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Last Updated on June 24, 2019 by Ellen Christian
So, this super moist Banana Nut Muffin recipe is the perfect choice for busy mornings! Do you know those days when you just have no time for breakfast? The ones where you want to grab a cup of coffee and get to work? So, if you have those days, you’ll want to keep a batch of these moist banana nut muffins on hand.
Moist Banana Nut Muffin Recipe
The best thing about this banana nut muffin recipe is that you can make them up ahead of time and freeze them because freezer cooking makes life easier. So, make a double (or triple) batch of these moist banana nut muffin recipe and freeze them in packages of three or four muffins. Then, take a package out the night before and you’ll have a quick breakfast that is much better for you than a donut from the drive-through. Finally, if you have a whole bunch of bananas to use up, learn how to make banana jam and check out these 4 Easy Ways to Make Bananas Last Longer
The super-secret ingredient
So, the reason the muffins are so moist is the addition of the cottage cheese. If you’re concerned, buy the small curd cottage cheese instead of the large curd. But, I promise you, once these are cooked there is no cottage cheese taste. These muffins are a huge hit at our house for breakfast because adding the cottage cheese to the batter gives them a bit of a protein boost. So, if you have a picky eater in your home, don’t tell them you’ve added cottage cheese because they won’t taste it.
Firstly, one tip if you do decide to freeze these banana nut muffins ahead. I really recommend that you bake them without the paper muffin liners because they don’t’ hold up that well to freezing. So, you can use a silicone muffin tin or get silicone muffin liners instead. Finally, it makes the process so much simpler because you won’t have to peel the paper liners off.
Changing up the flavor
So, for a little variety, you can make this muffin recipe with any type of addition you like. For instance, you can add chocolate or carob chips for a little different taste. However, check out these tips from The Old Farmer’s Almanac if you want to adjust any liquid ingredients.
Are banana nut muffins healthy?
So, there is no reason why you cannot enjoy a small banana nut muffin for breakfast occasionally. However, baked goods don’t tend to be super healthy because they are higher in sugar and carbohydrates. Finally, by adding cottage cheese or Greek yogurt to this recipe, you will increase the amount of protein it has. So, this will help you feel full longer which can give you a bit more willpower to resist snacking. But, if you’re considering skipping breakfast, stopping at the local fast food place or grabbing a muffin, take the moist banana nut muffin.
So, why not try banana raisin nut muffins by adding in a handful of raisins and your favorite chopped nuts for added fiber? For example, I use walnuts when I make muffins or banana bread because my husband loves them as a late night snack. However, you can use whatever kind of chopped nuts you have on hand.
Jumbo banana nut muffins
So, if you want to make those jumbo banana nut muffins you can buy at the bakery, you will need a larger muffin pan and liners. Just increase the time you bake them because the pan is larger. Finally, check the muffin every few minutes with a toothpick to test for doneness.
Banana nut muffins with crumb topping
So, if you’re like my husband, you love streusel or crumb topping on your moist banana nut muffin. It’s not difficult to make at all because it’s only a few ingredients. So, all you need is a mixture of 1/3 cup white granulated sugar, 1/3 cup light brown sugar, 1 teaspoon of cinnamon, 1/2 cup of melted unsalted butter, and 1 1/2 cups of all-purpose flour. Finally, sprinkle it on top of this moist banana nut muffin recipe before you bake them.
So, check out the moist banana nut muffin recipe because you won’t believe how good they are!
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 cup finely chopped walnuts
- 1/2 cup mashed overripe banana (about one banana)
- 1/4 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 egg
- 1 cup cottage cheese
- Firstly, preheat oven to 375°F before you start making this moist banana nut muffin recipe.
- Grease a 12 cup muffin to or use silicone baking cups because they're easier.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Stir in walnuts.
- In a separate bowl, combine mashed banana, melted butter, brown sugar, egg, and cottage cheese.
- Add wet ingredients to the dry and stir gently, only until combined. So, do not over mix because they won't be as moist.
- Divide the batter evenly among the 12 muffin cups (they will be quite full). Bake in preheated oven for about 18 minutes, until muffins feel firm and springy when pressed on top.
- Finally, serve your moist banana nut muffin warm or at room temperature because warm muffins are yum!
You will love this moist banana nut muffin for breakfast!
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Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 220mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 5g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.