banana muffin

Brighten up breakfast with banana crumb muffins! Crowned with brown sugar crumb topping and drizzled with vanilla glaze, these are the BEST banana muffins!

Banana Crumb Muffins

brown sugar

flour

cinnamon

salt

Tbsp unsalted butter, melted

tsp vanilla extract

sugar

tsp baking powder

tsp baking soda

tsp salt

banana

low-fat vanilla yogurt,

unsalted butter, melted and slightly cooled

egg,

sugar,

vanilla bean paste (or extract)

Tbsp milk

Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.

Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

For the glaze, whisk together powdered sugar, salt, vanilla bean paste, and milk in a small bowl. Drizzle glaze over muffins and let set before serving.

I made banana bread this week, but your muffins with the crumb topping and drizzle look SO much better!!!

Nothing beats a warm banana muffin Laura! And that crumb topping seals the deal!

I made the muffins and OMG!!!  They are wonderful!  And they keep, without refrigeration, for several days.  I also turned them into mini-muffins for an event we are attending and the recipe makes 36 minis.  Thank you for such a wonderful addition to my muffin list!

These muffins are so delicious! They’re moist, flavorful, and lighter in texture than banana bread. I’ve made them with plain Greek yogurt and also full fat sour cream and both work great. The first time I made them I didn’t melt the butter for the crumb topping, and while the topping still tasted yummy, it was a bit crumbly and messy to eat. Second time, I melted the butter as the recipe states and the topping was perfect and stayed put. The icing really provides the wow factor, but they're good enough on their own without it!

I made these this weekend and they are really yummy. They are very light with an interesting combination of flavor and texture. Thanks for a delicious and favorite new muffin!

This is probably the best muffin I have ever eaten!! Amazing recipe!!

How to make Banana Nut Muffins with browned butter! These are gourmet, better-than-bakery muffins and I think you'll love them!Instructional how-to VIDEO included below the recipe!

Banana Nut Muffins

Tablespoons unsalted butter (cut into 10 pieces (142 grams))

bananas (the riper/browner the better!, peels removed, well-mashed *)

sugar ((100 grams))

light brown sugar (tightly packed (100 grams))

eggs (room temperature preferred)

buttermilk (room temperature preferred (60 milliliters))

Tablespoon vanilla extract

all-purpose flour ((250 grams))

cornstarch

baking powder

baking soda

pecans

Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.

Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.

Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.

Allow browned butter to cool for at least 20 minutes before proceeding.

Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.

Stir mashed bananas into butter and stir well. Add sugars and stir again.

Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.

Portion batter into prepared muffin tin, filling each liner ¾ of the way full.

Sprinkle with remaining chopped pecans and coarse sugar, if using.

Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool and enjoy!

https://www.youtube.com/watch?v=xUS8rugC46c

Banana Nut Muffins that are better than anything you can buy at the bakery! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE: https://sugarspunrun.com/banana-nut-muffins/

Ingredients
10 Tablespoons unsalted butter cut into 10 pieces (142g)
3 ripe bananas the riper/browner the better!, peels removed, well-mashed *
½ cup sugar 100g
½ cup light brown sugar tightly packed (100g)
2 large eggs room temperature preferred
¼ cup buttermilk room temperature preferred (60ml)
1 Tablespoon vanilla extract
2 cups all-purpose flour 250g
2 teaspoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/4 cups chopped pecans or walnuts divided
sugar for sprinkling optional

Instructions
1.  00:21  Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.

2.  01:21  Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
Allow browned butter to cool for at least 20 minutes before proceeding.

Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.

3.  01:49  Stir mashed bananas into butter and stir well. Add sugars and stir again.
Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.

4.  02:53  In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

5.  03:18  Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve 1/4 cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.

6.  04:15  Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.  
Sprinkle with remaining chopped pecans and coarse sugar, if using.
Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool and enjoy!





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How to Make Banana Nut Muffins

Mashed banana keeps these Banana Flax Muffins soft, sweet, and moist without using a ton of added sugar or oil. An easy, breakfast-worthy muffin!&nbsp;

Banana Flax Muffins

bananas* (0.34)

Tbsp brown sugar (0.08)

vanilla (0.14)

olive oil (0.32)

all-purpose flour (0.11)

tsp baking powder (0.04)

salt (0.02)

flaxseed (0.12)

walnuts (optional) (0.57)

Preheat the oven to 425ºF. In a medium bowl whisk together the mashed banana, egg, brown sugar, vanilla, and olive oil.

In a separate medium bowl, stir together the flour, baking powder, salt, flaxseed, and walnuts.

Pour the wet ingredients into the bowl of dry ingredients and stir them together just until no dry flour remains on the bottom of the bowl. Avoid over stirring the batter.

Line six wells of a muffin tin with paper liners, then divide the batter evenly between the six wells. It should fill the wells almost to the top.

Transfer the muffins to the oven and bake at 425ºF for five minutes, then reduce the heat setting to 350ºF without opening the oven door, and bake for an additional 20 minutes.

After baking, remove the muffins from the tin to allow them to cool. Enjoy the muffins immediately, or allow them to cool completely and then store in an air-tight container in the refrigerator.

Vegan Banana Muffins make the best grab and go breakfast or afternoon treat. All you need is ripe, spotty bananas, plus 10 easy ingredients!

Vegan Banana Muffins

flax

water

all purpose flour (spooned and leveled)

ripe* bananas (mashed (about 1 cup)

light brown sugar

non-dairy milk

vegan butter oil

vanilla extract

apple cider vinegar or lemon juice

dairy-free chocolate chips

walnuts (optional)

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Combine the ground flax and water in a small bowl and mix well; let sit for at least 5 minutes, to thicken.

Dry Ingredients: Add the flour to a large mixing bowl, then add in the baking powder, baking soda, cinnamon, and salt. Whisk until combined, then form a well in the center of the bowl.

Wet Ingredients: Break the bananas into pieces and place in a smaller bowl. Mash the bananas well with a fork, mixing the mixture until it is mostly smooth and glossy.  Add the brown sugar, flax egg, milk, melted butter or oil, vanilla, and vinegar to the center of the bowl. Mix well, until a thick batter forms. Fold in the chocolate and walnuts, if using.

Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!

Bake: Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 15 to 18 minutes, until the tops of the muffins are slightly golden.

Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.

Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these banana muffins for up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

Top 4 banana muffin recipes from across the web

The most viewed banana muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Banana Crumb Muffins

Banana Nut Muffins

Banana Flax Muffins

Vegan Banana Muffins

Top 4 banana muffin recipes from across the web

The most viewed banana muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Crumb Muffins

Banana Nut Muffins

Banana Flax Muffins

Vegan Banana Muffins

The most viewed banana muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine