I developed these because I was always looking to make some banana muffins as a grab and go option when I don’t have time for breakfast. I always found that the typical banana muffins or a banana mix in muffin form, was not satisfying enough, they’d be a bit dry and overall the wrong crumb for a decadent muffin. These however, are delectable and will be on a constant rotation in our home.
Café Worthy Banana Nut Muffins
Ingredients
Muffins
- 1 tbsp vanilla extract
- 3 tbsp unsalted butter melted
- 4 bananas mashed [about 1 ⅓ cups]
- 1 large egg
- 3 tbsp light brown sugar
- 2 tbsp granulated sugar
- Pinch of nutmeg
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ⅓ cup + 1.5 tbsp all-purpose flour OR almond flour
- 1 tbsp. cornstarch
- 1 cup oat flour OR AP flour
Toppings
- ½ cup old fashioned or rolled oats
- 1/4 tsp cinnamon
- 2 tbsp. brown sugar
- 2 tbsp. butter melted
Instructions
- Instructions
- Grease 8 cups of a standard muffin pan.
- Preheat oven to 400°F.
- In a small bowl, mix together all topping ingredients and set aside
- Stir together flour, baking powder, baking soda and salt.
- In a separate bowl, mash bananas. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- Add flour mixture to banana mixture and stir, just to combine.
- Gently stir in melted butter. *Don’t over-mix the batter.*
- Spoon the batter into prepared muffin pan (FILL)
- Sprinkle topping mix over each muffin (try not to spill over onto the tray).
- Bake at 400°F for 5 minutes, then 350°F for 13-20 minutes. Makes 12 muffins.