Easy Banana Nut Muffins

The best banana nut muffins are quick and easy with this simple recipe. Get incredibly moist muffins with delicious intense banana flavor by maximizing the banana with this easy recipe for consistent success.

Introduction

Banana nut muffins are one of my all-time favorite things, and these are great-tasting muffins. Good enough to hide a couple of bananas to use for muffins later. You will have a great start on a healthy breakfast, a special snack, or freeze them for later.

This simple banana nut muffin recipe only needs a bit of hand mixing—no mixer required. Use 2 to 3 ripe bananas along with some kitchen staples you already have on hand to whip this up.

To make the best muffins consistently, you need to maximize the banana while maintaining the best ratio of liquid ingredients to dry ingredients.

The solution is to use a large measuring cup to mash the bananas and then fill the remaining volume with the remaining liquid ingredients to a specific amount - 2 cups here. Now you can max out the banana and keep a great moist texture.

I have also pumped up the baking powder to pump up the fluffiness. Now, it is a 5-star winner.

My Rating

We loved them.

🍌Ingredients

• Ripe Bananas - two to three overripe bananas with dark spots.
• Real Butter - if unsalted, add an additional pinch of salt.
• Pure Vanalla Extract - not imitation.
• Milk - volume will vary—see instructions.
• Chopped Nuts - usually walnuts or pecans—optional. You may want to sprinkle a few on the top with the sugar.
• Other Ingredients: All-purpose flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).

👨‍🍳How to Make Banana Nut Muffins

1. Mix wet ingredients by mashing 2-3 overripe bananas, melted butter, an egg and vanilla extract. Mix will and add enough milk to make 2 cups of wet ingredients.
2. Mix all the dry ingredients and chopped nuts in a large bowl.
3. Mix wet ingredients into dry ingredients.
4. Pour batter into prepared muffin tin with paper liners, sprinkle top with sugar and bake in preheated oven until a toothpick comes out clean.

⏰When are Muffins Done?

Standard size muffins will take 20-25 minutes. Start checking at the low end of the range. There are a few variables like your exact oven temperature, the pan, and the fullness of the muffin tin.

Checking the End Point: There are two common ways to check the endpoint of baking your muffins.

First, you can press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.

The second and my favorite is the toothpick test. Just insert a toothpick in the top center of the muffin. It is done when the toothpick comes out clean. Yep, it is old school.

Making Mini or Jumbo Muffins

This recipe is for 12 standard-size muffins, but you can make different sizes. Make them like you want: mini, regular, or jumbo. Just cook to the endpoint and not by time along.

Generally, bake mini muffins for 10 to 15 minutes and large muffins for 25 to 30 minutes.

🖊️Options

• Additions and substitutions: I don't usually add anything else. But common suggestions are blueberries, cranberries, and chocolate chips.
• Topping: I suggest a simple sprinkle of sugar, and that will give a nice crust on top. A sprinkle of chopped nuts on top with the sugar is a nice touch. You can make a streusel topping, but I don't feel it is needed.
• Pump it up: A tablespoon or two of strong coffee may increase the "banana taste." Add it in the liquid before topping off with milk.
• Never use baking powder with aluminum which many cause an after taste.

❓FAQs

📖Banana Recipes

Banana Nut Bread

Oven Baked Banana Pancake

Banana Nut Cookies

Banana Nut Cake

📖Muffin Recipes

Easy Apple Fritter Muffins

Strawberry Cinnamon Muffins

Whole Wheat Blueberry Muffins

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Preheat oven to 350°, not convection. Prepare muffin pan, give them a light spray of cooking spray, and line with paper liners if desired.

Mash the bananas well in a 2 cup measuring cup. Get as much banana as you can, leaving space for the egg and vanilla—2 large or 3 medium. 1 ½ cup will be perfect and you won't need milk.

Melt ⅓ cup of butter in the microwave. About 20 seconds, depending on your microwave.

Add 1 egg to the banana and mix. Add the melted butter, 1 ½ teaspoon vanilla extract, and just enough milk to make 2 cups of the "liquid."

Optional Nuts: You need about ¾ cup of chopped nuts. Walnuts are suggested but use pecans or other nuts are fine.

Combine the dry ingredients in a large bowl; the nuts with 1 ½ cup AP flour, ¾ cup sugar, 1 teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon nutmeg (optional).

Mix the wet into the dry and only mix until all the dry is incorporated. Do not over mix.

Pour the batter into the cups—about ¾ full.

Sprinkle the tops with a generous amount of sugar. Spray the sugar with PAM.

Bake for 20-25 minutes. Just insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Or you can press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done. Cool on a wire rack.

📖Recipe

Editor's Note: Originally Published November 2, 2012. Updated with expanded explanation and options along with refreshed photos and a table of contents to help navigation.