My favorite muffin ever is the Starbucks banana nut muffin and for a couple years now I’ve been trying to recreate it. The only problem is that I’m not 100% convinced that they use real bananas in it because for one, it tastes more like banana Laffy Taffy than the real thing. And two, there are no banana chunks!
I can’t say I succeeded (might need to look into some banana extract or something) but I did make some awesome muffins! I used a mixer so there were no big banana pieces and I think I actually prefer it to mashing them. For the tops, I wanted to do what Starbucks does and just add some walnuts and raw sugar but I didn’t add enough of either. Still very good though, light but still rich! Even Spencer agrees that they are some of the best muffins ever.
Banana Nut Muffins
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- ¾ cup 1 ½ sticks unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts
- raw sugar
- Preheat oven to 375 degrees and fill 2 muffin tins with liners.
- In a large bowl, combine the flour, baking soda, and salt; set aside. With an electric mixer fitted with a wire whisk, whip the bananas and sugar together, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Spoon the batter into the muffin tins to fill them about halfway. Sprinkle the tops with walnuts and raw sugar.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.