Banana Nut Muffins

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite. Here’s an…

A Couple Cooks – Recipes worth repeating.

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.

Banana nut muffins

Here’s an unexpected family favorite muffin: this Banana Nut Muffins recipe! They’re sweet and exceedingly moist, with an irresistibly nutty flavor from toasted walnuts in the batter and sprinkled on top. Add a little crunchy sugar to those muffin tops, and the sweet- salty-nutty flavor combination is out of this world. Our family went wild for these, and I dare say we love these even more than Banana Chocolate Chip Muffins…if that’s possible. Here are the tricks to this tasty muffin!

Ingredients in banana nut muffins

These banana nut muffins are moist and fluffy, with the best nutty flavor that’s infused into the entire muffin. But there’s no tricks here: they’ve got basic ingredients and follow the traditional muffin method. The only added bonus: toasted nuts. Here are the ingredients you’ll need:

  • All-purpose flour
  • Cinnamon and ginger: these spices make for just the right cozy, nuanced flavor
  • Baking powder, baking soda and salt
  • Bananas
  • Egg
  • Granulated sugar
  • Vegetable oil: using oil instead of butter makes extremely moist muffins
  • Vanilla extract
  • Walnuts: you’ll toast the nuts to bring out the flavor: see below! You can also use pecans if you like.
  • Turbinado sugar: this chunky sugar makes a lovely glittery topping
Banana nut muffins recipe

Toasting the nuts brings out the flavor

The key to this banana nut muffins recipe? Toasting the walnuts. Don’t be tempted to skip this step! Toasting nuts is like adding salt to savory food: it intensifies the nutty flavor. It takes just 5 minutes to toast walnuts on the stovetop. Here are the basic steps:

  • Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes.
  • Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Banana nut muffin

More tips for banana nut muffins

Aside from toasting the nuts, there are a few basic tips for banana nut muffins that are important to keep in mind. Here’s what to know:

  • Very ripe bananas are key. The riper and browner the better! Very ripe bananas make an intensely moist texture and sweet flavor: and there’s no faking it with a plain old ripe banana.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350F, which you see more often). It makes a taller and fluffier muffin.

Variations and mix-ins

Of course, you can add even more mix-ins to this banana nut muffins recipe to customize it. It would be great with one of the following:

  • Use pecans or macadamia nuts instead of walnuts
  • Chocolate chips: add ½ cup bittersweet or semisweet chips
  • White chocolate chips
  • Butterscotch chips: butterscotch would go well with the nutty flavor
Banana nut muffins

Storage info

What’s the best way to store these banana nut muffins? Here are the best practices for muffin storage:

  • Room temperature up to 4 days: Store at room temperature in a sealed container. You can place a paper towel inside to absorb extra moisture and keep the tops crunchier.
  • Refrigerated 1 week or more: These muffins store well in the refrigerator. (We kept ours almost 2 weeks and they still tasted great.)
  • 3 months: Freeze in a sealable container and store up to 3 months.

More banana muffin recipes

There are lots of ways to make a banana muffin! Here are some of our top muffin recipes:

This banana nut muffins recipe is…

Vegetarian.

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Banana nut muffins

Banana Nut Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12

Description

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.


Ingredients

  • ¾ cup chopped walnuts (or substitute pecans)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  5. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in ½ cup of the walnuts. Divide the batter evenly into the muffin cups. Sprinkle the tops with the reserved ¼ cup walnuts (split between all) and sprinkle with turbinado sugar.
  6. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana nut muffins, banana nut muffin, banana nut muffin recipe, banana nut muffins recipe

A Couple Cooks - Recipes worth repeating.

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a…

A Couple Cooks – Recipes worth repeating.

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a citrus pop.

Lemon Poppy Seed Muffins

When it comes to baked goods, there’s nothing like a great banana muffin or blueberry muffin. But if you’re a citrus-lover, there’s another in the muffin hall of fame: Lemon Poppy Seed Muffins! This muffins recipe is bright and zingy, with just the right light texture and citrusy zing. Seal the deal by drizzling on a quick, flavor-popping lemon glaze. These are the perfect fun recipe for a special breakfast or brunch: or leave them un-glazed for quick breakfasts throughout the week.

