World's Best (and easiest!) Banana Nut Muffins
By Buster Bucks
What You Need To Know Before You Start
Do you get tired of reading about great recipes... but when you try them they really don't turn out like you wanted?
There really are secrets to baking incredible muffins -- light, moist, delicious. But for some reason (even in such great books as Joy of Cooking or James Beard's books) the recipes only tell you the "what" and don't really tell you the "how".
Read on. You're about to learn how to make the best (and easiest) homemade banana nut muffins you've ever tasted.
Freshly Baked Banana Nut Muffins
First, the Ingredients and Equipment
You'll need two bowls -- one large, and one medium-sized. For the medium-sized one, I use my one-quart measuring cup. One large spoon. Your muffin tin. That's it!
The ingredients are divided into "wet" and "dry" -- the wet goes into one bowl, the dry into the other bowl:
Wet ingredients (2 cups total):
2 ripe bananas (no, they don't need to be dark though if they're over-ripe, that's okay, too)
one egg
1/3 cup MELTED butter or margarine
1 1/2 tsp. vanilla
2 tbsp. strong coffee (if you don't have leftover coffee, you can use water)
milk or buttermilk -- enough to make 2 cups TOTAL of wet ingredients (if you use 3 bananas you may only need a few tablespoons; if you use one banana, you may need to add 2/3s cup or more)
DRY Ingredients:
1 1/2 cup of all-purpose flour
3/4 cup sugar
1 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1 cup chopped pecans (or walnuts if you prefer -- I think pecans are the best)
DIRECTIONS are below the Ebay information!
Need muffin tins? Here are some great ones!
|
Vintage Silver Beauty Ekcoloy 9 muffin cup tin # T24-9- Great for jewelry
Current Bid: $4.99
|
|
New Silicone 12 Shaped Cake Tin Chocolate Baking Muffin Mould Cupcakes Lot MuJu
Current Bid: $6.95
|
|
Norpro Heavy Duty Tin Mini Muffin Pan makes 24 NEW
Current Bid: $8.53
|
|
Antique Vintage Ovenex Metal Muffin Tin United States of America X080
Current Bid: $10.00
|
How To Make Incredible Muffins
The trick (and there really is a trick) to making incredible muffins has to do with the mixing part. Read all of these directions through first, before you start doing anything, so you'll know what you're supposed to do.
First, preheat the oven to 350. Preheating is important -- the muffins should go into a fully preheated oven.
In the SMALLER bowl, put all of your wet ingredients -- make sure you mash your bananas thoroughly with a fork. Then use that same fork to completely stir in the egg and other wet ingredients.
In the LARGER bowl, put all of your dry ingredients and mix them with your large spoon. Make sure your ingredients are fully incorporated -- that is, you want the baking powder/soda to be completely distributed through the flour.
Now here's the part nobody seems to point out: add your wet ingredients to your dry ones -- and fold them carefully with a few swift strokes. This is incredibly important. DON'T OVERMIX! There will even be places where the flour is still dry. I fold about 12 - 14 times -- carefully -- but the mixture will look lumpy and "not quite" fully mixed together. This is the way they're supposed to look.
If you mix it till it is the consistency of cake batter, you've gone too far and you'll end up with simply average muffins. Yeah, they'll still be good... but this recipe is for making *incredible* muffins.
:-)
Would you like my Coffee Cake Recipe? Click below!
- World's Best (and easiest!) Coffee Cake Recipe
Finally, a genuinely easy coffee cake. I couldn't find an easy recipe so I started experimenting at home. I've created a coffee cake recipe that is genuinely easy, and tastes fantastic! This recipe will earn you raves. Read on for all the details.
Final Steps
Spray your muffin tin with Pam. If you don't have Pam you can grease them lightly with shortening.
Spoon the (lumpy) batter into the muffin tin -- it's okay if you end up filling the holes all the way to the top. Don't pack the batter -- just spoon it into the muffin tin.
Sprinkle sugar on the tops -- don't be shy! This sugar will make a glaze as they bake that is really fantastic.
Spray the sugar with Pam (this step isn't completely necessary -- but I think it makes the tops of the muffins look even better.)
Put them into your already preheated oven and set the timer for 20 minutes.
After 20 minutes, check the muffins with a toothpick -- does the toothpick come out clean? You may need to bake them for another 5 minutes. Ovens differ -- you'll know when they're done. They'll look fantastic!
Let them cool for about 5 minutes, then use a fork to carefully lift them out of the muffin tin. You can keep the muffins in the tin for 10 minutes so they'll stay warm (they really are best fresh out of the oven) -- but don't let them become cool while still in the tin -- they become difficult to get out.
