Golden on the outside, sweet and tender on the inside, these Banana Nut Muffins are downright irresistible. Quick and easy to make, this banana nut muffin recipe never disappoints. Once you sink your teeth into these incredible muffins, you’ll make them over and over again.
You’ll Love These Banana Nut Muffins
Based on my wildly popular Banana Bread Muffins, this recipe is tried and true, with hundreds of five star ratings. Even if you’ve never made a single muffin, you’ll have fantastic results with this simple recipe.
What I Love:
- These Banana Nut Muffins hit every note. From the golden tops, to the moist crumb, the perfect amount of banana flavor and the crunchy goodness of the nuts, these muffins have it all!
- There is no candle or home fragrance that comes close to smell as intoxicatingly delicious as these muffins do! Your kitchen will smell divine.
- They make the perfect grab and go breakfast or after school snack.
- Nobody likes doing dishes, so you can make these all in one bowl for easy clean up.
- The ingredients are simple and you probably have them in your pantry.
- This is the best way to use up those bananas sitting on your counter!
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I absolutely love banana bread. With over 16 Banana Bread Recipes on this site, and many more on the way, it’s hard to pick a favorite. But if you love the warm and nutty crunch from chopped walnuts and/or pecans, then I’m confident that this is the Banana Nut Muffin recipe for you!
I can’t wait for you to try these!
“These are really delicious! Easy recipe with fantastic results. I didn’t change a thing and they turned out great.” -Kimberly
Banana Nut Muffin Ingredients
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Bananas – You’ll want to use medium to large size bananas. They riper they are, the better they are! As bananas ripen the get sweeter and creamier, both things that make this bread even better. The bananas shown in this photo aren’t quite ready to be used. But to be honest, dark brown, mushy bananas aren’t my favorite to photograph! But spotty to dark brown bananas are the way to go.
- Eggs – Use large eggs, and beat them slightly before adding to the batter.
- Brown Sugar – You can use dark or light brown sugar, both work well. Make sure to measure it packed into the measuring cup.
- Baking Soda & Baking Powder – These help your muffins rise. Make sure you check the expiration dates on them.
- Butter – I typically bake with unsalted butter, but if salted is what you have on hand, that will work just fine.
- Salt – Salt helps balance the sweetness and gives your muffins a bit more depth of flavor.
- All Purpose Flour – All purpose flour is ideal for these muffins. Make sure to read my tips below about measuring flour correctly – it’s simple but critical for baking success.
- Chopped Nuts – I like using a mix of walnuts and pecans, but you can use just one if you like. You can also use other chopped nuts if you like, but I think these two have the best flavor profile for this recipe. While it’s optional, roasting your nuts ahead of time really make their flavors pop.
How To Make Banana Nut Muffins
This is a discussion about how the recipe is made. For the actual recipe with full details please see the printable recipe card below.
Step 1: Line a muffin pan with paper muffin liners.
Step 2: In a large mixing bowl, mash bananas then add butter, brown sugar, eggs and vanilla.
Step 3: Add dry ingredients to the bowl and stir until well combined, but do not overmix.
Step 4: Scoop batter into prepared muffin pan and bake. If desired you can top your muffins with extra nuts prior to baking.
Step 5: Bake.
Step 6: Cool on a wire cooling rack.
Christi’s Tips For Success!
Make sure not to over mix the batter or your banana nut muffins so you can keep your muffins nice and tender.
If you have the time, let the muffin batter sit in the pan for 5-10 minutes before popping it in the oven. This gives an even better rise.
If desired you can add a teaspoon of cinnamon to the dry ingredients.
Make sure to read my tips below on measuring flour correctly. It’s so easy to get more flour than you need, which will result in dry, tough muffins.
Measure Flour Correctly
For the best results, make sure to measure flour correctly using the following steps:
- Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
- Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
- Level the flour using a flat edge, such as a butter knife or spoon handle.
Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!
Recommended Tools
I strongly prefer using metal muffin pans, especially aluminum ones. They tend to do a great job of conducting heat evenly which helps with the rise.
Storage Tips
Storing: If you are consuming these muffins within 2-3 days, you can store them covered at room temperature. If you are keeping them for more than a few days, I prefer to store them in the fridge, in an airtight container or freezer bag. When ready to eat you can either let them sit at room temp for a while, or pop them into the microwave for a few seconds.
Freezing: These banana nut muffins freeze wonderfully. Make sure you cool them, then transfer to an airtight container and store for up to six months.
Banana Nut Muffins
Equipment
- Muffin Pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 medium to large very ripe bananas
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped walnuts and/or pecans (other chopped nuts can be used as well)
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
- Add in flour, baking soda, baking powder and salt, stir to combine but take care to not over mix. Gently fold in chopped nuts just until combined.
- Divide batter between 12 muffin cups.
- Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
- Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
