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- 2 ripe bananas, mashed until smooth - 1 cup eggnog (can be store-bought or homemade) - 1/3 cup vegetable oil - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional for crunch) - 1/2 cup raisins or dried cranberries (optional for sweetness) You can swap some ingredients if needed. Use applesauce instead of oil for less fat. Almond milk or soy milk works if you lack eggnog. For gluten-free muffins, try almond flour or a gluten-free blend. If you want to avoid sugar, use a natural sweetener like honey or maple syrup. Add-ins can make your muffins special. Chopped dark chocolate can add richness. You can mix in shredded coconut for a tropical twist. Try adding orange zest for a fresh citrus flavor. A dash of vanilla extract can also enhance the sweetness. If you want more crunch, use pecans or walnuts. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by adding paper liners or greasing it with non-stick spray. In a large bowl, mix 2 ripe bananas that you’ve mashed until smooth. Add 1 cup of eggnog, 1/3 cup of vegetable oil, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, and 2 large eggs at room temperature. Stir this mixture until it is nice and smooth. Now, in another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. This helps evenly spread the dry ingredients. Gradually add the dry mix to the wet ingredients. Use a spatula to fold them together gently. Avoid over-mixing, or your muffins may turn out dense. If you want extra flavor, fold in 1/2 cup of chopped walnuts or pecans and 1/2 cup of raisins or dried cranberries. These add crunch and sweetness. Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with batter. This gives them space to rise nicely. Place the muffin tin in your preheated oven and bake for 18-20 minutes. Check if they are done by inserting a toothpick into the center of a muffin. It should come out clean and dry. After baking, let the muffins cool in the tin for about 5 minutes. Then, carefully move them to a wire rack to cool completely. To serve, enjoy them warm for the best flavor. Dust them lightly with powdered sugar and a sprinkle of cinnamon for a festive touch. Arrange the muffins on a charming holiday platter to create an inviting display. To get the best muffin texture, mix your wet and dry items just enough. Over-mixing makes them dense and tough. When you combine the batter, be gentle. You want it to be lumpy, not smooth. Use ripe bananas; they add moisture and sweetness. The eggnog gives the muffins a soft texture. If you like, try adding a bit of extra eggnog if the batter seems thick. Let your muffins cool completely before storing them. Place them in an airtight container. They can last for about three days at room temperature. If you want to keep them longer, freeze them! Wrap each muffin in plastic wrap, then place them in a freezer bag. They can stay fresh for about three months in the freezer. When you want one, take it out and let it thaw at room temperature. For an extra flavor boost, add a dash of vanilla extract to the wet mix. You can also sprinkle some nutmeg or cinnamon on top before baking. For presentation, dust the muffins with powdered sugar after they cool. It makes them look festive! Arrange them on a colorful plate for a lovely display. Adding chopped nuts or dried fruit on top can also add visual appeal and texture. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best taste! Eggnog Variations: Experiment with different types of eggnog, such as spiced or flavored varieties, to give your muffins a unique twist that suits your taste. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle! Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat for a warm treat! {{image_4}} You can make these muffins healthier. Swap all-purpose flour for whole wheat flour. This change adds fiber and nutrition. You can also skip the granulated sugar. Use ripe bananas for sweetness instead. They add great flavor without extra sugar. Add seasonal flavors to your muffins! During the holidays, mix in dried cranberries for a festive touch. You can also use chopped apples or pears in fall. These fruits add moisture and a delicious taste. Want to change the flavor profile? Try different spices! Add ginger or cloves for warmth. You can also use vanilla or almond extract for a twist. Just a teaspoon can make a big difference. Experiment and find your favorite combination! To keep your eggnog banana muffins fresh, store them in an airtight container. This helps lock in moisture. Place a paper towel at the bottom of the container. It soaks up excess moisture and keeps the muffins soft. If you want to keep them longer, consider refrigerating them. Just make sure to wrap them well. You can freeze these muffins for up to three months. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag. To thaw, take a muffin out and leave it at room temperature for about an hour. You can also microwave it for 10-15 seconds if you're in a hurry. Eggnog banana muffins stay fresh for about three days at room temperature. In the fridge, they last about a week. Always check for any signs of spoilage, like mold or a strange smell. For the best taste, enjoy them warm. A quick warm-up in the microwave brings back their delightful flavor. Yes, you can make these muffins without eggnog. Use milk or a milk alternative instead. You might want to add a sprinkle of nutmeg or cinnamon for that festive touch. This keeps the flavor rich and tasty. Chopped walnuts or pecans work best in this recipe. Both add a nice crunch. You can also try almonds or hazelnuts if you prefer. Just make sure to chop them into small pieces to mix well. Check the muffins after 18 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, they are done. If it has batter on it, bake for a few more minutes. This will help ensure your muffins are light and fluffy. Eggnog banana muffins are a tasty treat you can easily make at home. We covered ingredients, step-by-step baking, and helpful tips for the best muffins. Remember, you can adjust flavors with different spices or add-ins. Also, storing them correctly keeps them fresh longer. Try these muffins as a holiday snack or a fun breakfast option. Enjoy your baking and the delightful flavors!

Eggnog Banana Muffins

Deliciously festive muffins infused with eggnog and banana, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 2 pieces ripe bananas, mashed until smooth
  • 1 cup eggnog
  • 1.33 cup vegetable oil
  • 0.5 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 cup raisins or dried cranberries (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with non-stick spray to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas, eggnog, vegetable oil, brown sugar, granulated sugar, and eggs. Use a whisk or electric mixer to stir until the mixture is smooth and all ingredients are well blended.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt to ensure an even distribution of the dry ingredients.
  • Gradually add the dry ingredients to the bowl with the wet mixture. Use a spatula to fold the ingredients together gently until just combined. Take care not to over-mix, as this can lead to dense muffins.
  • If you like, fold in the chopped nuts and raisins or dried cranberries for an extra layer of texture and flavor. These additions are optional but enhance the muffins deliciously.
  • Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter to allow room for rising during baking.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and dry.
  • Once baked, allow the muffins to cool in the tin for approximately 5 minutes. Carefully transfer them to a wire rack to cool completely, ensuring they don’t become soggy.

Notes

Serve the muffins warm for the best flavor! Dust them lightly with powdered sugar and a sprinkle of cinnamon for a festive touch.
Keyword banana, eggnog, holiday, muffins