That's all there is to it. Your loved ones will rave about these moist, perfect muffins!
Leftover muffins? (It's rare... but it happens.) Wrap them in a paper towel and pop them in the microwave for about 20 seconds.
Enjoy!
Click below for my Blueberry Muffin recipe
Fresh muffins, still in the tin
What Could Be Better Than Freshly Baked Banana Nut Muffins?
Comments
My favorite muffins ever! You really can't find a better recipe. This is my third time making them, and after starting to mix all my dry ingredients I realized I didn't have any nutmeg - I had to use ginger instead, and I think I might even like them better! Thanks for the recipe :)
omg SOOOO delicious!! on 6 of them i added crumb topping,oh and mini chocolate chips :) i'm gonna try this exact recipe using pumpkin...hope they come out as good! thx for the recipe, mine are all packed somewhere lol
Hi Cracker,
This recipe makes a dozen muffins. Enjoy!
Buster
how many muffins does this make
Hi Harmony,
Glad you bookmarked the recipe. Enjoy your muffins!
Buster
TOTALLY just bookmarked this recipe and they're in the oven NOW!!! Thank you ; )
hey there! we were just looking online to find a banana nut muffin recipe & we stumbled across your recipe but-- we didnt have vanilla, so we added brown sugar with the white sugar... two eggs instead of one because we didnt have baking powder... & hazel nut creamer with the milk...GREAT recipe thank you so much we worked with what we had layin around in the kitchen haha... woodle
Yumm Yumm Yumm! The only change I made was to toast the nuts first, and I used big Texas muffin tins, so I doubled this recipe! Thanks so much for posting this!
Hi Bonnie,
Thanks so much for your kind comments!
Best regards,
Buster
I've been baking a very long time, and these are the best banana muffins I've tasted, also the easiest to make. Kudos to the person who developed the recipe, and thank you for being so generous as to post it on-line.
Hi Juel,
Yes, you can leave out the nuts and they're still be fantastic muffins.
Good luck!
Buster
One questions before I trying making them...Can I leave out the nuts? My son is allergic.
Hi OrchidBarbara,
Thanks so much for your kind comments!
Warmest regards,
Buster
Ok... I have tried numerous banana muffin recipes and I have to admit this one wins hands down. It is light, fluffy, just the right amount of sweet and buttery. And it is not so rich as to be beyond the bounds of my 1500 calorie diet. Thank You!
Hi Nickie,
Your comment really made my day! Learning to bake isn't easy -- so don't be too hard on yourself.
;)
... And don't lose the recipe.
:)
Warmest regards,
Buster
Thank you so much for this... The biggest joke in my family is I cant cook. My husband tasted these and just looked at me and said they were awesome... I only have a few left and the family is asking for more... Thanks so much the details were easy to follow for a non seasoned baker.. LOL My husband told me not to loose this receipe. Ha Thanks again...
Hi jkean,
Glad to hear your "boys" enjoy these muffins!
;)
I think white chocolate would make a fantastic addition.
Best regards,
Buster
I have made these twice now...little boys who don't enjoy bananas but lovvvve your banana nut muffins! The only thing that I add is white chocolate. BTW my little boys are full grown. Thanks so much these ARE the best.
Hi Lisa,
Yes, these would be great with coconut and macadamia nuts.
I'm glad you enjoyed the muffins. Thanks for taking the time to write.
Buster
i used eggnog in place of the coffee and whole wheat flour..delicious!..i bet these would be fantastic with macadamia nuts and coconut
Just made these and omg they are delicious. So moist and flavorful. When they came out the oven I claimed mine by cracking open the top and sliding a little pat of butter in there to melt from the steam. So good!
I was a little skeptical, but this is as easy as it sounded, and as good as stated! Keeper recipe, thanks!
Hi Rae,
Your additions sound great! I'm glad you enjoyed the recipe.
Best regards,
Buster
Great recipe, the muffins are so tasty. I added in some Muscavado sugar in place of the coffee and added a little peanut butter to the melted butter to make it a little more nutty ^-^
Hi Ash,
I'm so glad you took the time to tell me how much you're enjoying them. I make them all the time. As you can see from the comments, they're a big success!
Thanks for writing --
Buster
These are amazing! I read some of the comments first to make sure it was a good recipe- and I just wanted to add to the list. Other recipes I've tried are too dry and bland. These have great flavor (even though I used the water instead of coffee), the right amount of sweetness, and are perfectly moist. I was just going to have 1 to taste them...but I've already had 2!
Thanks for the recipe!
Hi Shilpa,
Thanks for telling me about your success! This recipe really does make knock-out muffins.
