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+ servings


Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12


  • 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 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.