Best 2 Super Moist Banana Nut Muffins Recipes

Are you tired of dry, crumbly banana nut muffins that leave you feeling disappointed? It's time to say goodbye to those bland baked goods and hello to a world of moist, flavorful, and downright delicious muffins. In this article, we'll take you on a culinary journey, revealing the secrets to creating super moist banana nut muffins that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SUPER MOIST BANANA NUT MUFFINS

Super Moist Banana Nut Muffins image

This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!

Provided by Paragon

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 overripe bananas
1 1/2 cups sugar
3/4 cup soft unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped (optional)

Steps:

Preheat oven to 375 degrees and lightly butter 24 muffin tins.
In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
Mix in the dry ingredients just until incorporated.
Fold in the nuts if desired with a rubber spatula.
Spoon the batter into the muffin tins to fill them about halfway.
Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.

SUPER MOIST BUTTERMILK BANANA NUT MUFFINS

Super Moist Buttermilk Banana Nut Muffins image

I got this recipe off the Gold Metal flour bag. I must say, the kids and family were skeptical when I told them it was made with Buttermilk. Yet it is by far the moistest, flavorful banana nut muffins I ever made. The texture was perfect and the flavor was just amazing. I actually use this recipe all the time now. Its a 2 loaf...

Provided by Jennifer Alexander

Categories Sweet Breads

Time 45m

Number Of Ingredients 11

Ingredients

1 1/4 c sugar
1 stick softened butter ( i used real butter/salted)
2 eggs ( i use large)
1 1/2 c mashed bananas (the riper the better)
1/2 c buttermilk
1 1/4 tsp vanilla extract
2 1/2 c flour (i sift but you dont have to)
1 tsp baking soda
1 tsp salt
3/4 c walnuts ( i finely chop 1/2 for the batter)
PREHEAT OVEN TO 350 DEGREES. SET RACK IN OVEN TO TOP IF USING GAS STOVE , MIDDLE IF ELECTRIC

Steps:

1. You will need 2 bowls, one for dry and one to mix everything in. Depending on if your making loafs or muffin pans grease just the bottom of pans, cooking spray works just fine. Muffin pans, I use the muffin liners.
2. This is a 2 loaf recipe. I make one loaf and 6 large muffins (I have a large muffin pan) so how many muffins you get depends on the size of your pans and how full you fill your muffin pan
3. First mix all dry ingredients together. I sift mine all together to incorporate them well but you do not have to sift.
4. In second bowl the bigger one that you can use a mixer in first beat softened butter and sugar together till almost creamy
5. Next, add eggs one at a time. Then add buttermilk, then mashed bananas and vanilla... beat with mixer till creamy on medium speed. Add in 3/4 cup of walnuts walnuts.
6. Slowly beat in the flour mixture till you get half of it incorporated. Then you will need to stir in the rest of flour.
7. Split the batter between two loaf pans or 3/4 way full in muffin pan. Sprinkle remainder walnuts on top of batter after it is in pans then place in oven
8. I put my pans on a cookie sheet. When I bake these. I believe it keeps my bread and muffins from browning to fast on bottom.
9. Now depending on what your making will make a difference in how long they will be in the oven. The muffins take about 20-25 minutes no longer. Bread loaves take 40-45 minutes. The recipe calls for alot longer and we found that it just dried them out. I also find that it depends on the oven and wether your using gas or electric. Check it and use toothpick in center for doneness. As long as the toothpick comes out with no batter on it, its done. I have a great gas oven and stove . I have tweaked this to my preference after we got our new stove. Please enjoy this is really a great recipe. For me, I have enjoyed watching my family gobble them up and baking this for them for years.

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. You can tell if a banana is ripe by its color - it should be mostly yellow with a few brown spots.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making your muffins light and airy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Mash the bananas with a fork or potato masher until they are smooth: This will help to distribute the banana flavor evenly throughout the batter.
Add the mashed bananas and nuts to the batter and stir until just combined: Over-mixing will make the muffins tough.
Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.
Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean: Over-baking will make the muffins dry.
Enjoy the muffins warm or at room temperature: Banana nut muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Banana nut muffins are a classic breakfast or snack treat that are easy to make and loved by people of all ages. With this recipe, you can make moist and flavorful banana nut muffins that are sure to be a hit with your family and friends. So next time you have some ripe bananas on hand, give this recipe a try!