Best regards,
Buster
Made it today. My hubby said it was the best banana nut muffin he has ever had. :-) I didn't have coffee prepared so i used little bit of cocoa powder instead. Thanks for the detailed recipe
Mine are in the oven --I didn't relize that it's only for 12-- I assumed it's for 24---dah me..that's why I didn't have enough to make it thru, anyhoooo, thank you in advance for your details..while let you know
Hi Amy,
Thanks for your wonderful comments. You've made my day!
Buster
I have never been so happy with a recipe that I've commented on it! Let me just say the search is over! I've finally found a banana nut muffin recipe that isn't kinda blah! The coffee I used was a lightly flavored coffee that had a kinda sweet nutty flavor that went well with the other ingredients. Also, I used oversized muffin tins and increased baking time to 35 minutes. Thank you, thank you, thank you.
Hi Elmer,
It's already available. At the bottom of the article, you'll see a series of rectangular boxes ("vote up" etc) -- one of them is titled "Print".
Click that, and you'll have only the article and photos with no ads at all. The version that comes up will be ready for printing.
Hope this helps!
Buster
Thanks for sharing all of those most important details! You're tops!
Could you make printable versions of recipes? ... that can be printed out without all the ads and headers?
Hi Ruth,
Thanks so much for taking the time to let me know about the success of the recipe for you and your family.
I'm like you -- these muffins are best with the nuts.
:-)
Best regards,
Buster
My family LOVES this recipe. I plan to share it. I have to really chop the nuts because my daughter says she does not like them but I do. :)
Hi Sam,
This recipe really does make incredibly moist muffins.
Thanks for your kind comments!
Best regards,
Buster
I've been making Banana Nut muffins for years, and I gave this recipe a shot just to try something different. It is, in fact, the best Banana Nut muffin recipe I have ever used - the result is so flavorful and moist - I will never go back to my old recipe. Thank you for sharing - it is much appreciated.
Hi Samidel,
Your message has made my day!
Best regards,
Buster
I love this recipe!!! Thanks so much! Even my 9 yr old picky eater enjoyed! :)
Hi Kelly,
I think the coffee gives the spices a boost.
:-)
However, if you don't have coffee available, then water is perfectly fine as a substitute.
I hope you enjoy your muffins!
Best regards,
Buster
Thanks so much for taking the time to explain the recipe. The bananas getting mashed by my 94 year-old grandma as I write. Can you explain the use of the coffee? That ingredient surprised me! :) Kelly
Hi kraftystue,
The recipes makes a dozen muffins. Let me know how that raw sugar works out!
Thanks for taking the time to write.
Best regards,
Buster
this looks grrrrrrreat!!! I think I'll sprinkle "sugar in the raw" for extra crunch!
P.S. how many muffins dose this make????
Hi dobo700,
Good luck with the muffins this weekend. Thanks for taking the time to write.
Best regards,
Buster
Thanks you so much for the wonderful recipe! I will give this a go this weekend and let you know how it goes.
Hi Rafiel,
I think your customers will be very happy with this muffin recipe. Thanks for taking the time to write!
Best regards,
Buster
This recipe sounded great so I am making them now to serve at my little coffee shop tomorrow morning. Just got them into the oven!
Hi Lynn,
Yes, I'd love your mother's recipe! I'm always trying new things in the kitchen. It's my favorite hobby.
The blueberry muffin recipe I'm trying to work out uses buttermilk, and butter.
Thanks,
Buster
I LOVE blueberries and blueberry muffins! I use my late mother's recipe which is very old. Butter and buttermilk in it, a very good recipe if you want to try it. Lynn
Hi Lynn,
I go by "Buster" on my hubpages, so no problem. Our dogs are a part of the family, as any pet owner knows.
:-)
Please do click around and read some of my other hubs. I'm working on a new blueberry muffin recipe, which I hope to publish in the next few days.
Best regards,
Buster
Hi Buster,
And now that I checked out your Hubpages and see I am calling you by your dog's name, I feel a little funny!But if you love your dog as much as I love mine and all my animals, then that's probably ok. As a matter of fact, she just got a bite of the banana nut muffins I just made and we both agree they are STUPENDOUS! No trouble getting them out of my pan, I think I'll just bring mine to school tomorrow to bake them in. I'm glad I came across your page, have to check out the rest.
Lynn
Hi Lynn,
Two possible solutions for the problem of getting muffins out of the tin:
1. Did you wait too long? I think muffins should be removed from the tin after about 5 -- 10 minutes (though they do need that "settling" period.) If you wait till they've cooled, they become really difficult to get out.
