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Award Winning Banana Nut Muffins

Award Winning Banana Nut Muffins

These award-winning banana nut muffins feature a unique two-temperature baking method that creates bakery-style domes with a super moist interior. Made with ripe bananas, oil, butter, and brown sugar, they strike the perfect balance between sweet banana flavor and nutty crunch. The recipe includes tips for perfect ripeness and an optional streusel topping for added texture.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups well-mashed ripe bananas (typically 3 large bananas)
  • ¼ cup avocado oil or vegetable oil or canola oil
  • ¼ cup unsalted butter, melted and cooled at least 5 minutes
  • ½ cup sugar
  • ½ cup light brown sugar, tightly packed
  • 2 large eggs, room temperature preferred
  • ¼ cup buttermilk, room temperature preferred
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup walnuts or preferred nuts (for mixing in batter)
  • ½ cup all-purpose flour (for streusel topping, optional)
  • ½ cup brown sugar (for streusel topping, optional)
  • ¼ teaspoon salt (for streusel topping, optional)
  • ¼ cup unsalted butter, cold (for streusel topping, optional)

Equipment

  • muffin tin
  • paper liners
  • large mixing bowls
  • fork or potato masher
  • Whisk
  • ice cream scoop

Method
 

Instructions
  1. Preheat oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. Place peeled bananas in a large bowl and use a fork or potato masher to mash them until well-mashed but with some small lumps remaining.
  3. Add oil and melted butter to the bananas and stir well to combine.
  4. Stir in both sugars until well-combined with the banana mixture.
  5. Add eggs, buttermilk, and vanilla extract and stir well. Set the wet mixture aside.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Add dry ingredients to the wet batter and gently fold in until just combined, being careful not to overmix.
  8. Portion batter into prepared muffin tin, filling each liner about ¾ full.
  9. If making streusel topping, combine flour, brown sugar, and salt in a bowl, then cut in cold butter until mixture is crumbly.
  10. Sprinkle streusel topping generously over muffin batter if using.
  11. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for additional 15-18 minutes until golden brown and toothpick comes out clean.
  12. Let muffins cool in pan for 5 minutes before transferring to wire rack to cool completely.

Notes

Use ripe bananas with brown speckles for best flavor. Room temperature ingredients emulsify better. Don't overmix the batter - a few flour streaks are okay. For perfect muffins, rotate pan halfway through baking. Muffins freeze well for up to 3 months.