.

Banana Nut Muffins

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast, brunch

Cuisine: American

Keyword: banana, muffins

Servings: 12 muffins

Calories: 268kcal

Author: Bruce and Dina Miller

Equipment

• Baking Sheet
• large mixing bowl
• Knife
• fork
• Spatula
• Muffin pan
• muffin liners
• icecream scoop

Ingredients

• 1 cup walnuts
• spray oil
• 2 eggs
• ¾ cup milk
• ¼ cup sugar
• ½ teaspoon salt
• 3 bananas ripe
• 2 teaspoon baking powder
• ½ cup butter melted and cooled
• 1 ¾ cups flour
• 2 tablespoon turbinado sugar

Instructions

Instructions for roasting walnuts:

• Preheat oven to 300 F.
• Spray a baking sheet with oil, and spread walnuts out in pan. Roast walnuts for 8 minutes, then turn, and roast for another 5. Watch carefully to ensure they do not burn. Remove from oven, and allow to cool. Chop coarsely using a nut chopper, or a sharp knife on a cutting board. Set aside.
  1 cup walnuts

Instructions for banana nut muffins:

• Adjust oven temperature to 400 F.
• Line muffin pan with paper liners. We like to use the tall ones to give more space for batter and because they give a more bakery shop look! Spray the insides of the liners with oil.
  spray oil
• Whisk eggs and milk in a mixing bowl.
  2 eggs, ¾ cup milk
• Add in Sugar, salt and baking powder. Whisk to combine.
  ¼ cup sugar, ½ teaspoon salt, 2 teaspoon baking powder
• Whisk in melted butter and flour until no lumps remain.
  ½ cup butter, 1 ¾ cups flour
• Peel and cut up banana into a bowl. Smash with a fork. Stir bananas gently into the muffins. Do not over mix. Add 2/3 of the walnuts into the muffin batter. Add bananas gently into the muffins and stir to combine, being careful not to overmix.
  3 bananas
• Scoop the batter evenly into 12 cupcake liners using an ice-cream scoop. Sprinkle walnuts & turbinado sugar on top. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed. 
  2 tablespoon turbinado sugar, 1 cup walnuts

Nutrition

Serving: 1muffin | Calories: 268kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg

Tried this recipe?Let us know how it was!

Here are a few more muffin recipes to try!

And here is a recipe from Sues at We are Not Martha

Peanut Butter Chocolate Muffins