2. Yes, it could be old pans. If so, then I think your idea of greasing and flouring the muffin tins is definitely the way to go.
Feel free to write again if you have more questions. Good luck with your muffins!
Best regards,
Buster
Thanks Buster! Actually, we are making them for a staff lunch Tuesday and since we're off Monday, I was going to make them at home and bring them in. Then I found your recipe. I think I'll make some later today for us at home and then make the ones for the staff lunch Tuesday as you suggest. Can't wait to try them. One more question: last time we made cupcakes for a staff lunch, we sprayed with Pam and they were still hard to get out. It's possible it was the old pans, but I'm wondering if it would be better to grease with shortening or butter or stick to Pam? Thanks. Lynn
Hi Lynn,
Like you, I think homemade cakes taste better the next day. However, muffins are at their peak fresh from the oven.
If it is at all possible to make the muffins right before work so you can take them in while they're warm, you'll have the tastiest muffin possible. However, they're still good the following day, though the texture isn't quite as light, and the tops will no longer be crunchy.
Good luck with your muffins, and thanks so much for writing to me.
Best regards,
Buster
I just found this recipe and need to ask a question. I am going to make them for work and normally I would make them the day before because I have found with my cake and muffin recipes, they get moister and taste better the next day. This recipe says they are best right out of the oven. So which way should I do it??
Hi Christian,
I loved your note! I started cooking when I was really young, too. I'm glad you liked the muffin recipe.
Thanks so much for taking the time to write. You've made my day.
Best regards,
Buster
hello,
i was always trying to find homemade muffin recipies, i dont think the box one are good, but i have always gotten recipies that turn out gross looking and average. Yours was by far the best homemade recipie for muffins i have ever made. i am a young cook, 13 years old, trying become a great cook by just practicing off of others peoples recipies from what they found where good. Thanks again for the recipie.
-christian
Hi Kate,
The best part of baking something yummy is sharing them with friends and neighbors.
Thanks for taking the time to write. I'm glad your muffins were a hit.
Best regards,
Buster
Just made these and shared them with my neighbor. Fantastic recipe - thanks!
Hi Lin,
I hope those muffins turned out great for you! I think that chocolate chips are a great addition.
Best regards,
Buster
just popped these into the oven and have to admit I can't wait to taste! i doubled the recipe because i had 4 overripe bananas and had already made banana biscotti which was good but my family wanted muffins this time. I didn't want to make typical banana muffins and the strong coffee ingredient sounded good. I didn't have 2 cups of nuts so i added 1 cup of nuts and 1 cup of chocolate chips. Coffee, cinnamon, chocolate and banana...I think it's a winner even before tasting! Thanks for being detailed of how to mix ingredients, etc.
Thank you so much for the detailed instruction. I have tried many recipes but nobody ever makes an attempt to point the finer points in baking and you DID IT!!! every art is all about mastering these subtle things and because of you I dint have to go to a baking class to learn :-) HATS OFF !
I wonder if I can replace Ener G egg replacer as a substitute for eggs and reduce the sugar quantity to make it more healthy.
This time around I did replace it with oil and added flax seed. The finicky eater - my hubby came for seconds, thirds...... need I say anything else :-)
Hi Crystal,
So glad you enjoyed the recipe! Thanks for taking the time to write to me.
Warmest regards,
Buster
I just saw your recipe yesterday.. & tried it today..
OMG they really are the best!!!
& the step by step you gave was soo helpful.
Very easy to follow..
Thank You!
Hi Monica,
First, I'm so glad you're enjoying this recipe!
Yes, you'd use the same recipe to make strawberry muffins. However, after you (very lightly) mash the strawberries, you'll want to pour off any juice that has accumulated. A *little* juice is fine, but if you have a lot (like with very fresh strawberries, or those that have become slightly soft) you'll end up with pink muffins... which might not be so bad! ... but I think I prefer seeing bits of strawberries inside of standard-colored muffins. Good luck, and Happy Easter!
Buster
Hi There,
I posted a couple of months and I wanted you to know that this has become my "go-to" banana muffin recipe. Everybody loves them! I've made them just as listed here and with chocolate chips and each time they're perfect. Just wondering, would you suggest following the same procedure above for strawberry muffins? I've never tried making them, and wanted to try something different for Easter. Any suggestions (or do you have a recipe)? Thanks!
Thank you for sharing.... they are fantastic!
I am making these as i type... just tasted the batter... YUMMM!!
Hi Ireen,
I think I prefer using 2 bananas, too. They provide more banana flavor, of course, but I think the muffins are moister, too.
Thanks so much for taking the time to write!