Ingredients in lemon poppy seed muffins

The most important ingredient in a lemon poppy seed muffins recipe? Fresh lemons! There’s no substitute for the bright, tangy juice and citrus pop of lemon zest. Outside of poppy seeds, the rest of the players are all common pantry and refrigerate ingredients. Here’s what you’ll need to make this recipe:

  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Eggs
  • Vegetable oil
  • Greek yogurt
  • Milk
  • Lemon juice and lemon zest
Lemon Poppy Seed Muffins

Lemon juice and zest

How many lemons do you need to buy for lemon poppy seed muffins? Here’s a key for how much lemon juice and zest comes from one lemon:

  • How much juice in one lemon? One medium lemon yields about 3 tablespoons juice; one large lemon yields 4 tablespoons juice or more.
  • How much zest in one lemon? One medium lemon has about 1 tablespoon lemon zest.
  • For this recipe, you’ll need 4 tablespoons lemon juice and 2 tablespoons lemon zest. So, make sure to buy 2 medium lemons.

Tips for this lemon poppy seed muffins recipe

Outside of the ingredients list, this lemon poppy seed muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Zest your lemon first before juicing it! It’s difficult to grate once it’s juiced, so don’t forget the zest.
  • Microplane makes for easy zesting. microplane grater is a handheld grater with sharp holes in it and it’s quicker and easy to clean than a box grater.
  • Resist the urge to overmix the batter. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We think a good muffin should be tall with a generous muffin top, so batter amount may be more than you’re used to.
  • Baking at 400 degrees makes a taller muffin. Baking muffins at 400 degrees Fahrenheit makes a taller and fluffier muffin than at 350 (plus, it’s quicker!).
Lemon Poppy Seed Muffins

These lemon poppy seed muffins are deliciously zingy, with a hefty amount of lemon flavor. But want to step it up a bit? Add the the lemon glaze, which infuses a huge citrus burst. It’s not required, but we think it brings the flavor to just the right pop. Here’s what to know about the glaze:

  • Wait until the muffins are cool prior to icing. Otherwise, the icing will melt into the muffins.
  • Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
  • Use less if desired. You can make a half recipe of the icing if you’re worried about too much sugar in your muffins.

Storage info

What’s the best way to serve lemon poppy seed muffins? The icing will hold up at room temperature for a few days, though if you’re planning to freeze some muffins it’s best to freeze them un-iced. Here’s what to know:

  • At room temperature: Store up to 3 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.
Lemon Poppy Seed Muffins

More muffins recipes

Love baking? Here are a few more of our top classic muffins recipes:

This lemon poppy seed muffins recipe is…

Vegetarian.

Print
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

These lemon poppy seed muffins are perfectly bright and zingy! Cover in a lemon glaze for even of a citrus pop.


Ingredients

For the lemon poppy seed muffins

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppyseeds
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest*

For the lemon glaze (optional)

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick batter forms. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. 
  3. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
  4. For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle with a fork across the muffins in a diagonal pattern.
  5. Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or freeze unglazed muffins for up to 3 months.

Notes

*One lemon yields about 1 tablespoon lemon zest, so buy 2 lemons for this amount of lemon zest and juice (including the glaze).

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked Good
  • Diet: Vegetarian

Keywords: Lemon poppy seed muffins

A Couple Cooks - Recipes worth repeating.

Zucchini Carrot Muffins

I love baking and eating muffins. A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins. I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed…

I love baking and eating muffins. A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins. I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed with zucchini, carrots, coconut, warm spices, and raisins. The muffin tops have a nice sugary crunch thanks…

Zucchini Banana Blueberry Muffins

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season! I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they ar…

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season! I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they are GOOD. Really good! The whole wheat muffins are made with mashed banana, shredded zucchini, and blueberries. That’s…

Jamocha Almond Fudge Muffins

Jamocha Almond Fudge Muffins

One of my favorite ice cream flavors is the Jamocha Almond Fudge from Baskin Robbins. If you haven’t had it before, the flavor is a coffee ice cream that is studded with almonds and swirled with a ribbon of chocolate fudge. I have even been known to whip up a homemade …

The post Jamocha Almond Fudge Muffins appeared first on Baking Bites.

Jamocha Almond Fudge Muffins

One of my favorite ice cream flavors is the Jamocha Almond Fudge from Baskin Robbins. If you haven’t had it before, the flavor is a coffee ice cream that is studded with almonds and swirled with a ribbon of chocolate fudge. I have even been known to whip up a homemade version when a craving strikes. It’s a great combination of coffee and chocolate, with just the right contrast between rich ice cream and crunchy almonds.

