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 up a batch today.
👨🍳How to make this recipe
- Mix wet ingredients by mashing 2-3 overripe bananas, melted butter, an egg and vanilla extract. Mix well and add enough milk to make 2 cups of wet ingredients.
- Mix all the dry ingredients and chopped nuts in a large bowl.
- Mix wet ingredients into dry ingredients.
- Pour batter into prepared muffin tin with paper liners, sprinkle top with sugar and bake in preheated oven until a toothpick comes out clean.
🍌Ingredients
- Ripe Bananas - two to three overripe bananas with dark spots.
- Real Butter - if unsalted, add an additional pinch of salt.
- Pure Vanilla Extract - not imitation.
- Milk - volume will vary—see instructions.
- Chopped Nuts - usually walnuts or pecans—optional. You may want to sprinkle a few on top with the sugar.
- Other Ingredients: All-purpose flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).
⏰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
Yes, they are great for baking. If you don’t have time to use them now, simply peel and freeze until you are ready to bake bread or muffins.
Good at room temperature for 3-4 days and will freeze nicely for 3-4 months in an airtight container.
📖Banana Recipes
📖Muffin Recipes
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
Easy Banana Nut Muffins
Ingredients
Wet
- 2-3 ripe bananas
- 1 egg - large
- ⅓ cup butter
- 1 ½ teaspoon vanilla extract
- milk - to make 2 cups of liquid
Dry
- 1 ½ cup AP flour
- ¾ cup sugar - plus more for the top
- ¾ cup nuts - walnuts or pecans
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg - optional
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. 1 ½ cups of mashed banana will be just about right to not need the added 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 muffin pan—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.
Your Own Private Notes
Recipe Notes
Pro Tips
- The bananas should be at least ripe but overripe is better. 2-3 will do.
- A tablespoon or two of strong coffee may increase the "banana taste." Add it in the liquid before topping off with milk.
- The volume of milk varies by the volume of the mashed bananas. More banana is better than more milk.
- Never use baking powder with aluminum. I have increased the baking powder to get a lighter texture.
- The nuts and nutmeg are optional.
- The sugar and PAM topping forms a nice crust.
- Use the nuts you like. You will need ¾ to 1 cup. You can sprinkle some on top with the sugar for a nice touch.
- See the post above for a discussion of mini and jumbo size muffins.
- There are some variables so be sure to check the endpoint. 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.
- Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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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.
Catherine Yoss
I love these Muffins. Recently I wanted to make them but had only 2 bananas. I used 1/2 cup of unsweetened applesauce. It worked out great! Keep sending us great recipes.
Beth Matteri
These banana nut muffins are amazing. So moist with great flavor.
Thanks for sharing.
Catalyst
Just tasted these. Spectacular, Dr. Dan. I forgot to add the black coffee but when my wife says "You done good!" I think I'll keep your recipe. Thanks!
Jojo
Hello - I really like your step-by-step instructions, that in particular has prompted me to make your recipe. They also look very tasty. Thank you.
Gigi
I love banana muffins and like to change them up a bit. I
I like to add maple flavoring to the mix sometimes.
I like to chop candied ginger and add that to the mix. I change nuts from time to time also.
These are great for snacks, breakfast and dessert!
Dan Mikesell AKA DrDan
Hi Gigi,
Welcome to the blog.
I love a good banana muffin. I just got bananas today and think I will hide two for the weekend.
Those sound like great suggestions.
Thanks for the note, modifications and the rating.
Dan
Abby
Five stars. Seriously, the best muffins I think I've ever eaten. This will be a new go-to recipe!
Phil St. Pierre
The drumstick and thigh recipes are grand. I love your 7-2-11 and this is so simple to bake. One thing ,the house fills with smoke when i bake the thighs so I simply take them out to the grill in a deep pan on a grate with foil on the bottom and close the cover . After 35 minutes at 450 they are just great and picture perfect browned ... thanks for what you do and I look foward to future gems from you. And the photos are perfect .
Diane Roark
These look delicious! I love banana muffins. Blessings, Diane Roark