As somebody who recurrently assessments recipes and in addition occurs to stay alone, I typically discover myself with the dilemma of getting plenty of extras. This isn’t a nasty factor, in fact. I’ve made buddies with neighbors and at all times have treats to carry to the workplace. However generally, I simply need to make one thing that’s not left hanging round my home for weeks. (Once I developed this recipe a number of months in the past, I ate it each night time for seven days straight.) I do know I’m not alone within the wrestle, so I’ve devised the final word small-batch banana nut muffins recipe. That’s proper—these make a complete of six muffins. You’re welcome.
The Case for Placing Nuts in Your Muffins
I’ve gone on report saying that I detest nuts in my desserts. I don’t need walnuts in my brownies or chocolate chip cookies, butter pecan ice cream is a move, and—scorching take—I can’t deal with a Snickers bar. The feel feels extra like a nuisance than a technique to improve a deal with. Perhaps you’ll say I’m being excessive, however nuts are like land mines getting in the way in which of a fudgy brownie or fluffy cake.
The exception to this rule is placing the nuts on high of the dessert. Garnishing a cake with slivered almonds or a nutty crumble is my most well-liked methodology of using nuts in baked items. And that’s precisely what we’ve carried out right here with this banana nut muffins recipe. We’re taking all the very best components of the banana nut muffin and including a number of tweaks to maintain the feel and taste top-notch.
Key Substances for these Banana Nut Muffins
- Pecans. Substitute with no matter you could have available. Walnuts or almonds are nice options.
- Oats. Optionally available, however I like taking part in on the marginally nutty taste of oats for the topping.
- Egg. Only one! Bear in mind: small-batch.
- Greek yogurt. Yogurt provides moisture whereas additionally serving to with the leavening. If you happen to don’t normally have yogurt available, freeze yogurt in ice dice trays and retailer the cubes in a freezer-safe bag. Merely thaw and use as wanted.
- Olive oil. Prioritize the good things on this recipe—you’ll style it in these muffins.
- Tahini. A bit of untraditional, however I like the savory and barely nutty taste that enhances this recipe’s sweeter components.
- Maple syrup. I’m not a fan of tremendous candy treats, however maple syrup provides dimension.
- Miso. If you happen to’ve caught on, I like utilizing savory components in my baking. A bit of miso lifts all of the flavors.
- Banana. One banana is all you want. That random banana sitting in your counter? It’s the right contestant.
- Flour. All-purpose for these muffins.
- Baking Soda and Powder. Each maintain these muffins mild and fluffy.
- Salt. If you happen to’re not salting your sweets, begin yesterday.
- Cinnamon and Nutmeg. These warming spices improve the muffins’ taste with out overpowering the banana.
- Vanilla. These days, I’ve thought-about vanilla optionally available in my recipes. (It may be so costly!) Use it if in case you have it, however don’t fret if you happen to don’t!
Suggestions for Making Banana Nut Muffins
A couple of ideas and tips to make sure success.
- Let components come to room temperature. This may drastically impression the ultimate outcome.
- Mash the banana by itself, then add to the moist components. Not solely does this guarantee a fair distribution within the batter, however it additionally brings out the banana’s moisture.
- For bakery-style and domed muffins, fill your muffin tin to the highest. I additionally suggest utilizing parchment squares as a substitute of standard liners as this may assist create the rounded domed form. This recipe works with common muffin liners, however you may discover a bit extra spreading on high of the muffin tin. Utilizing giant parchment squares additionally retains the crumble in place.
- Gently press the crumble into the highest of the batter. This ensures that the crumble will stick with the muffin as a substitute of falling off throughout baking.
Easy methods to Retailer and Freeze Leftovers
These banana nut muffins are extremely simple to retailer. (That’s, if you find yourself with leftovers in any respect!) After letting the muffins cool fully, wrap muffins individually in beeswax or plastic wrap, then place them into a bigger freezer bag. To reheat, take away particular person muffins from the freezer and maintain them within the fridge in a single day. Alternatively, unwrap and toss muffins within the oven to thaw at 350 F for a couple of minutes.
Description
A simple, small-batch banana nut muffin recipe that yields six fluffy and moist muffins.
For the crumble:
- 60 grams pecans, chopped (1/2 cup)
- 2 tablespoons brown sugar
- 1 tablespoon rolled oats
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the muffins:
- 1 egg, room temperature
- 2 tablespoons Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons tahini
- 5 tablespoons maple syrup (simply over 1/4 cup, 3oz)
- 1 teaspoon miso
- 1/2 teaspoon vanilla
- 1 giant banana (1/2 cup mashed)
- 120 grams flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Prep the crumble. Add all the components to a small bowl and toss collectively till every thing is evenly coated in oil and distributed. Put aside.
- Preheat oven to 400 F. Line a 12-cup muffin pan with six liners, evenly spacing them out.
- Make the batter. In a big mixing bowl, add the egg, Greek yogurt, olive oil, tahini, maple syrup, miso, and vanilla. Whisk till completely mixed and easy.
- Mash the banana till very effectively mashed. Add to the batter.
- In a small bowl, add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift collectively to make sure every thing is evenly mixed, then add to the moist components. Utilizing a spatula, fold and mix the moist and dry components till the batter simply comes collectively.
- Utilizing a small cookie scoop, evenly divide the batter amongst the 6 muffin liners. You’ll need the batter to go virtually to the highest of the liner.
- Add a tablespoon of crumble over the batter within the muffin pan and gently press the crumble into the highest of the batter.
- Bake at 400 F for 18-19 minutes till a toothpick comes out clear.
- Take away from oven and let cool in pan for about 5 minutes, then end cooling on a wire rack.
- Take pleasure in!
- Prep Time: 15
- Prepare dinner Time: 20
- Class: breakfast
Key phrases: banana nut muffin
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