My Favorite Recipes | Banana Nut Muffins

Fast, easy and delicious muffins

I am a sucker for fast and easy recipes that make it seem like you slaved over the dish in the kitchen but you didn't really. These muffins are hands-down one of those recipes. What makes them so attractive is the streusel finish and sliced bananas on top. 

Ingredients

3 cups all-purpose flour 
4 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
2 large eggs
1 cup dark brown sugar
¼ cup granulated sugar
1 cup vanilla soy milk
1/3 cup canola oil
3/4 cup mashed bananas
2 teaspoons vanilla powder
1 cup chopped walnuts 
1 sliced banana

Directions

Preheat oven to 425F degrees. In a large bowl, gently toss together flour, baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs, 3/4 cup brown sugar, and granulated sugar until combined. Whisk in milk, oil, mashed bananas, and vanilla powder. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in 3/4 cup chopped nuts.

Spoon batter into prepared muffin liners, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the muffin batter. Finish with a couple thin slices of banana. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-30 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Recipe courtesy of Sally's Baking Addiction

Posted on April 18, 2015 and filed under Test Kitchen.