If you’re looking to enjoy a cozy treat with your Dunkin’ Donuts Banana Nut Muffin, consider pairing it with a warm cup of coffee or tea. The rich, nutty flavors of the muffin contrast beautifully with a robust black coffee. If you prefer something sweeter, a vanilla latte can enhance the muffin’s flavor perfectly.
Additionally, a side of fresh fruit adds a refreshing balance to the indulgence of the muffin. Berries or slices of apple work wonderfully here. For a more decadent combination, slather a bit of cream cheese on your muffin; it elevates that already delightful experience even more.
Now, let me share a delightful recipe that holds a special place in my heart: Dunkin’ Donuts Banana Nut Muffin. Why is this recipe remarkable? First, these muffins are a perfect blend of flavors and textures.
The sweetness of ripe bananas, the crunch of walnuts, and a sprinkle of cinnamon together create a comforting, homey feel. This muffin is not just a treat; it’s a quick breakfast or snack option for anyone on the go.
In my kitchen, overripe bananas often end up as muffins or bread. They’ve stared at me from the fruit bowl, begging not to be wasted. I grab a few, turn on the oven, and let the magic happen. Each ingredient brings its unique charm to the bowl, and I can’t help but smile as I mix them together.
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Ingredients for Dunkin’ Donuts Banana Nut Muffin
Here’s what you’ll need to whip up these muffins:
Muffins:
- 2 cups mashed overripe bananas (approximately 3–4 bananas)
These bananas bring moisture and natural sweetness to the muffins. - 2 large eggs, room temperature
Eggs help bind the mixture together and add richness. - 1/2 cup unsalted butter, melted and slightly cooled
Butter contributes to a soft texture and adds flavor. - 2/3 cup soft light brown sugar, lightly packed
Brown sugar gives a lovely caramel flavor and moisture. - 2 teaspoons pure vanilla extract
Vanilla enhances all other flavors. - 1 3/4 cups all-purpose flour
The base for our muffins, providing structure. - 1 teaspoon baking soda
This is our leavening agent, ensuring fluffy muffins. - 1/4 teaspoon fine salt
Salt balances the sweetness and enhances flavor. - 1/2 teaspoon ground cinnamon (optional, for warmth)
Cinnamon adds delightful warmth and spice. - 1/2 cup chopped walnuts
Nuts add a satisfying crunch. - 1/4 cup mini chocolate chips (optional, for a touch of sweetness)
A little sweetness goes a long way, and who can resist chocolate?
Topping:
- 2–3 tablespoons finely chopped walnuts
For that crunchy topping, giving extra texture. - 1/4 cup brown sugar
A little sweetness on top enhances the muffin experience. - 1/2 teaspoon ground cinnamon (optional)
A sprinkle for that aromatic touch.
How to Make Dunkin’ Donuts Banana Nut Muffin
Making these muffins is just as easy as gathering the ingredients. Let’s dive into the steps I follow when creating this delicious recipe.
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). While the oven is heating, grease a muffin tin or line it with paper liners. Honestly, I opt for liners because they make cleanup a breeze.
Step 2: Mash the Bananas
In a mixing bowl, mash the bananas until smooth. Don’t worry if there are a few lumps; they can add character. I usually find it easiest to use a fork to achieve the right consistency.
Step 3: Mix in Wet Ingredients
Add the melted butter and brown sugar to the mashed bananas, stirring until well combined. Then, crack in the eggs and pour in the vanilla extract. Give it a good mix again. The aroma is already inviting.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. When I do this, I can see and feel the texture of the flour before it meets the wet mixture. It’s all about the process.
Step 5: Combine Wet and Dry
Gradually fold the dry mixture into the wet mixture. The key here is not to overmix. You want everything to be just combined. It’s okay if a few streaks of flour remain; trust me, this is what keeps the muffins fluffy.
Step 6: Fold in Walnuts and Chocolate Chips
Now comes the fun part! Gently fold in the chopped walnuts and chocolate chips. I have a sweet tooth, so I often add a little extra chocolate to this step.
Step 7: Fill the Muffin Tin
Using a scoop or a ladle, fill each muffin cup about two-thirds full. I find that this allows enough room for the muffins to rise without overflowing.
Step 8: Prepare the Topping
In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon. This topping adds a delightful crunch and sweetness. Sprinkle it generously over the muffin batter in the tin.
Step 9: Bake
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. I always start checking around 18 minutes. You want the tops to be golden brown, and a toothpick inserted into the center of a muffin should come out clean.
Step 10: Cool and Enjoy
Remove the muffins from the oven and let them sit in the tin for a few minutes. After that, transfer them to a cooling rack. The smell wafting through my kitchen at this point is enough to make anyone drool.
Recipe Notes
- Bananas: The key to moist muffins. Use overripe bananas; they bring that natural sweetness and a rich texture.
- Eggs: Preferably at room temperature. They mix more smoothly and evenly into the batter.
- Butter: Unsalted is used to control the salt levels in your recipe. You’ll notice the taste difference.
- Brown Sugar: Light brown sugar is best for a nuanced sweetness. You can substitute with granulated sugar, but your muffins will taste different.
- Flour: Make sure to spoon it into the measuring cup and level it off for accuracy. Too much flour can lead to dense muffins.
- Walnuts: An excellent source of healthy fats. They add crunch and flavor, but feel free to substitute with other nuts like pecans or macadamias for a different twist.
