banana nut muffins recipe
Banana Nut Muffins Recipe (with Chocolate Chips and Streusel Top)
Side note – if you need a new banana bread pan – there’s a great deal on one here!!
Jamie here, I grew up with a very frugal mom, and although I learned too much solid gold advice to ever put down in writing – one of those little tips that stuck with me was this:
===>>> Always ALWAYS buy the cheap bags of bananas that are going ripe. 🙂
Even if (like me) you don’t much care for bananas. Not at all. Even if they have bruises on them and look really unappetizing. (GAG…) EVEN if you don’t have time to bake for awhile – they’ll keep in the fridge for 4 or 5 days and them going mushy is just what you want anyway.
Hold on – are you craving banana nut muffins yet? Great! Then that means I’m doing my job.
Because the over-ripe, super cheap bags of bananas are darn-near perfect for making a big glorious batch of Banana Nut Muffins! Side Note: Just because bananas make me gag (and also my 13 year old – which I take as an omen that we have some kind of banana-gag-reflex-allergy that is totally legit) – I (and my 13 year old) could eat our weight in these banana nut muffins. They’re just that good. My kids ask for them for dessert. (really)
I bought a big bag of these last week and got to work on some kid-friendly banana nut muffins, which is to say I added a handful of chocolate chips to the mix 🙂
My mom’s recipe for banana nut muffins is still my favorite – even though I’ve tried others as an adult. It has the absolute perfect amount of bananas, is extra hearty because of the oatmeal, and has a crunchy, buttery streusel-ly topping. They make the perfect breakfast, or after school snack. Or that 3 PM, second-pot-of-coffee kind of snack. Mom approves of all kinds of snacks, I assure you.
Here’s what you’ll need to make these – the recipe is doubled for my family and makes around 20 muffins. (But you can halve it)
1/2 cup shortening
1/2 cup sugar
5 mashed bananas
2 tsp vanilla
2 cup oatmeal
2 cup all-purpose flour
6 tsp baking powder
1 tsp salt
1 cup walnuts (if desired)
1 cup chocolate chips (if desired)
Preheat oven to 350.
Cream the shortening & sugar.
Add bananas, eggs and vanilla.
Mix the dry ingredients separately and add to the wet mixture.
Spoon into lined or greased muffin tins, then add Streusel Topping**
Bake in muffin tins at 350 15-20 minutes, or for 45 minutes – 1 hour in loaf pans (for bread).
Now here’s the part where mom gets vague in her written instructions – and my ratio for the streuselly topping changes a little each time – but it’s basically fail proof as longs as it includes a few key components.
Mix 1/4 Stick melted butter, with 1/2 tsp cinnamon, and 2/3 Cup Brown Sugar. Stir in some oats and walnuts until it’s lumpy enough for your liking 🙂 Spoon a little dollop onto the top of each muffin right before baking. (It will spread out)
Here’s a print-friendly version of this recipe as well, so you can slap this into your favorite recipe box and save it for a rainy day (literally). My mom would want you to.
- ½ cup shortening
- ½ cup sugar
- 5 mashed bananas
- 4 eggs
- 2 tsp vanilla
- 2 cup oatmeal
- 2 cup all-purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 1 cup walnuts (if desired)
- 1 cup chocolate chips (if desired)
- Mix ¼ Stick melted butter, with ½ tsp cinnamon, and ⅔ Cup Brown Sugar.
- Stir in some oats and walnuts until it's lumpy enough for your liking 🙂
- Spoon a little dollop onto the top of each muffin right before baking. (It will spread out)
- Preheat oven to 350.
- Cream the shortening & sugar.
- Add bananas, eggs and vanilla.
- Mix the dry ingredients separately and add to the wet mixture.
- Spoon into lined or greased muffin tins, then add Streusel Topping**
- Bake in muffin tins at 350 15-20 minutes, or for 45 minutes - 1 hour in loaf pans (for bread).