This Recipe Changed the Way I’ll Make Banana Muffins Forever

As someone who regularly tests recipes and also happens to live alone, I often find myself with the dilemma of having lots of extras. This isn’t a bad thing, of course. I’ve made friends with neighbors and always have treats to bring to the office. But sometimes, I just want to make something that’s not left hanging around my house for weeks. (When I developed this recipe a few months ago, I ate it every night for seven days straight.) I know I’m not alone in the struggle, so I’ve devised the ultimate small-batch banana nut muffins recipe. That’s right—these make a total of six muffins. You’re welcome.

The Case for Putting Nuts in Your Muffins

I’ve gone on record saying that I loathe nuts in my desserts. I don’t want walnuts in my brownies or chocolate chip cookies, butter pecan ice cream is a pass, and—hot take—I can’t handle a Snickers bar. The texture feels more like a nuisance than a way to enhance a treat. Maybe you’ll say I’m being extreme, but nuts are like land mines getting in the way of a fudgy brownie or fluffy cake.

The exception to this rule is putting the nuts on top of the dessert. Garnishing a cake with slivered almonds or a nutty crumble is my preferred method of utilizing nuts in baked goods. And that’s exactly what we’ve done here with this banana nut muffins recipe. We’re taking all the best parts of the banana nut muffin and adding a few tweaks to keep the texture and flavor top-notch.

Key Ingredients for these Banana Nut Muffins

• Pecans. Substitute with whatever you have on hand. Walnuts or almonds are great alternatives.
• Oats. Optional, but I like playing on the slightly nutty flavor of oats for the topping.
• Egg. Just one! Remember: small-batch.
• Greek yogurt. Yogurt adds moisture while also helping with the leavening. If you don’t usually have yogurt on hand, freeze yogurt in ice cube trays and store the cubes in a freezer-safe bag. Simply thaw and use as needed.
• Olive oil. Prioritize the good stuff in this recipe—you’ll taste it in these muffins.
• Tahini. A little untraditional, but I love the savory and slightly nutty flavor that complements this recipe’s sweeter ingredients.
• Maple syrup. I’m not a fan of super sweet treats, but maple syrup adds dimension.
• Miso. If you’ve caught on, I love using savory ingredients in my baking. A little miso lifts all the flavors.
• Banana. One banana is all you need. That random banana sitting on your counter? It’s the perfect contestant.
• Flour. All-purpose for these muffins.
• Baking Soda and Powder. Both keep these muffins light and fluffy.
• Salt. If you’re not salting your sweets, start yesterday.
• Cinnamon and Nutmeg. These warming spices enhance the muffins’ flavor without overpowering the banana.
• Vanilla. Lately, I’ve considered vanilla optional in my recipes. (It can be so expensive!) Use it if you have it, but don’t fret if you don’t!

Tips for Making Banana Nut Muffins

A few tips and tricks to ensure success.

1. Let ingredients come to room temperature. This will drastically impact the final result.
2. Mash the banana on its own, then add to the wet ingredients. Not only does this ensure an even distribution in the batter, but it also brings out the banana’s moisture.
3. For bakery-style and domed muffins, fill your muffin tin to the top. I also recommend using parchment squares instead of regular liners as this will help create the rounded domed shape. This recipe works with regular muffin liners, but you might notice a bit more spreading on top of the muffin tin. Using large parchment squares also keeps the crumble in place.
4. Gently press the crumble into the top of the batter. This ensures that the crumble will stick to the muffin instead of falling off during baking.

How to Store and Freeze Leftovers

These banana nut muffins are incredibly easy to store. (That is, if you end up with leftovers at all!) After letting the muffins cool completely, wrap muffins individually in beeswax or plastic wrap, then place them into a larger freezer bag. To reheat, remove individual muffins from the freezer and keep them in the fridge overnight. Alternatively, unwrap and toss muffins in the oven to thaw at 350 F for a few minutes.

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