Banana Nut Muffins are a delightful way to enjoy the sweet and rich flavor of ripe bananas. With simple ingredients like granulated sugar, flour, and chopped walnuts, these healthy banana nut muffins can easily become a favorite for breakfast or snack time!
To achieve the perfect texture and moisture, this banana nut bread recipe calls for basic ingredients that play a crucial role in delivering a soft, tender muffin with a satisfying crumb. Whether you’re enjoy these muffins fresh out of the oven or as a grab-and-go option, they are sure to please!
Banana Nut Muffins
So I went a little crazy last week at the produce market and bought six bunches of bananas. They were .25 each, I couldn’t pass up a deal like that! So naturally I’ve been making banana, well, everything. I have been fine tuning this particular recipe for a while now and I just love the end results.
These muffins are light, flavorful and perfectly moist. Oh and the muffin tops are fantastic too, rejoice with me over the muffin tops! There is a trick to getting them just right, make sure to follow the recipe and read the tips below!
WHY YOU’LL LOVE THIS BANANA MUFFIN RECIPE
- Amazing texture. These muffins are moist, fluffy and tender. Honestly, of all my muffin recipes I think these have the best texture.
- Enjoy all day. They are a great breakfast dish, snack and even go well in school lunches. Sometimes I even heat one up in the microwave, add a little butter and cinnamon sugar to the top for an after dinner treat.
- Simple ingredients. This recipe for homemade muffins calls for very basic ingredients that are most likely already in your kitchen. With items like sugar, milk, butter and egg, it will be a great recipe to make without needing a trip to the store.
Banana Nut Muffin Ingredients
Bananas: You will need 3 medium ripe bananas, mashed.
Sugar: Add in ¾ cups of granulated sugar.
Milk: Using ¼ cup of milk will help moisten these muffins perfectly.
Butter: Add 2 TBSP of butter, melted, to the batter.
Oil: Use 2 TBSP of canola oil or coconut oil in this recipe.
Egg: Adding 1 egg will help create wonderful texture.
Flour: The structural base of these muffins is 1 ½ cups of flour.
Baking powder: Help the muffins rise as they bake, use 2 tsp of baking powder.
Salt: Add in ½ tsp of salt to the batter.
Vanilla extract: Use 1 tsp of vanilla extract to enhance the flavors in this recipe.
Walnuts: You need ½ cup of chopped walnuts (or pecans) in the batter, plus more for the topping.
Coarse sugar: Use some turbinado sugar, for sprinkling on top of these muffins.
How to make Easy Banana Nut Muffins
Prep
Preheat the oven to 425ºF and line a muffin pan with paper or silicon liners, then set it aside. In a small glass dish, melt the butter for 30 seconds in the microwave.
Batter
In a large bowl, mash the bananas with a fork, then add in the sugar, milk, melted butter, oil, and egg, and mix with the same fork. Stir in the flour, baking powder, salt, and vanilla extract, just until the flour is moistened. Then fold the walnuts into the batter.
Divide the batter evenly among the 12 muffin cups, top with additional nuts, and sprinkle coarse sugar on top of each as well.
Bake
Place the muffin pan in the preheated oven and bake for 8 minutes. Then reduce the heat to 375ºF and bake for an additional 10 minutes, until a toothpick can be inserted in the center and comes out clean.
Immediately remove the muffins from pan, let cool on a plate or rack. Serve once cooled and enjoy!
Tips for amazing muffins every time!
Here are just a few tried and true tips that I have found make the most perfect muffins every time.
- Be careful to not overmix. I just use a fork to stir the ingredients, then a rubber scraper for adding the last of the batter to the muffin tin. You wan to mix until ingredients are just combined, not too much more.
- For the perfectly domed muffin tops. Be sure to change the temperature after the first 8 minutes of baking, as describe in the recipe. It works, I promise!
- Make non-stick muffins. If you use coconut oil in the recipe instead of canola oil, the muffins won’t stick, even if you don’t use non-stick spray.
- Fill the muffin cup up! I always fill my muffin cups pretty full with batter. Think more along the lines of 3/4 full, as opposed to 2/3.
Banana Nut Muffins
Ingredients
- 3 medium ripe bananas mashed
- ¾ cup granulated sugar
- ¼ cup milk
- 2 TBSP butter melted
- 2 TBSP canola oil
- 1 egg
- 1 ½ cup flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup walnuts or pecans + more for topping chopped
- turbinado sugar for topping
Instructions
- Prep: Start by preheating the oven to 425ºF. Then line a muffin pan with paper or silicon liners and set aside. In a small glass dish, melt the butter for 30 seconds in the microwave.
- Batter: In a large bowl, mash the bananas with a fork, then add in the sugar, milk, melted butter, oil and egg, proceed to mix with the same fork. Stir in the flour, baking powder, salt, and vanilla extract, just until the flour is moistened. Now, fold in the walnuts into the batter.
- Continue to divide the batter evenly among the 12 muffin cups. Top with additional nuts and sprinkle coarse sugar on top of each as well.
- Bake: Place the muffin pan in the preheated oven and bake for 8 minutes. Then reduce the heat to 375ºF for an additional 10 minutes, until a tooth pick can be inserted in the center and comes out clean. Immediately remove the muffins from pan, let cool on a plate or rack. Serve once cooled and enjoy!
Notes
Nutrition
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HOW LONG ARE THESE MUFFINS GOOD FOR?
I recommend eating these muffins within 3-5 days for the best tasting results. You can keep them stored in an airtight container at room temperature for 3-5 days, but eating these muffins sooner means they will taste so much better.
CAN I FREEZE THESE BANANA MUFFINS?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
What are the best substitutes for walnuts in banana nut muffins?
Chopped pecans can replace walnuts in banana nut muffins, providing a similar texture and flavor. Other alternatives include sunflower seeds or pumpkin seeds for a different crunch. For a nut-free option, consider using chocolate chips or dried fruit.
Can you make banana muffins with unripe bananas?
Using unripe bananas is possible, but it will impact the flavor and sweetness. Unripe bananas are firmer and less sweet, which may result in denser muffins. To counteract this, adding extra sugar can help balance the taste.
How can you adjust the recipe to make healthier banana muffins?
To create healthier banana muffins, consider using whole wheat flour instead of all-purpose flour. Reducing sugar and incorporating unsweetened applesauce can help maintain moisture. Additionally, substituting Greek yogurt for some of the fat content can enhance the muffin’s texture without adding extra calories.
For more amazing muffin recipes, give these a try!
- Double Berry Cheesecake Muffins
- Glazed Pumpkin Walnut Muffins
- Lemon Raspberry Streusel Muffins
- Nutella Banana Muffins
- Amazing Blueberry Muffins
- Blueberry Oatmeal Muffins
- Cheesy Cornbread Muffins
- Gingersnap Mini Muffins
- Peanut Butter and Jelly Muffins
- Easy Pumpkin Muffins
- “Doughnut” Muffins
- Copycat Costco Pumpkin Muffins
- Banana Nut Muffins
- Lemon Pound Cake Muffins
- Blueberry Cheesecake Muffins
- Lemon Zucchini Muffins
- Cherry Chocolate Muffins
- Lemon Blueberry Muffins
- Iced Banana Almond Muffins
- Copycat Olympic Village Chocolate Muffins
Banana Nut Muffins are a great fast and healthy breakfast dish to serve to your family on the busy weekdays. This banana nut muffin recipe is so simple to whip up, you probably already have some of the ingredients in your kitchen.
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