leanna's banana muffins
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Lately, our family has been enjoying these banana muffins with a mouth-watering crunchy topping of finely chopped nuts and raw sugar. There really is no better way to enjoy banana bread.

*This post contains affiliate links. See my full disclosure

These muffins are moist and delicious and the nuts get a bit toasted on top.

They really don’t take long to whip up, and they go mighty well with a hot cup of coffee with cream.

I enjoyed baking these this past Saturday while the early morning sun was coming in through the windows. The house smelled so good for the rest of the morning.

I like to freeze any leftover muffins to warm in the microwave for a quick breakfast another day.

This recipe yields 12 muffins.

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nut & raw sugar topped banana muffins pin image

Tools Needed

Ingredients

  • ½ cup (1 stick) butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup finely chopped pecans or walnuts
  • Raw sugar
banana muffin ingredients

Directions

Step 1 – Preheat Oven, Prepare Pan & Mash Bananas

Position a rack in the center of your oven and preheat the oven to 350°F. Grease a muffin pan with butter or cooking spray or you can use muffin papers, if you prefer.

Make sure you’re using bananas that are nice and ripe so you get the right sweetness and depth of flavor.

I like to start mashing my bananas with the beaters of my mixer (while the mixer is off) then turn the mixer on low speed to finish them off.

mashing bananas with beaters
mixing bananas to finish mashing

Set them aside until it’s time to add them to the other wet ingredients.

Step 2 – Mix Wet Ingredients

Now mix your butter, sugar, and eggs together in a large mixing bowl.

mixing butter, sugar, and eggs
butter, sugar, and eggs mixed

Add bananas and mix again until combined.

adding in mashed bananas

Step 3 – Add Dry Ingredients

Add both kinds of flour, salt, and baking soda and mix until just combined.

adding flours, salt, and baking soda
mixing dry ingredients into batter

Don’t worry about the last few lumps; you don’t want to overmix.

mixed batter

Step 4 – Scoop Into Muffin Tin, Sprinkle & Bake

Scoop batter evenly into your prepared pan with a spoon or cookie scoop dividing the batter evenly between each one…

scooping batter into prepared pan

And now the fun part! Sprinkle the tops with the chopped nuts and a sprinkling of raw sugar.

sprinkling nuts on muffin batter

And that’s all there is to it. They are ready to go into your preheated oven.

muffins sprinkled with nuts and raw sugar and ready to bake

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Allow your muffins to cool in the pan for 10 minutes (this will prevent them from sticking to the pan), then transfer them to a cooling rack.

Mmm, can you almost smell them? I hope your family enjoys these as much as we do!

finished banana muffins

If you enjoy making this recipe, I would greatly appreciate a review!

Yield: 12 Muffins

Nut & Raw Sugar Topped Banana Muffins

leanna's banana muffins

Moist banana muffins with a crunchy topping of finely chopped nuts and raw sugar.

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 10 minutes
Total Time 38 minutes

Ingredients

  • ½ cup (1 stick) butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup finely chopped pecans or walnuts
  • Raw sugar

Instructions

  1. Position a rack in the center of your oven and preheat to 350°F. Grease a muffin pan with butter or cooking spray, and mash bananas in a bowl with a fork or hand mixer. Set aside.
  2. Mix butter, sugar, and eggs in a large mixing bowl. Add mashed bananas and mix again until combined.
  3. Add both kinds of flour, salt, and baking soda and stir until just combined. Don’t worry about the last few lumps.
  4. Scoop batter evenly into your prepared pan with a spoon or cookie scoop and sprinkle
    the tops with the chopped nuts and a sprinkling of raw sugar.
  5. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 10 minutes (to prevent them from sticking to pan), then transfer them to a cooling rack.

Notes

Once completely cooled, these muffins freeze well in an airtight container or freezer bag for a quick breakfast later! Simple place a frozen muffin on a microwave-safe plate and heat for 20-30 seconds on high or until warm.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 206mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 4g

*Nutrition information is not always accurate.


Thank you for sharing!
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