Banana Nut Muffin recipe perfect for a healthy breakfast. Great flavor and light texture in these banana muffins that everyone loves!
So I went a little crazy last week at the produce market and bought 6 bunches of bananas. They were .25 each! I couldn’t pass up a deal like that! So naturally I’ve been making banana… everything. I’ve been fine tuning this recipe for a while now and I love this end result. It’s a light, flavorful and perfectly moist muffin with a beautiful muffin top. Rejoice in the muffin top, people! There’s a trick to getting it just right- enjoy.
Banana Nut Muffin recipe
- 3 medium ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/4 cup milk
- 2 TBSP melted butter
- 2 TBSP canola oil
- 1 egg
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup chopped walnuts or pecans + more for topping
- turbinado sugar, for topping
Heat oven to 425ºF. Line a muffin pan with liners.
- Do not overmix! I just use a fork, then a rubber scraper for adding the last of the batter to the muffin tin.
- If you want perfectly domed muffin tops, do the change in temperature thing I describe in the recipe. It works!
- If you use coconut oil in the recipe instead of canola, the muffins won’t stick- even if you don’t use non-stick spray.
- I always fill my muffin tins pretty full with batter. Think more along the lines of 3/4 full, as opposed to 2/3.
Need more biscuit and dinner roll recipes? Here you go!
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- Easy 30-Minute Dinner Rolls
- Raspberry Honey Butter spread
- Cheesy Cornbread Muffins
- Best Blueberry Muffins
- Sweet Potato Biscuits
- Strawberry Butter recipe
- Homemade English Muffins
- Nutella Banana Muffins recipe
- Banana Nut Muffins
Ingredients
- 3 medium ripe bananas mashed
- 3/4 cup granulated sugar
- 1/4 cup milk
- 2 TBSP melted butter
- 2 TBSP canola oil
- 1 egg
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup chopped walnuts or pecans + more for topping
- turbinado sugar for topping
Instructions
- Heat oven to 425ºF. Line 12 regular-size muffin cups with a muffin liner. Spray the liners real quick with cooking spray. {I always spray my muffin liners with cooking spray and even still they tend to stick a little. These didn’t stick at all!}
- In large bowl, mix bananas, sugar, milk, butter, oil and egg with a fork. Stir in flour, baking powder, salt and vanilla just until flour is moistened. Fold nuts into batter.
- Divide batter evenly among 12 muffin cups. Top with additional nuts and coarse sugar.
- Bake 8 minutes at 425ºF then reduce heat to 375ºF for an additional 10 minutes, until toothpick inserted in center comes out clean.
- Immediately remove from pan.
- ENJOY!
- Tips for amazing muffins:
- Do not overmix! I just use a fork, then a rubber scraper for adding the last of the batter to the muffin tin.
- If you want perfectly domed muffin tops, do the change in temperature thing I describe in the recipe. It works!
- If you use coconut oil in the recipe instead of canola, the muffins won't stick- even if you don't use non-stick spray.
- I always fill my muffin tins pretty full with batter. Think more along the lines of 3/4 full, as opposed to 2/3.
[…] Notes Adapted from Butter With a Side of Bread. 3.5.3217 This recipe was adapted from Butter with a Side of Bread. […]