Banana Nut Muffins

Can I Use Other Flours?

We usually use all-purpose flour in our banana muffin recipe, but you can make some substitutions within reason.

• Whole wheat and white whole wheat flours work well if you like hearty muffins. You may need to add a splash of milk or water to the batter, as these flours tend to absorb more liquid.
• To use self-rising flour, omit the baking soda and salt.
• You can use a 1:1 gluten-free baking blend in this recipe.
• We do not recommend almond flour in this recipe. Try adapting this easy almond flour banana bread recipe for muffins, checking for doneness after 20 minutes.

The Best Bananas for Muffins

The best bananas for baking are those that are really ripe—overripe, really. If you don't have any bananas getting brown on the counter, look for those that are past their selling prime at the grocery store (usually in the reduced produce rack). They will be speckled and brown and too ripe to eat. Those are perfect to make banana muffins or banana bread!

Sweetening Banana Muffins

Because bananas are already sweet, you can easily halve the sugar called for and still have delicious banana nut muffins. You can also replace the sugar with any of the following:

• Maple syrup
• Honey (use less, since it's about 25 to 50% sweeter than sugar)
• Agave syrup
• Brown sugar

If you're using a replacer, like stevia, get the kind made for baking. Sucralose can be substituted 1 to 1 for granulated sugar, but other artificial sweeteners lack the browning and moisture retaining properties of regular sugar.

Swaps and Add-Ins

• Instead of butter, substitute with vegetable, canola, coconut, or even olive oil.
• Omit the optional coffee, if you wish.
• Use a flax egg or aquafaba to make these vegan.
• Try other nuts, reduce them to 1/2 cup, or leave them out.
• Top them with shredded coconut (unsweetened or sweetened, either works!)
• Throw in some raisins for added flavor and texture.
• Mix in up to 1/2 teaspoon cinnamon, nutmeg, or cloves for a spiced flavor.

Storing and Freezing Muffins

You can store these muffins in an airtight container at room temperature for 3 to 4 days. Line the container with a paper towel to keep the muffin bottoms from retaining moisture and getting soggy.

These muffins freeze well. Cool completely, then wrap them in foil or plastic wrap before placing them in freezer bags. They'll keep in the freezer for up to 3 months.

Thaw them overnight on your kitchen counter at room temperature. Alternately, unwrap the muffins and microwave each one for about 30 seconds for that fresh-out-of-the-oven feeling.

More Easy Muffin Recipes to Love!

• Blueberry Muffins
• Lemon Ginger Muffins
• Pumpkin Ginger Nut Muffins
• Orange-Spiced Whole Wheat Muffins
• Apple-Cinnamon French Toast Muffins