I know what you are thinking, “Who needs another recipe for banana muffins? They’re everywhere.”
But the answer is, “You do.”
Trust me on this one.
Unlike any other banana muffin recipe I’ve tasted or tried before, Strawberry Creek Inn’s recipe for Banana-Nut Muffins captures everything that is good and right about banana muffins.
Soft, dense, moist and crumbly, yet possessing an almost creamy texture and packing a subtle but distinctive punch of banana flavor in every bite, these muffins are the monkeys’ meow. Made with a combination of all-purpose and oat flours, toasted nuts, plus a splash of Creme de Banana (this recipe’s secret ingredient)—you’ve got the makings for a memorable muffin that will sweep your taste buds away.
Substantial enough to be enjoyed alone or added to your favorite breakfast & brunch menus, I urge you to try this recipe next time you have overripe bananas on your counter. May they become your go-to favorite as well. Enjoy!
Banana-Nut Muffins
(featured on Inn Cuisine, recipe courtesy Strawberry Creek Inn B&B)
Dry Ingredients
- 1 & 2/3 cups all-purpose flour
- 1/3 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toasted walnuts or pecans, chopped (may substitute slivered almonds)
Wet Ingredients #1
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs (room temperature)
- 1 teaspoon almond extract
- 1/2 teaspoon Creme de Banana (optional, but an excellent addition)
Wet Ingredients #2
- 3-4 overripe *bananas
- 1 cup granulated sugar
Preheat oven to 350 degrees F. Sift first 4 (four) ingredients into a large bowl; fold in toasted nuts. Whisk wet ingredients #1 together in a separate bowl. Place wet ingredients #2 in another bowl and mash together until smooth using a potato masher or large spoon. Combine wet ingredients #1 and #2, whisking until incorporated. Add combined wet ingredients to dry ingredients and mix only until combined. Do not overmix. Butter or spray a standard 12-cup muffin tin. Using a 2 & 1/2-ounce ice cream scoop, fill each muffin hole with batter; batter should come just to the top of the muffin hole. Bake in the middle of a 350 degree F oven for about 30 minutes, or until a toothpick inserted into the center of each muffin comes out ALMOST clean. Carefully turn each muffin on its side to cool using a spatula spreader or a paring knife, to prevent sogginess on the bottom.
Yield: about 1 dozen (12) muffins
*Bananas should be VERY ripe (i.e., as much black as possible on the skins), but not spoiled. You should be able to easily mash the bananas using a potato masher or large spoon. This is a good use for bananas that have gotten too ripe to eat whole. You can freeze them before they spoil—but after they have over-ripened—and thaw just before making your muffin batter.
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Sandie, I can’t wait to try these muffins. Can I make oat flour out of oat meal? It is tough to find ingredients like oat flour here in the swamps of North Carolina.
Chloe – I’ve not tried this myself, but as I understand it you can make your own oat flour at home by simply grinding rolled oats in your blender until they are the consistency of oat flour (seems simple enough in a pinch). That said, try substituting a whole wheat or whole grain flour in the oat flour’s place. Or, simply use all-purpose flour for all the required flour amounts. Let me know what you end up trying!
Chloe, I make my own oat flour by running rolled oats through the food processor all the time. It works perfectly (and is probably cheaper, although I haven’t checked).
Hi there,
These sound delicious but what is Creme de Banana, a liqueur?
Thanks.
karen
Karen – Yes, Creme de Banana is a banana-flavored liqueur, typically used in mixed drinks such as a banana daiquiri. It is somewhat sweet with a true banana flavor, that performs beautifully in the recipe without any lingering taste of alcohol.
i had no idea monkeys could meow–good to know.
the way you’ve described these beauties is enough to convince me that they’d make an awesome go-to banana breakfast. lovely.
Wonderful photo… the plate is so lovely!
Grace – Oh yes, most definitely. Monkeys can meow, especially when you’re crafting a blog post on banana muffins and need something more fitting than a cat
Deana – Thank you (that plate is a favorite of mine as well).
I haven’t made muffins in awhile. These are calling to me!
I can never have enough ways to use those bananas..in fact there are several sitting on the counter.
Mmmmmmmmm, creme de banana in a banana muffin. Why didn’t I think of that? I can’t wait to try this recipe, or maybe just add some of that liqueur into my favorite banana muffin recipe — one that my dad developed when he was just a boy. Thanks for sharing this recipe, Sandie, along with the beautiful photos.
I’ll be making these. The creme de banana sold me!!
Laura