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Banana Nut Breakfast Muffins with a Soft Crumb
These banana mixed nut breakfast muffins are soft, lightly spiced, and just sweet enough for mornings. They’re the kind of muffins you grab with coffee and don’t overthink.
Cinnamon Banana Muffins with Ground Brazil, Walnut & Almonds
Why You’ll Love and Enjoy Banana Nut Breakfast Muffins with a Soft Crumb
They’re moist without being heavy and sweet without overdoing it. Perfect for breakfast, lunchboxes, or freezing for busy mornings.
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Banana Nut Breakfast Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These banana nut breakfast muffins are soft, lightly spiced, and easy to throw together before the oven’s even fully warm. Blend the bananas first, as it will give a smoother crumb, and honestly, it just works better.
Ingredients
- 2 large eggs, room temp
- 3 ripe bananas, blended smooth
- 1 3/4 cups plain flour
- 1/2 cup brown sugar
- 1/2 cup sunflower oil
- 1/4 cup milk, room temperature
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla essence
- 3/4 cup mixed ground nuts (Brazil, hazelnut, walnut, almonds)
Optional topping
- Chocolate sprinkles or a light sprinkle of brown sugar
Instructions
- Heat the oven to 170°C and line a 12-cup muffin tray with paper liners.
- Lightly spray the liners if yours tend to stick.
- Sift 1 3/4 cups plain flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon into a large bowl.
- Stir in 1/2 cup brown sugar until evenly mixed.
- In a separate bowl, whisk 2 room-temperature eggs, 1/2 cup sunflower oil, 1/4 cup room-temperature milk, 1 tsp vanilla essence, and 3 blended ripe bananas until smooth.
- Add the wet mixture to the dry ingredients, a bit at a time, folding gently with a spoon.
- Stop mixing as soon as the flour disappears. Don’t overdo it, or the muffins turn dense.
- Fold in 3/4 cup mixed ground nuts just until combined.
- The batter should be thick but easy to spoon.
- Divide the batter evenly between the muffin cups.
- Sprinkle with chocolate sprinkles or a pinch of brown sugar for a crisp top.
- Bake for 25 minutes, or until golden and a skewer inserted in the centre comes out clean.
- Let the muffins sit in the tray for 5 minutes, then move them to a rack to cool.
Notes
Prepared, tried, and tested by Jasmita
Soft banana and mixed nut breakfast muffins made with cinnamon, blended bananas, and ground nuts for a tender crumb.
Banana Nut Breakfast Muffins with a Soft Crumb offer a dependable, no-stress bake with a tender texture and balanced sweetness. The method keeps the muffins moist, easy to portion, and suitable for make-ahead breakfasts, making them an inviting option for anyone who wants reliable homemade baking without fuss.
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