These Jumbo Banana Nut Muffins are made with roasted bananas and cinnamon. These gluten free muffins are moist and perfect with coffee!
This post was sponsored by illy but the opinions expressed here are my own.
There is nothing like the combo of freshly these freshly baked Jumbo Banana Muffins and a good cup of coffee. It's such a timeless combination. One that I simply never tire of.
The prospect of waking up to these two items makes me more excited than it probably should.
One of my favorite ways to prepare coffee is with a French Press. It's so easy to use - Simply place some coffee grounds in the bottom, cover with hot (but not boiling) water, stir, steep, and then push the grounds to bottom. That's it! And it gives you some of the smoothest coffee around.
One of my favorite coffees to make using a French Press is the illy ground 100% Arabica. The flavor is rich and completely balanced. It was totally made to drink with delicious breakfast-y treats like these muffins.
How To Roast Bananas
The key to these muffins is the roasted banana.
Why roast the bananas? I roast vegetables all the time but until recently had never thought to try it with fruit.
Some of my favorite roasted vegetables include these Garlic Green Beans, Parmesan Roasted Cauliflower, and Sweet Spicy Brussels Sprouts.
The process works in the same way. The bananas deepen in flavor and become caramelized and sweet.
- It's super easy - Simply preheat the oven to 350 degrees.
- Spray a baking sheet with some cooking spray.
- Cut 4 over-ripe bananas in half and place them on the baking sheet.
- Bake for 20 minutes or so or until the bananas become softened and caramelized (and make your house reek of banana goodness).
- Once they are roasted, remove pan from oven and set aside.
How To Make Roasted Banana Nut Muffins
These Jumbo Banana Nut Muffins are gluten free and use a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup. I love gluten free flour blends such as these, because they work just as AP flour would and require no complicated substitutions or ingredients.
Feel free to use AP flour if gluten is not an issue for you.
- Next up is the batter. In the first bowl goes the dry ingredients.
- Combine 2 ¼ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. kosher salt. Mix together to combine.
- Add the roasted bananas to the second mixing bowl. Mash them up with a fork and to them add 1 egg, ¼ cup milk, ⅓ cup olive oil, 1 tsp. vanilla, and 1 cup packed dark brown sugar. Stir all of these ingredients until combined.
- Now add the dry ingredients to the wet and combine.
- Fold in ¾ of the toasted walnuts (make sure brand is gluten free if gluten is an issue for you) and 1 ½ tsp. of cinnamon (be careful not to over-mix or batter may become tough).
How Long Does It Take To Bake Jumbo Banana Muffins?
Now it's time to add the batter to the muffin tin.
- Spray a jumbo muffin tin with cooking spray or line with large muffin cups.
- Divide the batter evenly and then sprinkle the tops with the remaining crushed walnuts.
- Place the muffin tin into the oven and bake for 35 minutes or so or until baked through. Give them another minute or two of baking time if necessary.
How Do I Know When The Muffins Are Done Cooking?
The muffins are finished cooking when a toothpick stuck in the middle of the muffin comes out clean.
The top of the muffins should be golden brown when finished.
After 35 minutes or so you should have some golden brown jumbo muffins (and I mean jumbo - these things aren't dainty).
There's something about the roasted banana that keeps them super moist as well.
What To Serve With Jumbo Banana Nut Muffins
Once they've cooled enough to touch grab one and serve with some freshly brewed illy coffee. One thing you should know about me is that I am nocturnal.
So my 'morning' starts later in the day than most people. But that does not mean that I don't enjoy coffee or breakfast-y things. Not at all. I just enjoy them later in the day than most people do.
Looking for more breakfast recipes? Don't miss these!
- Old Fashioned Fluffy Pancakes
- Banana Pancakes
- Pumpkin Waffles
- Eggnog French Toast
- Greek Yogurt Oatmeal Cups
- Ham and Cheese Egg Muffins
- Sweet Potato Breakfast Hash
- Sweet Potato Breakfast Bowls
- Ham and Cheese Frittata
- Cardamom French Toast
Can I Freeze These Banana Muffins?
Muffins are a great thing to freeze and enjoy at a later time.
How To Freeze:
Simply allow them to cool to room temperature, place them in a heavy-duty freezer bag, label with the date, and freeze up to 3 months.
Be sure to remove any air from the bag before sticking them in the freezer.
How To Thaw:
They can be reheated in the microwave for 30 seconds or so or left out to thaw for a few hours.
Looking for old fashioned desserts? Don't miss these!
- Rhubarb Bread
- Old Fashioned Blueberry Buckle
- Scandinavian Almond Cake
- Apple Pie
- Apple Galette
- Cast Iron Skillet Apple Crisp
- Crispy Sugar Cookies
How Long Do These Muffins Last?
These muffins should last 3-4 days stored in an airtight container on the counter at room temperature.
Be sure to allow the muffins to cool completely before transferring to a container for storage.
These Jumbo Roasted Banana Muffins are great for breakfast or an after dinner dessert.
You can whip up a batch and take them with you on the go.
They're great for back to school and to grab on those days when you don't have time to make breakfast!
If you like these muffins I think you'll love these Apple Muffins, Rhubarb Streusel Muffins, Coffee Infused Banana Bread and Roasted Banana Bread!
Looking For More Muffin Recipes? Don't Miss These!
Pecan Streusel Banana Coffee Cake Muffins
Perfect Plum Muffins
Espresso Chocolate Chip Muffins
Jumbo Banana Nut Muffins
- 4 overripe bananas
- 2 ¼ cups gluten free flour blend or AP flour if not gluten free
- 1 tsp. baking soda
- ¼ tsp. kosher salt
- 1 egg
- ¼ cup milk or non-dairy milk alternative
- ⅓ cup olive oil
- 1 tsp. vanilla extract
- 1 packed cup dark brown sugar or light brown sugar
- 2 oz. walnuts gluten free
- 1 ½ tsp. cinnamon
- Heat oven to 350 degrees.
- Spray a baking sheet with cooking spray. Cut 4 over-ripe bananas in half and place on baking sheet. Bake for 20 minutes or so. Remove from oven and set aside.
- On one bowl combine the dry ingredients: 2 ¼ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. or so kosher salt. Stir until combined.
- Add the roasted bananas to another bowl and mash with a fork. Add 1 egg, ¼ cup milk, ⅓ cup olive oil, 1 tsp. vanilla extract, and 1 packed cup dark brown (or light brown) sugar. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix together. Fold in ¾ of the toasted walnuts and 1 ½ tsp. cinnamon. Stir until completely combined.
- Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly (makes 6 jumbo muffins) and sprinkle with the remaining walnuts.
- Place the muffin tin in the oven and bake for 35 minutes or so. The tops should be golden brown and a toothpick should come out clean when poked.
these look amazing! Think I will make some for back to school next week 🙂
Awesome - That sounds perfect!
The smell of these muffins while they are baking is incredible. And the flavor doesn't disappoint!
Love the roasted banana in the recipe! Brilliant!