Banana Nut Muffins
Banana Nut Muffins - a flavorful breakfast muffin with a brown sugar-cinnamon-pecan Streusel topping
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon divided
- 2 large eggs at room temperature
- 1 cup brown sugar divided
- 1/4 cup sugar
- 1 cup milk
- 1/3 cup oil
- 3/4 cup mashed banana 2 small, very ripe bananas
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans divided
- 1/2 cup thinly sliced banana for topping
In a large bowl, combine flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
Whisk together eggs, 3/4 cup brown sugar, and white sugar, then add in milk, oil, mashed bananas, and vanilla.
Fold wet ingredients into dry ingredients and stir until all the flour is incorporated -- DO NOT over mix or muffins will be tough. Batter will be thick and lumpy. Fold in 3/4 cup chopped nuts.
Spoon into prepared muffin tins, 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 batter. Place a couple thin slices of banana on each muffin.
Bake muffins at 425 degrees for 5 minutes. Reduce oven temperature to 375 degrees and continue to bake for 25-26 minutes, or until tops are lightly golden.
Cool in muffin tins for 10 minutes.