Roasted Banana Nut Muffins
Everyone’s been making banana bread and muffins nowadays, and there’s no reason not to! In my journey, I’ve found a few tricks to elevate the flavors and to keep them super soft and moist.
Here are my tips: Roasting the bananas and nuts beforehand gives the muffins extra fragrance incomparable to that of the typical banana bread and muffins! The heat brings out the sweetness of the bananas even more, reducing the amount of sugar needed. On top of that, using brown sugar really helps with adding deep caramel notes to the flavor, as opposed to using just white sugar. And lastly, incorporating some almond flour, richly nutty and naturally buttery, contributes to the awesome flavor and helps the muffins stay moist and tender for days!
Let me tell you, these small details in the ingredients and baking process really do make a difference! Tried and true, this banana muffins recipe is going to be a crowd favorite.
This recipe is super simple, and the extra steps of roasting the fruit and nuts are absolutely worth it. If you try this out, please share your experience and pictures with me! Tag me @thebutterbunch_ and use the hashtag on Instagram. Email your photos to email@example.com
Roasted Banana Nut Muffins
- 3 ripe medium bananas
- ** 1/4 cup coconut oil
- ** 1/4 cup sour cream
- 1 large egg
- 1/4 cup granulated sugar
- ** 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 + 1/8 cups all-purpose flour
- 3/8 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- ** 1 cup walnuts
- ** See Notes below
- Preheat the oven to 400°F.
- Place 3 unpeeled bananas on a baking sheet and roast for 15 minutes. Remove from the oven and let cool before peeling.
- Reduce oven temperature to 350°F.
- Spread the walnuts evenly on a baking sheet and toast for 6-8 minutes, stirring occasionally. Set aside and let cool.
- In a large bowl, whisk together the egg, melted coconut oil, sour cream, white and brown sugars, and vanilla extract. Mash the roasted bananas and mix them in.
- In a small bowl, combine the all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the dry ingredients into the wet in two batches. Do not overmix. Coarsely chop the toasted nuts and fold them into the batter.
- Divide batter evenly among the lined cups, filling to ¾ full. Bake for 22 to 25 minutes. A toothpick inserted in the middle should come out clean when they’re done. Enjoy while they’re still warm or microwave them for 20 seconds if they’re no longer warm!
- For ingredient substitutions and helpful tips, check out the full blog post on Roasted Banana Nut Muffins on The Butter Bunch.
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