Buster
Thank you so much for the awesome recipe. I made this twice this week. I used 2 bananas on the first batch, and only 1 on the second (because I'm out of bananas). I prefer the 1st batch...but either way, you're right! No leftover! Again, thanks!
Hi Deja,
I had to laugh when reading your comment. No offense is intended, of course... but you haven't made this recipe.
When you use the recipe as written above, then drop me a note. I'd love to hear from you!
Best regards,
Buster
Well, I made quite a few substitutions: 1 tablespoon of vanilla, 4 bananas, 1/2 c brown sugar, a little orange zest, 1 1/2 c walnuts, added another 1/2 c of flour, left out the nutmeg, and a bit of applesauce.
They turned out alright- I think I need to wait until my bananas are over-ripe and try again, although the texture, etc. is right on spot.
thanks sooo much they turned out DELICIOUS!!!! My picky 5 year old sister LOVED them!! :)
Love your hubs...eventhough they are making my stomach growl:) Guess that I will have your fluffy pancakes tonight and make your awesome Banana Muffins in the morning:)
You have got to be kidding!!! INSANE, yumtastic and -dare I say- MAN CATHING level of scrumptious!!!! THANK YOU TIMES A TRILLION! Can you tell I liked them???
tee hee hee
I consider myself an averagely talented baker. Single guy,so nuff said. I thought what the hell, this recipe seems pretty standard. The spraying of the pam was what MADE it, nice finish. Used toasted Grenoble walnuts, it rocked. Has some friends over for coffee, and guess what? not a single muffin left. Thanks!!
Buster,
I was so excited to make your muffins. I followed your instructions to a tee. I added the wet ingredients to the dry and realized I had not mixed the dry! Ugh! So I had to fold a few more times. However, you are right, they are scrumptious. My college kids came home and loved them. I am going to make another batch and remember to mix the dry! Thanks for great recipe!
The muffins are sooooo good! The sugar on top really makes a difference. I did the 1st batch regular, without the sugar. I put it on the second batch, they came out looking like a professional bakery made them! The sugar layer on top makes a difference in not only taste, but appearance
Hi Monica,
If your muffin tin is shallow, I would begin checking them after about 15 minutes. You will probably need to let them bake for another few minutes, but if your oven runs hot... they could be ready in 15 minutes.
After about 15 minutes, check for doneness by inserting a toothpick -- if it comes out clean, then you're good to go. If you see wet batter, then let them bake for a little while longer.
Good luck!
Buster
Hi! I'm going to try making these this weekend. However, I'd like to try making them in my heart-shaped muffin mold. They're equivalent in diameter to a large muffin mold, but smaller in or "shorter" in depth or volume. Any suggestions or modifications you would make to the recipe or baking time?
I truly appreciate your help!
Monica
Hi Annie,
I've never tried to quadruple the recipe. The concern I have is this: by the time you quadruple it, it's going to be difficult to mix the wet and dry ingredients in the gentle way I describe. Even if you have a really large bowl...
Here's what I would do for your bakesale: double the recipe, and bake them. Then make a second batch (which you double) then bake the second batch. This will give you the four batches, and I know you'll be able to do the mixing correctly with the two doubled batches.
I hope this helps -- and good luck with your bakesale!
Best regards,
Buster
Hi!
Most awesome muffins ever! I discovered this recipe nearly a year back, and have been a fan of this along with my entire family!
I have a quick question - I'm volunteering at a bakesale this weekend, and need to make around 4 batches; is it okay to quadruple the recipe? My mom says it should be okay if the recipe CAN be doubled...as you've developed it, I think you would know better!
Do let me know..thanks :)
Hi Linda,
Glad to know this recipe is now in your Tried And True file, and thanks for taking the time to write. It means a lot to me.
Best regards,
Buster
Just pulled these out of the oven, and I love the taste. I left out the coffee and the nutmeg, as I dont like either one, and they still taste great. These will go in my tried and true file. I'm sure the grandkids will love them...as well as the adults. thanks for such a detailed recipe!
Hi Nan,
Glad to hear you still enjoyed them. One of the best parts of cooking is that our "mistakes" are often pretty darn good.
:-)
Thanks for taking the time to write --
Buster
I messed up, added the sugar last,mixed them too much, and they are still awesome!!Thanks!!
Hi Jenn,
Thanks for the kudos, and I'm so glad they turned out for you. I admit that the technique sounds odd, but it certainly works!
Enjoy those muffins.
All the best,
Buster
Just took them out of the oven & started w/one, then two.. I figured I'd leave the kitchen so I wouldn't eat another & let you know how DELISH these muffins are!! They are AWESOME!! I must say was a bit leary on the "trick" but it worked perfectly - KUDOS ON THE PERFECT MUFFIN!!!