These Jamocha Almond Fudge Muffins are inspired by that ice cream flavor, but are a more breakfast-friendly option than a big bowl of ice cream! It’s almost a one-bowl recipe, so these tasty treats are also easy to put together.

Chocolate fudge sauce is delicious in ice cream, but didn’t seem like an obvious choice in a batch of muffins to me, so I opted to start the recipe out with a mocha muffin batter to capture the chocolate and coffee flavors in the ice cream. A little bit of cocoa powder goes a long way in developing a deep chocolate flavor here. I opted for instant espresso powder to get a pronounced coffee flavor, though instant coffee can also be used. I mixed in sliced, toasted almonds and chocolate chips, too. The chocolate, of course, is there to amp up the indulgence in these muffins. The toasted nuts add a nice texture to each bite. A sprinkle of almonds on top of each muffin gives them a nice finished look.

The muffins smell amazing when they are baking and will be ready to eat as soon as they have cooled down from their time in the oven. They have a soft texture – but not so soft that you’ll mistake them for cupcakes instead of muffins – and a great mocha flavor that pairs perfect with a fresh, hot cup of coffee. I try to serve the muffins when they still have a hint of warmth from the oven, so the chocolate chips will be slightly melted when you go to take a  bite.

Jamocha Almond Fudge Muffins
1 3/4 cups all purpose flour
1 cup + 2 tbsp sugar
1/4 cup cocoa powder
1 1/2 tsp instant espresso or 2 tsp instant coffee
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1/3 cup vegetable oil
1 cup milk
1 tsp vanilla extract
2/3 cup chocolate chips
1/3 cup sliced or chopped toasted almonds

Preheat oven to 400F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, sugar, cocoa powder, instant espresso, baking power and salt.
In a large mixing cup, whisk together egg, vegetable oil, milk and vanilla extract. Pour milk mixture into the flour mixture and whisk until the batter comes together and no streaks of dry ingredients remain. Stir in chocolate chips and almonds. Divide batter evenly into prepared muffin cups (muffin cups will be quite full).
Bake for 17-19 minutes, or until the tops of the muffins spring back when lightly pressed. Allow muffins to cool on a wire rack before serving.

Makes 12.

The post Jamocha Almond Fudge Muffins appeared first on Baking Bites.

Classic Blueberry Muffins

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity…

A Couple Cooks – Recipes worth repeating.

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Blueberry muffins

Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.

What people are saying

To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:

  • “I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer
  • “The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah
  • “Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather
  • “It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth
  • “I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Blueberry Muffins Recipe

Ingredients in blueberry muffins

With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:

  • Fresh blueberries: fresh are preferred vs frozen
  • All-purpose flour
  • Granulated sugar
  • Cinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavor
  • Eggs
  • Honey: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)
  • Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butter
  • Greek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumb
  • Milk
  • Apple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)
  • Turbinado sugar makes a crunchy, glittery topping
Blueberry Muffins

Tips for this blueberry muffins recipe

Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Muffins

Storage info

The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:

  • At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

Variations on blueberry muffins

Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffins recipe is…

Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins.

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Blueberry muffins

Classic Blueberry Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.


Ingredients

  • 1 ½ cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Blueberry muffins, blueberry muffin recipe, blueberry muffin, blueberry muffins recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Muffins

Strawberry season is one of my favorite seasons. I love making strawberry smoothies, strawberry syrup, chocolate covered strawberries, strawberry shortcake, and the list goes on. I always make sure I save enough strawberries to make the best Strawberry…

Strawberry season is one of my favorite seasons. I love making strawberry smoothies, strawberry syrup, chocolate covered strawberries, strawberry shortcake, and the list goes on. I always make sure I save enough strawberries to make the best Strawberry Muffins. These muffins are sweet, tender, and bursting with fresh strawberries. This muffin recipe uses yogurt to…

Healthy Banana Muffins

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and…

A Couple Cooks – Recipes worth repeating.

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.

Healthy banana muffins

Here’s a fan favorite recipe we can’t get enough of: these Healthy Banana Muffins! The idea was born when reader Lisa asked us, “Could you create more healthy muffin recipes?” We set about to create a muffin that was 1. easy to make 2. healthy 3. irresistibly good. It’s still a favorite to this day! My mom always has a batch in her freezer for healthy breakfasts. This healthy muffins recipe uses rolled oats and is easy to whip up in a blender. Throw them in the oven, and they come out fluffy and delicious! No one will believe the magic.

