Banana Nut Muffins

Easy banana nut muffins are the best way to use ripe bananas. They are soft, moist, and full of flavor. Perfect for breakfast or just a special snack.

Banana nut muffins are one of my all-time favorite things and these are a great tasty muffin. Good enough to hide a couple of bananas just to use for muffins later.

This recipe is an easy bake (3/10) with only a bit of hand mixing with ingredients you already have on hand. Just follow the simple step by step photo instructions.

My Rating

We loved them. Enough said.

Pro Tips: Recipe Notes for Banana Nut Muffins

Most of the internet recipes are approximately the same but a few interesting points.

The Amount of Bananas

The ratio of liquid (wet) ingredients to dry ingredients can really throw recipes like this way off, and the number and size of bananas just scream they will make your muffins fail.

The solution is to use a large measuring cup to mash the bananas and then fill the remaining volume out with the remaining liquid ingredients to a specific amount – 2 cups here.

So use two or three bananas.

Why Ripe Bananas?

For muffins and almost any banana recipe, we want ripe or “overripe” bananas. Why? They are sweeter and make the recipe much better than greener bananas.

Amylase is the enzyme that breaks down the starch in bananas into sugar, making the bananas sweet. Another enzyme will break down cell walls and soften the banana. And a third enzyme will change the color of the banana peel.

Other Tips

Do not over mix the batter and just pour the batter into the cups and let it settle in by itself. Do not pack it in.

The sugar and PAM topping forms a nice crust, so do not skip on the sugar.

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.

The nutmeg is optional.

Use the nuts you like. You will need 3/4 to 1 cup. You can sprinkle some on top with the sugar for a nice touch.

Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.

Other Banana Nut Recipes

Banana Nut Bread

Oven Baked Banana Pancake

Cream Cheese Filled Banana Bread

Banana Nut Cookies

Banana Nut Cake

Sugar and Flour are missing from the picture.

Preheat oven to 350 (not convection this time).

Mash the bananas well in a 2 cup measuring cup.

Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.

Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 teaspoon vanilla, and add just enough milk to make 2 cups of the “liquid.”

You need about 3/4 cup of chopped nuts.  I use walnuts but use pecans, or other nuts are fine.

Combine the dry ingredients in a larger bowl; the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoon baking powder, 1/2 teaspoon each of baking soda, cinnamon, and nutmeg (optional).

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

Prepare 12 cupcake baking cups. I gave the pan a good spray of PAM, so they won’t stick. Pour the batter into the cups.

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

Bake until a toothpick comes out clean, for me 23 minutes. Some variability due to the oven differences should be expected

Other Muffin Recipes

Easy Apple Fritter Muffins

Strawberry Cinnamon Muffins

Whole Wheat Blueberry Muffins

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5 from 3 votes

Banana Nut Muffins

Easy banana nut muffins are the best way to use ripe bananas. They are soft, moist, and full of flavor. Perfect for breakfast or just a special snack.

Prep Time10 mins

Cook Time23 mins

Total Time33 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 12 servings

12

Ingredients

Wet

• 2-3 bananas - ripe
• 1 egg - large
• 1/3 cup butter
• 1 1/2 teaspoon vanilla
• milk - to make 2 cups of liquid

Dry

• 1 1/2 cup AP flour
• 3/4 cup sugar - plus more for the top
• ¾ cup nuts
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg - optional

US Customary - Convert to Metric

Instructions

• Preheat oven to 350.
• Mash 2-3 bananas well in a 2 cup measuring cup.
• Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.
• Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 teaspoon vanilla, and add just enough milk to make 2 cups of the "liquid."
• You need about 3/4 cup of chopped nuts.  I use walnuts but use pecans, or other nuts are fine.
• Combine the dry ingredients in a larger bowl; the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoon baking powder, 1/2 teaspoon each of baking soda, cinnamon, and nutmeg (optional).
• Mix the wet into the dry and only mix until all the dry is incorporated. Do not over mix.
• Prepare 12 cupcake baking cups. I gave the pan a good spray of PAM, so they won't stick. Pour the batter into the cups.
• Sprinkle the tops with a generous amount of sugar. You can add a few nuts if you want. Lightly spray the sugar with PAM.
• Bake until a toothpick comes out clean, for me 23 minutes. Some variability due to the oven differences should be expected

Recipe Notes

Pro Tips

1. The bananas should be at least ripe but overripe is better. 2-3 will do.
2. A tablespoon or two of strong coffee may increase the "banana taste." Add it in the liquid before topping off with milk.
3. Never use baking powder with aluminum.
4. The nutmeg is optional.
5. Do not over mix the batter and just pour the batter into the cups and let it settle in by itself. Do not pack it in.
6. The sugar and PAM topping forms a nice crust, so do not skip on the sugar.
7. Use the nuts you like. You will need 3/4 to 1 cup. You can sprinkle some on top with the sugar for a nice touch.
8. Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.

Course Sweets

Cuisine American

Keyword Banana Nut Muffins, Best Muffins

 

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Calories: 231 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 27 mg | Sodium: 294 mg | Potassium: 221 mg | Fiber: 2 g | Sugar: 15 g | Vitamin A: 200 IU | Vitamin C: 2 mg | Calcium: 48 mg | Iron: 1 mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.