Banana Nut Muffins and Very Berry Muffins

• Vegetarian

• Produce

  • 1 1/4 cup Banana
  • 2 cups Berries, mixed

• Refrigerated

  • 4 Egg, large

• Baking & Spices

  • 8 tsp Baking powder
  • 1 1/2 cup Brown sugar, packed light
  • 3 tsp Cinnamon, ground
  • 6 cups Flour
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 1 Sugar, coarse
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 Canola oil

• Nuts & Seeds

  • 1 cup Walnuts or pecans

• Dairy

  • 2 Milk

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 cups (375g) all-purpose flour (very careful not to overmeasure)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon, divided
• 2 large eggs, at room temperature
• 1 cup (200g) packed light brown sugar, divided
• ¼ cup (50g) granulated sugar
• 1 cup (240ml) milk, at room temperature1
• 1/3 cup (80ml) canola oil2
• 3/4 cup mashed banana (2 small, very ripe bananas)
• 2 teaspoons vanilla extract
• 1 cup (140g) chopped walnuts or pecans, divided
• 1/2 cup thinly sliced banana for topping
• 3 cups (375g) all-purpose flour (very careful not to overmeasure)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 cup (240ml) milk, at room temperature1
• ½ cup (120ml) canola oil2
• 1 teaspoon vanilla extract
• 2 cups (340g) mixed berries, fresh or frozen (do not thaw)
• coarse sugar for sprinkling on top

Directions

• For the Banana Nut Muffins: Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside. In a large bowl, gently toss together flour, baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, 3/4 cup brown sugar, and granulated sugar until combined. Whisk in milk, oil, mashed bananas, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in 3/4 cup chopped nuts. Spoon batter into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the muffin batter. Finish with a couple thin slices of banana, as shown in the photo above. These streusel toppings add SO much flavor to the muffins! Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months. For the Very Berry Muffins:  Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries. Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. See photo of what my muffins looked like before going into the oven above. Sprinkle with coarse sugar. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.