Healthy banana muffins recipe

Why make this healthy banana muffins recipe?

So, what’s so special about these muffins? There are loads of recipes all over the internet. But here’s why you should add this healthy banana muffins recipe to your arsenal:

  • They’re made with mostly oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana.
  • No refined sugar! They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
  • They’re blender muffins! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.

What people are saying

After trying this recipe out for us, reader Lisa who requested these muffins loved them! In fact, she said “The healthy banana muffins were great and super easy to make. So easy that I’ve made them twice already! The entire family enjoyed the recipe — it’s a winner!

How to make banana muffins

How to make healthy banana muffins

We make these healthy banana muffins all the time and our Larson gobbles them up! Several of our family and friends do the same. And we feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a cupcake.) Here’s how to make banana muffins, our way:

  • Add ingredients: Throw bananas, oats, maple, oil, and a few spices in a blender! (see the recipe below)
  • Blend: Blend until the batter is smooth. Pour into muffin cups.
  • Bake: Bake 35 minutes until fluffy and baked!

Storage and freezing info

Blending the oats in this way is basically like making oat flour while you make the batter (here are all our oat flour recipes for more with this concept). It’s the perfect go-to healthy snack or breakfast!

These healthy banana muffins also freeze well: just pop them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

Healthy banana muffins

Variations on healthy blender muffins

Over the years, we’ve found readers love the healthy banana blender muffin concept. So of course we had to create a few variations on this recipe! Here are a few different flavors using the same blender muffin idea with rolled oats:

Healthy banana muffins recipe

This healthy banana muffins recipe is…

Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.

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Banana bread muffins | Healthy banana muffins

Healthy Banana Muffins (with Oatmeal!)


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 to 10 muffins

Description

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.


Ingredients

  • 3 large very ripe bananas (1 ½ cups mashed)
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice (optional)
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350F.
  2. Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

Notes

*Note: The amount of muffins can depend on the size of the bananas and the type of oats. When we used sprouted rolled oats, we noticed the batter came out much thicker and only made 8 muffins. With large bananas and rolled oats, we got 9 muffins. We’ve had others get more than 9, anything up to 12; if so, bake for about 25 to 30 minutes until a toothpick comes out clean.

**One reader has tested these banana bread muffins with ¼ cup applesauce in place of the oil: she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry. 

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Banana bread muffins, Healthy banana muffins, Banana oatmeal muffins, How to make banana muffins, Blender muffins, How long to bake banana bread muffins

A Couple Cooks - Recipes worth repeating.

Cinnamon Muffins

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping! Here’s an…

A Couple Cooks – Recipes worth repeating.

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!

Cinnamon Muffins

Here’s an impressive muffins recipe that no one can resist: these Cinnamon Streusel Muffins! We love healthy muffin recipes, but this one is straight up indulgent: ideal for impressing guests at brunch. It’s light, fluffy and moist, sparkling with a glittery streusel topping. The secret? A surprising ingredient brings right the right texture to these little cakes: cottage cheese! It’s unexpected but adds just the right texture, a little more protein, and stands in for a bit of the oil. Here’s what you need to know!

Ingredients in this cinnamon muffins recipe

These cinnamon muffins are sweet and crunchy: the perfect impressive treat for a brunch and much easier than cinnamon rolls! But you could almost argue a healthy spin with the benefits of our secret ingredient! Ever since we created these Cottage Cheese Pancakes, we’ve been experimenting with adding this healthy cheese to bake goods. Here it makes an ultra-fluffy crumb in these cinnamon muffins. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and kosher salt
  • Egg
  • Neutral oil: grapeseed or organic vegetable oil (substitute melted butter if you prefer)
  • Cottage cheese
  • Milk

The secret ingredient: cottage cheese!

You might already have all the ingredients on hand for these cinnamon muffins, except for the magic ingredient: cottage cheese! This high protein cheese brings a moist texture to these muffins that makes the ultra delicious. The protein content spread out between 12 muffins isn’t large, but it’s more than a regular muffin! Even better, using this cheese helps to cut back on the oil content that a standard muffin would use.

Other ways to use cottage cheese? Try these Cottage Cheese Recipes, like Cottage Cheese Pancakes, Cottage Cheese Dip, Whipped Cottage Cheese and more.

