Banana Nut Muffins
Ingredients
DRY INGREDIENTS
- 1 ½ c. flour
- ⅓ c. sugar
- ⅓ c. brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
WET INGREDIENTS
- ⅓ c. oil
- 1 egg
- ¼ c. buttermilk or milk
- 1 c. mashed banana (about 1-2 bananas)
- 1 tsp. vanilla
MIX-INS
- ¾ c. nuts (walnuts or pecans). Reserve 1/4 c. for muffin tops chopped
Instructions
- PREP
- Line muffin pan with muffin liners, or spray with non-stick spray.
- Mash bananas in a separate bowl and set aside.
- Mix together dry ingredients.
MAKE BATTER
- Place dry ingredients in bowl.
- Add oil, buttermilk, egg, mashed banana, and vanilla and mix well.
- Scoop batter into muffin liners ¾ full. Sprinkle muffin tops with chopped nuts.
BAKE
- Bake at 375° for 10 minutes. Reduce to 350° and bake an additional 13-15 minutes until center is firm to touch. (oven time may vary). Let cool and store in air-tight container.
Notes
TO MAKE GLUTEN-FREE
If time allows, let the muffin batter rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time and keep in the refrigerator for a few days to just bake up a few at a time.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.