Hello Chris, Yajaira,Kristin, Vi and Rosemary!
(Sorry for the delay in responding -- I've been out of the country.)
Thanks for taking the time to write to me. Rosemary? Thanks, particularly, for blogging about the recipe and including a link to my article!
Best regards,
Buster
Not only did I make these and devour them, but I wrote my own blog about them: http://rosemary.user.livecloud.com/displaycontent/
I'd advise everyone not to skip the sugar on top. It creates a wonderful crispiness that's unique.
Thank you so much for posting this recipe!
I have tried for 50 years to make a moist and delicious banana nut muffin and they have always come out too dry. I followed this recipe and they came out absolutely moist and delicious. The only thing I did different was that I did not put the sugar on top. They are still great. Thank you
All I can say is WOW!!! I took them out of the oven and let them cool a bit and decided to taste one and had to have 2...I'm thinking about grabbing another! LoL All I can say is THANK YOU! I've been trying to find that perfect recipe and I've tried over and over again and they always come out either dry or just to heavy! These are WONDERFUL!!! Printing your recipe and keeping it for LIFE!
These muffins are truly the best!!!!they taste so deliciously awesome!!!
These are very moist and delicious! I used a muffin-top pan and this recipe yielded 12 muffin tops baked at 325 degrees for 9-10 minutes.
I am going to try this!!! :)
Hey Hay!
So glad the instructions made it easy -- enjoy your muffins.
Best regards,
Buster
Thank you soooo much! I am not a cook and usually find someway to screw up a recipe but I just made these and they are absolutely perfect. Thank you again!
Hi Brin,
Thanks for taking the time to tell me about your experience with this recipe. It really is a keeper!
All the best,
Buster
This is the 8th time Ive made these muffins..whenever Im making them, the kids' friends ask to come over to devour them!! Thanks for the best muffin recipe Ive ever made!!
wow!!! this is the first time my muffins are this delicious!thank you so much!
Sounds great. I'm going to have to try this recipe.
I thought these were great...I skipped the nutmeg as I do not like it. They only thing I would do different next time is skip the cinnamon. It overpowered the banana flavor. Very moist and nice muffins. I added a crumb topping of butter, flour and sugar. Makes them pretty and I like the crumbs.
Hi tony,
They say you're a "real" cook when you're able to improvise, as you've done with your muffins. Loved the possibilities you listed, particularly candied ginger and dried pears... I think those would make a great combination for a muffin.
Thanks for taking the time to write --
Buster
Just a great easy recipe!! I've been disappointed with the banana nut bread I've been making so thought to switch to muffins.
Loved the technique suggestions
We had a few walnuts and pecans in the cupboard - not enough for the recipe but a batch of dried cherries made up the cup quantity - so I put them in - just great!! Now the question is - what else will we put in - mini chocolate chips? Raisins ? Dried pears - candied ginger ?
Thanks
Hi Alyssa,
I think a cup of chocolate chips would make a great addition. Glad to hear you're the office favorite.
;-)
Thanks for taking the time to write to me!
Buster
Thanks for the awesome recipe! I took them to work and now I'm the office favorite. I also added about a cup of chocolate chips - made them even better!
Absolutely delicious muffins. So flavorful and moist. Thanks for the recipe.
Absolutely wonderful muffins and so easy! Thanks!!!
Hi Kevin,
Glad they turned out for you. I like that sour cream idea.
Thanks so much for writing --
Buster
Just made these muffins and they are really fantastic! great tips for using the two bowls. i'm always fumbling with the wet ingredients - trying to get them into the dry in a quick manner. seems obvious to use two bowls but sometimes it takes a mention to get it...
one addition to the recipe though - i used sour creme for half the portion of milk. wow. yum.
Hi Jenny,
Yay! Glad you received compliments, and you're right -- these are even better than what you can find at a top-flight bakery.
Thanks so much for writing --
Buster
I just made these, my 2nd time baking muffins. I'm so pleased! They taste better than the ones I used to buy at the store. Mmm they're so delicious, and I even got compliments! Thank you!
Hi Agustina,
Muffins are best the day they're made.
However, these will still be good the following day. A suggestion: after you make them, let them cool slightly, then cover them with cling wrap. That will help them retain moistness. If you have a microwave at work, then pop them in the microwave (6 at time) for about 45 seconds. They'll taste (almost) as good as when they first came out of the oven.
Good luck, and thanks for writing.
Buster
ok, all these people can't be wrong! I'm making the muffins tomorrow tonight for an office breakfast on thursday while watching Argentina - Korea world cup game :) will they stay fresh overnight? hope so!
