Super moist and easy BANANA NUT MUFFINS

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

chopped walnuts

🥗Healthier: chopped pecans

💰Cheaper: sunflower seeds

Pecans provide a similar flavor, while sunflower seeds are often cheaper.

Preheat the oven to 425°F (220°C) and line a 12-hole standard muffin tray with muffin liners.

In a small bowl, combine 1/4 cup soft light brown sugar (50 g), 1/4 cup all-purpose flour (30 g), 1/4 cup roughly chopped walnuts (25 g), and 1/2 teaspoon ground cinnamon for the crumble topping; mix well.

Add 2 tablespoons melted unsalted butter (28 g) to the crumble mixture and mix until it becomes crumbly, using hands towards the end to ensure it's mixed well.

Set the crumble topping aside.

In a medium bowl, sift together 1 and 1/2 cups all-purpose flour (190 g), 3/4 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; whisk until well combined.

In a large bowl, mash 3 large ripe bananas (339 g) using a fork or potato masher until smooth.

Add 2/3 cup soft light brown sugar (133 g), 1 large room temperature egg, 1/4 cup melted unsalted butter (56 g), 1/4 cup neutral vegetable oil (52 g), and 1 teaspoon vanilla extract to the mashed bananas; mix until well combined using a whisk.

Gently fold the pre-sifted dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.

Fold in 3/4 cup roughly chopped walnuts (75 g) until just combined.

Evenly distribute the batter between the muffin liners, filling them about 2/3 full.

Generously sprinkle the crumble topping over the batter without pressing it in.

Bake in the preheated oven at 425°F (220°C) for 8 minutes, then reduce the temperature to 350°F (180°C) without opening the oven and continue baking for another 10 to 12 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Let the muffins cool slightly in the muffin tray for about 15 minutes before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens