I shared this Banana Nut Muffin Recipe 7 years ago when I had started to blog more “seriously.” I still use this recipe all of the time – nothing better than warm banana muffins with coffee in the morning, especially when you can bake them fresh every morning with this little secret…
One of my favorite shortcuts that I use almost every week, is to make a large batch of muffin batter and keep it in the fridge or freezer in a disposable piping bag. If we want fresh baked muffins, I just get the bag out of the fridge in the morning, snip off the end, squeeze the batter into muffin papers, and in 15 minutes we have warm, buttery Banana Muffins. If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning. The original post & recipe is below:
These are the Large 18″ Disposable Bags and hold enough batter for about 8 large muffins baked in my Brown Jumbo Cupcake Papers . I use the Large Scoop to portion them as I put them in the bag. 1 scoop = 1 muffin. A double batch of the recipe below will make about 3 bags or 24 muffins.
I mentioned that we’ve been hosting a lot of guests this summer and this is one of my favorite tricks to an easy help-yourself-breakfast. Just another way I like to pretend that I own a bed & breakfast : ) I always keep a couple bags of muffin batter and unbaked scones in the freezer.
Muffins are completely underrated. Or should I say, homemade, really good muffins are completely underrated. My muffin perspective had been tainted by the bad muffins I would grab at the coffee shop or the airport. These muffins, baked weeks (or months!) ago are too sweet, too dense, too greasy and too heavy. They made me forget how incredibly moist, buttery and delicious a fresh, baked-from-scratch muffin can be. Treat yourself to a real treat tomorrow morning and whip up these muffins. It won’t take you more than 10 minutes to stir them together and 20 minutes to bake. If you’re really organized, you can make the batter the night before and bake them in the morning. Your house will be brimming with the best Banana Nut aroma as it bakes – the smell is almost as good as eating the actual muffins… a great way to wake up. I suggest making these muffins and your own “Pumpkin Spice” latte (recipe coming tomorrow!) on a Saturday morning – your house will feel cozier than the most charming coffee shop… and the muffins will be much better.
Banana Nut Muffins (better than the bakery…)
4 overripe bananas
1 cup sugar
3/4 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup nuts, finely chopped
Peel the bananas. Mash them roughly with a fork – leaving some chunky pieces for texture. Place half of them in a KitchenAid fitted with the whisk attachment. Set aside the other half of the bananas. Add sugar to the KitchenAid, whip them together for 3 minutes until a frothy mixture forms. Add butter, eggs and vanilla. Mix together until combined. Add flour, soda, salt, remaining bananas and nuts. Stir until just combined. Do not over mix. Scoop the mixture into brown jumbo cupcake papers in a muffin tin with a large scoop. Bake at 350 degrees for 18-20 minutes until baked through. Serve with soften butter.
I used mixed nuts, because that is what I had. You can use any combination you like. Mash the bananas with a fork – leaving it a little chunky for texture.
Whipped Banana Sugar mixture… yum.
Essentials Used :
Large 18″ Disposable Bags ($18)