Recipe Variations
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. It works flawlessly for these muffins.
- Dairy-Free: Substitute melted coconut oil for butter and unsweetened applesauce for eggs.
- Add Fruits: Toss in dried cranberries or blueberries for a fruity twist.
- Spices: Feel free to experiment. Nutmeg or ginger can add a warm spice profile, changing the flavor completely.
- Nut-Free: Replace walnuts with seeds, such as sunflower seeds, or omit them altogether.
- Protein Boost: Add a scoop of protein powder to the dry ingredients. This makes the muffin more filling for breakfast.
Dunkin Donuts Banana Nut Muffin Recipe
Equipment
- Oven
Ingredients
Muffins:
- 2 cups mashed overripe bananas approximately 3–4 bananas
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 2/3 cup soft light brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon optional, for warmth
- 1/2 cup chopped walnuts or substitute with macadamia nuts, pecans, or hazelnuts
- 1/4 cup mini chocolate chips optional, for a touch of sweetness
Topping:
- 2 –3 tablespoons finely chopped walnuts
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon optional, for added spice
Instructions
- Making these muffins is just as easy as gathering the ingredients. Let’s dive into the steps I follow when creating this delicious recipe.
Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). While the oven is heating, grease a muffin tin or line it with paper liners. Honestly, I opt for liners because they make cleanup a breeze.
Step 2: Mash the Bananas
- In a mixing bowl, mash the bananas until smooth. Don’t worry if there are a few lumps; they can add character. I usually find it easiest to use a fork to achieve the right consistency.
Step 3: Mix in Wet Ingredients
- Add the melted butter and brown sugar to the mashed bananas, stirring until well combined. Then, crack in the eggs and pour in the vanilla extract. Give it a good mix again. The aroma is already inviting.
Step 4: Combine Dry Ingredients
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon. When I do this, I can see and feel the texture of the flour before it meets the wet mixture. It’s all about the process.
Step 5: Combine Wet and Dry
- Gradually fold the dry mixture into the wet mixture. The key here is not to overmix. You want everything to be just combined. It’s okay if a few streaks of flour remain; trust me, this is what keeps the muffins fluffy.
Step 6: Fold in Walnuts and Chocolate Chips
- Now comes the fun part! Gently fold in the chopped walnuts and chocolate chips. I have a sweet tooth, so I often add a little extra chocolate to this step.
Step 7: Fill the Muffin Tin
- Using a scoop or a ladle, fill each muffin cup about two-thirds full. I find that this allows enough room for the muffins to rise without overflowing.
Step 8: Prepare the Topping
- In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon. This topping adds a delightful crunch and sweetness. Sprinkle it generously over the muffin batter in the tin.
Step 9: Bake
- Pop the muffin tin into the preheated oven and bake for 18-22 minutes. I always start checking around 18 minutes. You want the tops to be golden brown, and a toothpick inserted into the center of a muffin should come out clean.
Step 10: Cool and Enjoy
- Remove the muffins from the oven and let them sit in the tin for a few minutes. After that, transfer them to a cooling rack. The smell wafting through my kitchen at this point is enough to make anyone drool.
Notes
- Bananas: The key to moist muffins. Use overripe bananas; they bring that natural sweetness and a rich texture.
- Eggs: Preferably at room temperature. They mix more smoothly and evenly into the batter.
- Butter: Unsalted is used to control the salt levels in your recipe. You’ll notice the taste difference.
- Brown Sugar: Light brown sugar is best for a nuanced sweetness. You can substitute with granulated sugar, but your muffins will taste different.
- Flour: Make sure to spoon it into the measuring cup and level it off for accuracy. Too much flour can lead to dense muffins.
- Walnuts: An excellent source of healthy fats. They add crunch and flavor, but feel free to substitute with other nuts like pecans or macadamias for a different twist.
Nutrition
Frequently Asked Questions
1. Can I freeze these muffins?
Absolutely! These muffins freeze wonderfully. Once cooled, wrap them individually in plastic wrap and place them in a freezer bag. They can last up to three months.
2. How can I ripen bananas quickly?
If you need ripe bananas in a hurry, you can bake them! Place unpeeled bananas on a baking sheet at 350°F (175°C) for about 15-20 minutes. Cool them before use, and the flavor will be perfectly sweet.
3. What is the best way to store them?
Store your muffins in an airtight container at room temperature for about three days. If you want them to last longer, refrigerate them.
4. How can I tell when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If it’s covered in batter, keep them in the oven for a little longer.
5. Can I make mini muffins?
Yes! This batter works great for mini muffins. Just reduce the baking time to about 10-15 minutes, checking for doneness.
6. What if I don’t have enough ripe bananas?
No problem! If you’re short on mashed bananas, you can mix in unsweetened applesauce. Use ½ cup of applesauce for every banana you’re missing.
Conclusion
There you have it, my go-to recipe for Dunkin’ Donuts Banana Nut Muffin. This muffin is not just about the taste; it brings memories of warm kitchens and shared moments. Baking these muffins is an experience that fills your home with a comforting scent and your heart with joy.
As a registered dietitian, I also appreciate that they’re healthier than many other snack options out there, thanks to their natural ingredients. They’re easy to make and delicious—what more could you ask for? Next time you find yourself with a batch of overripe bananas, remember this recipe. You’ll create something delightful, and maybe even share the joy with someone else. Happy baking!
