I have a couple of fool proof favorite banana bread recipes, but they never seem to translate into a winning muffin. After reading dozens of recipes, I finally settled on one that I found in the Joy of Cooking cookbook. It’s a perfectly tender, lightly swee…
What you'll need
Ingredients
My New Favorite Best Banana Nut Muffin
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup walnuts, lightly toasted in oven, cooled and chopped
1 large egg
3/4 cup packed light brown sugar
2 tablespoons white sugar
1 1/3 cups mashed ripe bananas (2 to 3 large)
6 Tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract
The method
Directions
01
Preheat oven to 375°F and adjust rack to middle position. Put muffin liners in a 12-cup muffin tin and lightly mist with non stick cooking spray.
02
In a large bowl, whisk together flours, baking powder, soda, salt and nutmeg. Stir in chopped nuts.
03
In a medium bowl, whisk together egg, sugars, mashed bananas, oil, and vanilla.
04
Make a well in center of dry ingredients and pour in liquid mixture. Gently stir with a large wooden spoon until just combined – do not overmix.
05
Divide the batter equally among the muffin cups.
06
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 16- 18 minutes.
07
Cool the muffins in the pan for 5 minutes and serve warm or remove them to a wire rack to cool completely.
08
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
My New Favorite Best Banana Nut Muffins
Prep
Cook
Yield
I have a couple of fool proof favorite banana bread recipes, but they never seem to translate into a winning muffin. After reading dozens of recipes, I finally settled on one that I found in the Joy of Cooking cookbook. It’s a perfectly tender, lightly swee…
Ingredients
My New Favorite Best Banana Nut Muffin
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup walnuts, lightly toasted in oven, cooled and chopped
1 large egg
3/4 cup packed light brown sugar
2 tablespoons white sugar
1 1/3 cups mashed ripe bananas (2 to 3 large)
6 Tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract
Cook Like James · The method
Directions
1
Preheat oven to 375°F and adjust rack to middle position. Put muffin liners in a 12-cup muffin tin and lightly mist with non stick cooking spray.
2
In a large bowl, whisk together flours, baking powder, soda, salt and nutmeg. Stir in chopped nuts.
3
In a medium bowl, whisk together egg, sugars, mashed bananas, oil, and vanilla.
4
Make a well in center of dry ingredients and pour in liquid mixture. Gently stir with a large wooden spoon until just combined – do not overmix.
5
Divide the batter equally among the muffin cups.
6
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 16- 18 minutes.
7
Cool the muffins in the pan for 5 minutes and serve warm or remove them to a wire rack to cool completely.
8
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Cook Like James
My New Favorite Best Banana Nut Muffins
Prep
Cook
Yield
I have a couple of fool proof favorite banana bread recipes, but they never seem to translate into a winning muffin. After reading dozens of recipes, I finally settled on one that I found in the Joy of Cooking cookbook. It’s a perfectly tender, lightly swee…
Ingredients
My New Favorite Best Banana Nut Muffin
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup walnuts, lightly toasted in oven, cooled and chopped
1 large egg
3/4 cup packed light brown sugar
2 tablespoons white sugar
1 1/3 cups mashed ripe bananas (2 to 3 large)
6 Tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract
Directions
1
Preheat oven to 375°F and adjust rack to middle position. Put muffin liners in a 12-cup muffin tin and lightly mist with non stick cooking spray.
2
In a large bowl, whisk together flours, baking powder, soda, salt and nutmeg. Stir in chopped nuts.
3
In a medium bowl, whisk together egg, sugars, mashed bananas, oil, and vanilla.
4
Make a well in center of dry ingredients and pour in liquid mixture. Gently stir with a large wooden spoon until just combined – do not overmix.
5
Divide the batter equally among the muffin cups.
6
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 16- 18 minutes.
7
Cool the muffins in the pan for 5 minutes and serve warm or remove them to a wire rack to cool completely.
8
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
