We took one of our favorite banana bread recipes and adapted it into these Bakery Style Banana Nut Muffins for an easy and comforting morning treat.
I feel like in the wave of health food crazes, muffins got a real makeover, basically becoming redefined in the process. Muffins seems to be the face of healthy eating nowadays, whenever you look for one it’s usually comprised of a bran or oat base.
Sometimes though, I just crave a good old-fashioned bakery style muffin. I distinctively remember the muffins I would get each morning on my way back from school drop-offs. They were jumbo sized, buttery, and delicious. A fresh muffin, a hot cup of coffee, and a quiet car ride back home. Honestly, what more could a mother ask for?
Today’s recipe is a homage to those glorious golden morning treats. This recipe is also easy to adapt and make your own if you have blueberries on hand or any other fruit, such as peaches or apples. You can even make them plain, if you so desire, and serve with just a pat of melted butter and jam.
I’ve had a real craving for banana bread recently, but decided to turn that into a batch of warmly spiced muffins.
The end result was a toasted crust-like exterior with a fragile, tender crumb. There are bits of toasted walnuts speckled throughout (you could also use pecans), with notes of rich vanilla, sweet banana, and of course, a touch of heat from the Saigon cinnamon.
To finish it off, I topped each with thin banana slices and a sprinkle of turbinado sugar.
Voila! You have the perfect morning muffin, and with the parchment cups you’ll feel like you made a trip to the bakery each morning when you reach for one.
Store the muffins in an air-tight container and make sure to top each with a paper towel to absorb any moisture. This will preserve your muffins longer, keeping them fresh.Print