Hi Sophia,
In the UK, "vanilla essence" is an imitation vanilla. Try to find "Bourbon vanilla extract". Online I've read that "Madagascar Bourbon Vanilla Extract" is very good. It will work great in this recipe. However, if all you can find is "vanilla essence" then go ahead and use it!
In the UK, "baking soda" is called "bicarbonate of soda" -- and yes, you'll need to use it to make this recipe.
Here's the quick reasons: baking soda leavens muffins via a chemical reaction (the acids in buttermilk and the baking soda AKA bicarbonate of soda) and the baking powder leavens via HEAT from your oven. You want both leavenings to make these muffins as light and moist and airy as possible.
Good luck! And thanks for writing --
Buster
Hi Buster,
I cant wait to try your recipe but have 2 quick questions. 1. Do you mean vanilla essence? (sorry i'm a rookie to baking!) and 2. Is it okay to not use baking soda? I've not been able to find them despite going to a few stores.
thanks!
Hi Karen,
Thanks for taking the time to write! Glad to hear you enjoyed the muffins.
Buster
YUM! This was absolutely the best banana nut muffin I have ever had! Moist, tastey, delicious
I followed the recipe with the following changes: used 3 bananas (this made 2 cups of wet ingredients so I didn't add any milk/buttermilk, but I added 2 tsp. of lemon juice to give it the buttermilk sourness)
Eliminated the nutmeg because we don't love it at our house.
Sprinkled muffin tops with sugar in the raw instead of regular sugar.
Thanks for the fabulous recipe!
Hi Susie,
I hope your dad enjoyed those muffins! If you get a chance, let me know how they turned out.
Thanks for taking the time to write --
Buster
Thanks so much for the interesting and creative writing and great recipe. My first batch is in the oven as we speak. I love to bake and this one smells like a keeper. Making them for my dad...he loves banana nut. Thanks again. :)
I have lactose intolerance, and lactaid doesn't help all that much anymore. Also, I have this compulsiveness that hasn't ever allowed me to feel comfortable with lumpy batter. I have heard not to overmix, but just can't leave the lumps. So, I used melted butter flavored crisco and a tablespoon of water (don't drink coffee). I stirred about 12 time, couldn't stop myself. They look great, and smell wonderful. They are fantastic tasting. You have made a believer out of me!
GREAT muffins! Very moist and delicious. My husband and kids loved them. I think cinnamon and nutmeg gave a good touch. I saved the recipe. Thank you!
Hi PM,
Thanks! I'm so glad you enjoyed them.
:-)
Buster
Excellant recipe, went on line, found this one, made them up in next 30 min. and 6 are gone already. Didn't have pecans, so used walnuts, next time I'll try pecans. Thanks again for sharing, loved the added cinnamon & nutmeg. Sooooooooooo good
Love this recipe...do you have any other muffin recipes, like blueberry?
These are really good! and easy! I made jumbo size to sell at a little shop. They went fast! Thanks!
Thanks for writing Crystal. I'm glad to see you forged ahead when you realized you'd left out the sugar. Being in the kitchen is about learning, right?
:-)
Am glad to hear they turned out yummy for you.
Buster
great recipe! loved it.. i forgot to add the sugar in the dry ingredients and remembered after i mixed my dry and wet together, so i added it then. i also added mini chocolate chips in the last half of batter, VERY good! writing this one down, thanks! :)
Hi Jean,
I'm working on some new recipes right now. If you'll click "Follow Buster Bucks" at the top of the page, you'll get an email when I post more recipes.
By the way, thanks for letting me know about all the kudos you're getting from your family!
Buster
I just made these muffins - they are incredible - my family cannot stop raving about them. I am on a diet so I did not taste them, but I will at some time. Thank you, thank you, thank you. Do you have any more incredible recipes like this?
Hey Beat,
Let me know how they turn out. I suspect that your substitutions will work great! You're right -- there's a particular aroma to a batter that has come together well.
Thanks for writing --
Buster
my muffins are baking as we speak! smell so good! I used a small individual activia vanilla yogurt instead of milk or buttermilk, 3 bananas, and starbucks instant espresso powder. I have baked a lot and can always tell a good batter by the smell of it. Great tip on the coffee! I can't wait to tuck into these!!! THank you!!
Hi Pam,
So glad to hear you're enjoying the muffins! Thanks so much for taking the time to write.
