Banana Nut Muffins

Banana Nut Muffins

We reached that point of the week when we ask ourselves what to do with ripped bananas. Let’s be honest, we all have the same question once a while. There are many possibilities what to do with ripped bananas but this time we will make yummiest best banana nut muffins ever.

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You will maybe not believe if I tell you that these are the best banana nut muffins you’ll ever make. Especially with this incredible cream cheese frosting on top. Crispy on the outside and soft and fluffy on the inside. And they turn out perfectly every single time. Just as a note, we made the frosting with low fat cream cheese as we did not have any other in the fridge, so the outcome was not so firm frosting.

Muffins are so delicious! 

We do not bake muffins that quite often, but when we do, they have to be delicious! Muffins fresh out of the oven, who can say no? You should also try our vegan chia banana bread!

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Basti has some tipps for making your muffins extra fluffy!

  1. Don’t overmix the batter! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
  2. Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
  3. Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.

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I hope you love these Best Banana Nut Muffins as much as we do! If you make them, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!

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Banana Nut Muffins

Crispy on the outside and soft and fluffy on the inside. Topped with the best cream cheese frosting you will ever prepare.
5 from 2 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American, German
Keyword: banana, coconut, creamcheese, frosting, muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 pieces
Calories: 312kcal

Ingredients

Muffins

  • 2 pcs Banana
  • 250 g All-Purpose Flour
  • 1 tsp Baking Soda
  • 5 g Baking Powder
  • ½ tsp Cinnamon
  • 2 pcs Eggs
  • 50 g Sugar
  • 50 g Brown Sugar
  • 40 g Walnuts
  • 2 tbsp Milk
  • 1 tsp Vanilla Extrakt
  • Pinch of Salt
  • 25 g Protein Powder optional

Cream Cheese Frosting

  • 110 g Butter soft
  • 220 g Cream Cheese
  • 1 tsp Vanilla Extrakt
  • Pinch of Salt
  • 180 g Icing Sugar

Instructions

Muffins

  • Preheat the oven to 160ºC and prepare a 12 cup muffin tin with paper liners (or grease it very well with coconut oil or butter if you prefers not to use paper liners
  • In a big bowl, mash the bananas and mix in the sugars, eggs, vanilla extract and milk. Use a wooden sppon and mix until well blended
  • Add the flour, baking soda, baking powder, cinnamon, salt and the walnuts (adding the walnuts with the dry ingredients helps prevent overmixing)
  • Mix everything until the flour disappears and the walnuts are distributed evenly throughout the batter. If you prefer to add protein, add it as well
  • Spoon the muffin batter evenly into the 12 muffin cups
  • Bake the muffins for about 15-20 minutes until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean
  • Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely

Cream Cheese Frosting

  • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free
  • Add vanilla extract and salt and stir well to combine
  • With mixer on low, gradually add powdered sugar until completely combined
  • Use to frost completely cooled muffins
  • Enjoy your Beastfeast!

Nutrition

Calories: 312kcal
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

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