Banana Nut Muffins Recipe | Happy healthy eating

This is a hot spice banana Almond muffins Light, fluffy and naturally sweet. With a hint of vanilla in every bite, they're the perfect sweet start to your morning. Top them with some almonds or peanut butter for extra protein!

These golden banana nut muffins will fill your kitchen with a sweet, toasty aroma that will make you skip a trip to your favorite bakery. Oh, and there are no box-mixes! This homemade recipe takes less than 30 minutes and is packed with nutty pecans for a great morning crunch. If you're a dessert-for-breakfast person like me, check mine out Maple Banana Oat Muffins And Healthy Banana Muffins very

Why You'll Love These Banana Nut Muffins

These fluffy banana nut muffins taste so warm and comforting that you'll never go back to box-mix again.

• Naturally-sweet. Plenty of mashed bananas and maple syrup eliminate the need to add processed sugar to this recipe.
• quickly Breakfast will be ready in 22 minutes! What it takes.
• Freezer-friendly. Pull them out of the freezer whenever you want something sweet in the morning.

What you will need

Ground cinnamon, nutmeg, smoky maple syrup and crunchy pecans are a heavenly flavor combination. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• All-Purpose Flour – Feel free to use whole wheat flour but the flavor will be even stronger.
• baking soda- Drain if there are large clumps.
• cinnamon stick- It adds a lot of hot spices but you can skip it.
• Roasted nutmeg- Don't swap it for more cinnamon as the flavor will be overpowering.
• salt- Kosher salt is best.
• banana The ripe, the better.
• Maple syrup- Agave nectar and raw honey are good swaps.
• coconut oil- You can use vegetable, corn, canola or olive oil.
• Vanilla extract- Go for brown (authentic) or clear (imitation) extracts.
• egg – It must be at room temperature to mix easily into the batter.
• pecans – Walnuts, almonds and cashews are also good.

How to make this banana nut muffin recipe

Homemade Banana Nut Muffins are just as easy to make as box-mix, but better. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 350F. Line a muffin tray with cupcake liners. Set it aside. You can also use a silicone liner on a baking sheet.
• Mix the dry ingredients. Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set it aside.
• Make the wet mixture. In a separate bowl, whisk together bananas, maple syrup, coconut oil, vanilla extract and eggs until smooth.

• Combine them. Gently fold the wet mixture into the dry ingredients until just-combined. Fold in the pecans.
• Fill the tray. Pour batter into each liner until 3/4 second is full.
• Bake them. Pop the tray into the oven for 15-17 minutes or until a toothpick inserted into the center comes out clean. Remove them from the oven. Let cool for 10 minutes. Serve and enjoy!

Tips and variation ideas

These Spiced Banana Nut Muffins are so versatile that you can make them chocolatey, add chewy cranberries or top them with silky frosting.

• More add-ins. Fold in 1/2-1 cup mini chocolate chips, dried cranberries or raisins for added flavor.
• go chocolate For a chocolate variation, stir 1/4 cup unsweetened cocoa powder into the dry ingredients.
• Add fall flair. Whisk 2 teaspoons of pumpkin spice or apple pie spice into the dry ingredients for a cozy, warm flair.
• Skip the liners. If you don't want to use cupcake liners, grease muffin trays with cooking spray or butter.
• Freeze them. Top the muffins with your favorite cream cheese, vanilla or chocolate buttercream for a super fall bite.
• Stay in the center. Never bake on the lower oven rack because the heat is so intense and direct that the muffins will burn. On the other hand, the top rack is too cold and won't bake the muffins properly. Always stick to the center oven rack for best results.

How to Store Homemade Muffins

Making an extra batch means you can stick it in the fridge for a last-minute breakfast.

• Counter: Store them in a paper bag or cake dome for up to 3 days.
• Fridge: Store them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and peppers to prevent odor transfer.
• Freezer: Wrap each muffin twice with plastic wrap. Transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter for 15-20 minutes.

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