Warmest regards,
Buster
All I can say is WOW, WOW, WOW!!! The only thing I changed was using Stevia. I used frozen bananas....I thaw them and then peel. These muffins came out moist, sweet and wonderful! Yes, the method is the key. I'd never taken the time to do your suggestions in the past and did this time and...WOW
Hey there,
I had to ask my sister about this -- she says bananas should be peeled before they're frozen. However, she thinks that you can still use these bananas once they've defrosted.
I will add this: "yuck" (your word, not mine) to describe those bananas makes me wonder about their condition. If the banana has turned primarily black (I mean -- there's far more black than yellow) then I wouldn't use them out of the freezer.
Good luck! (And if you care to, would you write back to me with your results? I would love to know if this recipe still works using frozen overripe bananas.)
:)
Buster
I have been loading my freezer with the bananas that no one wants to eat because they are way overripe - partially black on the skin....you know that look, yuck. So now I want to make your muffins with these frozen bananas (skin is still on for freezing). Will this turn out or will I be wasting all my other ingredients?
Regards
Hi Cammy,
Great! I love this recipe... and they don't last long around my house, either.
Thanks for taking the time to write -- it means a lot to me.
Buster
Hi Buster! I made the muffins about a week or so back, sorry that I didn't check back here earlier, made half the measurement and got 5 beautiful muffins! I gobbled two right away, hot as they were lol. Glad to say the remaining 3 didn't last long either, thank you for a wonderful recipe, it's now my official go-to recipe for whenever I crave banana-nut muffins! Thanks also for taking the effort to make your explanation on how to make them so interesting to read, I had so much fun following the details!! Hahah :D You totally rock!!
Hi Cammy,
This recipe make one dozen muffins.
If you care to, let me know how they turn out.
All the best,
Buster
Hello! This looks like a really great recipe, and am planning to make them...how many muffins would you get from the measurements you specified? Thanks!
Hi Tina,
So glad you're enjoying them. It really is an easy recipe once you understand how to do it.
Thanks for taking the time to write!
Buster
I just made these and I'm enjoying one now! I'm no cook and I found your recipe by searching "best banana nut muffins". Even though I added 5 bananas ( I like banana flavoring)they still turned out absolutely wonderful! Definitely a recipe that I'll keep (I'm starting my collection). Thanks for sharing.
Hi Suzie,
I think the coffee enhances the taste of the nuts (either walnuts or pecans.) Some people can't taste it (and maybe it is in my imagination) but I always have coffee on hand, so I always use it.
:-)
As I mention in the recipe, you can use water instead and they'll still turn out great.
Thanks for taking the time to write.
Buster
Hi Soni
I'm curious to know why you put coffee in the muffins? Does it enhance the taste of the muffins?
Hi Jeff,
Glad you enjoyed them; they really are easy to make.
:-)
Thanks for taking the time to write.
Buster
Very nice buster my family & I really enjoyed them!!!! Easy very easy to make TYVM
Hi Ashley,
I'm so glad they turned out yummy for you. Once you get the trick, they're a snap to make.
Thanks for taking the time to write!
Buster
WOW! Thanks you so much for the wonderful recipe! I am a novice cook (and have the burns to prove it!) and followed your well-written out directions and YUM! I am chewing as I type! I am taking these to some friends and family and know they will love them! Thanks for sharing your secrets! ;) I really appreciate it!
Hi Victoria,
Yay! I'm glad to hear your story. Homemade ones can be made in just about the same about of time as the box kind, and they certainly do taste better.
Thanks so much for taking the time to write --
Buster
I just made the muffins, and they are great and really moist! I made mini sized ones, but they still came out delicious. I never made homemade muffins before, just the box kind, but now i will always follow your recipe. THANKS!
Hi Kira,
Thanks so much for taking the time to let me know how your muffins turned out. I hope they're a hit at your friend's beach party!
Warmest regards,
Buster
My muffins just came out of the oven, and as promised they are so delicious and moist! I am bringing them as a surprise for my friend's beach party and she is going to love them. Thank you so much! They are also very flavorful. I did leave dry bits of flower in the batter here and there, and there is no evidence of that now that they're baked. Thanks again. Will keep this recipe for future use!
Hi Tracey,
I'm so glad you enjoyed them. It's interesting that these muffins are about technique, rather than ingredients... you'd sort of imagine it would be the other way around. Anyhow, thanks for writing!
Thank you sooooooo much. I've tried so many different ones that they say are amazing and really turn out crappy. I just made these and they turned out wonderful. thank you again:o)
hi..... i didn't tried it yet but i will, thanks for the info.... i love to try it
Buster Bucks 8 days ago
Hi Brittany,
Sure, I think ginger would make a fantastic substitution. I'm so glad to hear you've made this recipe several times. That's the best compliment of all!
Buster