I’m back with another banana recipe! This time, it’s banana nut muffins. They’re soft, moist, and full of flavor thanks to the bananas and butter inside. Actually, it’s butter made into ghee that contributes to how rich these muffins taste. And even richer still are my favorite parts of these banana nut muffins: their tops. They’re thick and deeper in flavor than the interiors of the muffins — although like I’ve said, those are pretty spectacular too. Studded with pecans or walnuts, whatever you like, they’re a delight to eat.
Looking for other muffin recipes? Try my Vegan Spiced Apple Muffins or my Blueberry Muffins. If you’d rather have banana bread, I’ve got you covered with my Best Eggless Banana Bread as well.
Banana Nut Muffins
Course: Dessert, Breakfast, SnacksCuisine: American12
muffins20
minutes25
minutesIngredients
2 cups whole wheat flour
3/4 cup granulated sugar
3/4 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
4 tsp baking powder
4 tbsp water
3 overripe medium bananas, mashed
1/4 cup yogurt or curd
6 tbsp melted ghee
1/2 cup chopped walnuts or pecans
Directions
- Preheat oven to 350 degrees F. Line a muffin tray with muffin liners.
- Combine flour, sugar, baking soda, and salt in a large mixing bowl.
- Stir together oil, baking powder, and water in a small bowl. It should be fizzy; this mixture provides leavening in place of eggs.
- Combine mashed bananas, yogurt, butter, and egg replacement mixture in a medium mixing bowl. Gradually fold wet ingredients into dry ingredients until just combined, then fold in about 3/4 of the nuts.
- Scrape batter into muffin cups and top with remaining nuts. Bake until the muffins are golden brown and toothpick inserted in center comes out clean, about 20-25 minutes. Serve warm.
This recipe was adapted from Cook’s Illustrated’s Best Banana Bread.