Cinnamon muffins recipes

Making the cinnamon streusel topping (and sweetness variations)

Do you prefer a lightly sweet muffin? Make these cinnamon muffins plain, without the streusel topping. They’re lightly sweet and delicious. But we love them with the cinnamon streusel! It brings just the right texture contrast. Here are a few notes about the topping:

  • Use half the streusel if you’d like. This also makes a lightly sweet muffin.
  • Mix well until a crumbly texture forms. You’ll mix melted butter with sugar, flour and cinnamon until a crumbly mixture forms. Then sprinkle onto each muffin before baking! It makes the best crunchy texture to the muffin tops. Just make sure you follow the storage recommendations to preserve the topping texture (see below).
Cinnamon Muffins

Variation: make cinnamon roll muffins

Do you love a very sweet muffin? Turn these muffins into Cinnamon Roll Muffins by adding a drizzle of icing to the tops! It looks absolutely impressive and adds even more sweetness. It’s almost a little too sweet, in our opinion, so we’d use half the streusel topping if you’re planning to add icing.

Go to our 1 Minute Powdered Sugar Icing, then use a fork to drizzle it over the muffins. This drizzle adds some moisture to the muffins, so if you’re planning to store them, try to only ice the muffins you plan to serve.

Cinnamon Roll Muffins

Storage info for cinnamon muffins

Because of the streusel topping, these Cinnamon Muffins should be stored carefully. Ideally you should serve them the day of making, as they’re best fresh. Here’s what to know about storage:

  • The muffins taste best freshly made. If you can, try to make them 30 minutes before you plan to serve.
  • Room temperature: Store at room temperature up to 2 days loosely covered in foil: allowing for some airflow helps the topping stay crunchy. The muffins will become lightly drier.
  • Refrigerator: Store refrigerated in a sealed container lined with paper towel for up to 5 days. Let stand on the counter to come to room temperature before eating).

More muffin recipes

Looking for more muffins? We’ve got lots of healthy muffin recipes in addition to these tasty treats! Here are a few you might enjoy:

This cinnamon muffins recipe is…

Vegetarian.

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Cinnamon muffins

Cinnamon Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

Bake up this cinnamon muffins recipe to impress everyone: they’re light and moist, with a crumbly streusel topping!


Ingredients

For the muffins

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • ¼ cup neutral oil (grapeseed or organic vegetable oil; substitute melted butter if you prefer)
  • 2/3 cup cottage cheese (small curd if possible)
  • 1 cup milk

For the streusel topping*

  • ¼ cup granulated sugar
  • 2 tablespoons flour
  • ½ tablespoon cinnamon
  • 1 tablespoon salted butter, melted

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the vegetable oil, cottage cheese and milk. Stir the wet ingredients into the dry ingredients until a thick dough forms. Scoop the batter evenly into the muffin cups (the cups will be nearly full).
  3. Make the streusel topping: Melt the salted butter. Stir in the sugar, flour and cinnamon for the topping until it is well mixed and forms a crumbly sugar mixture. Sprinkle it evenly between the muffins.
  4. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 20 minutes. You can also make into Cinnamon Roll Muffins by drizzling with powdered sugar icing. Leftovers do become soggy so only add icing to the muffins you plan to serve.
  5. Storage info: Store at room temperature up to 2 days loosely covered in foil, or refrigerated in a sealed container lined with paper towel for 5 days (let stand on the counter to come to room temperature before eating).

Notes

*If you prefer a less sweet muffin, omit the streusel topping. You can also make half the streusel amount for a lightly sweet muffin.

  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Cinnamon muffins, Cinnamon muffins recipe, Cinnamon streusel muffins

A Couple Cooks - Recipes worth repeating.

Banana Chocolate Chip Muffins

If you have some ripe bananas on hand, you have to try these delicious Banana Chocolate Chip Muffins. These muffins are studded with sweet chocolate morsels and chopped nuts in each bite. Give these muffins a try! Your whole family will enjoy these swe…

If you have some ripe bananas on hand, you have to try these delicious Banana Chocolate Chip Muffins. These muffins are studded with sweet chocolate morsels and chopped nuts in each bite. Give these muffins a try! Your whole family will enjoy these sweet and flavorful muffins. The cinnamon adds a nice warm spice flavor...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Banana Chocolate Chip Muffins.