Eggless Banana Walnut Muffin. This easy Vegan muffin recipe comes together in minutes!
Soft, moist, and Eggless Banana Walnut Muffins! This easy and vegan muffin recipe comes together in minutes, and they bake up perfectly every time!
They’re crispy on the outside, soft and fluffy on the inside. You only need a couple of ripe bananas and a few basic pantry ingredients to get started.
You don’t need fancy equipment – just use one bowl and stir everything together with a spatula!
Important notes -
Don’t over mix the batter! This is my TOP TIP for the perfect fluffy muffins!
If you fewer bananas don’t worry, that will work too, there will just be slightly less banana flavor in these muffins. You can use 1 extra banana too to get more flavors of banana.
Adjust the sugar according to the sweetness of the bananas. If the bananas are not very ripe then use a bit more sugar to adjust the sweetness of these muffins.
You can easily double or tripled this recipe.
To get fluffy muffins with the nice dome shape on top, fill the muffin pan or the liners up to the very top and get them in the oven immediately.
You can flavor these muffins with cinnamon, nutmeg, cardamom, or saffron.
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Detailed Recipe
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Banana Muffins (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Banana Muffins. Banana Muffins are a snap to make. Just mix the dry ingredients together in one bowl, the wet ingredients in another bowl. Combine the two and you are done. When you pull the banana muffins from the oven their golden brown crusts are delightfully crisp and although their crusts soften once covered and stored, their wonderful moist texture and sweet flavor remain intact.
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Easy Banana Nut Muffins
This Rich moist easy banana muffin recipe with chunky walnuts makes a fast grab and go breakfast recipe or snack.
How to Make Banana Nut Muffins
Hey everyone and welcome to another episode of Sunday Cooking with Mom and Me. Come join mom as she shows us how she makes Banana Nut Muffins. You can add these to any meal or just cook them and enjoy them as a treat on their own. As usual, hit those like and subscribe buttons. We hope you enjoy and be blessed!
Banana Nut Muffins
1.5 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 pinch baking powder
½ teaspoon salt
3 ripe bananas
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven at 375 degrees Fahrenheit. Combine and whisk flour, baking soda, baking powder, and salt in a bowl. Whisk in sugar. Using a fork, mash bananas in a separate bowl. Add mashed bananas, vegetable oil, egg, and vanilla extract. Fully incorporate ingredients. Fold in chopped walnuts.
Pour batter into lined muffin cups using a spoon or ice cream scoop. Bake for 20 to 21 minutes. After 20 minutes, stick a toothpick into the center of the muffins, to check for doneness. If toothpick comes out clean, the muffins are done.
Easy Banana Nut Muffins!
Banana Nut Breakfast Muffins
Makes 12 muffins
Wet Ingredients:
3 large or 4 small/medium bananas, ripe or overripe
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (or melted and cooled)
1 large egg
1 1/2teaspoons vanilla extract
1/2 teaspoon Kosher salt
Dry Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
Mix-ins
1/2 cup wheat bran (see note for substitutions)
1/2 cup chocolate chips (or dried fruit, optional)
1/2 cup chopped walnuts (or any chopped nuts, optional)
Recipe
Preheat oven to 375°F. Line a muffin pan with paper liners.
In a large bowl, use a fork to mash the bananas until mostly smooth.
Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined.
Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
Fold in the wheat bran, chocolate chips, and nuts.
Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner. Bake for 17-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes.
Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool.
Keeps at room temperature for up to 3 days, after that, refrigerator up to 7 days. Freezes well.
5-Star Banana Nut Muffins with Tyler Florence | Food Network
Tyler's Banana Nut Muffins have 5 stars and over 500 reviews for a REASON!
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Banana Nut Muffins
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 27 min
Prep: 7 min
Cook: 20 min
Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Directions
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted 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 and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
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5-Star Banana Nut Muffins with Tyler Florence | Food Network