Banana nut muffins are made from scratch and filled with sweet, ripe bananas and walnuts. They're perfect for breakfast, snacking, or a light dessert.
Recipe summary
Flavor/texture: Classic, moist banana bread muffins with cinnamon and crunchy walnuts.
Yield: 15 muffins
More banana recipes: Banana Mini Muffins, Chocolate Peanut Butter Banana Muffins, and Banana Bread Cinnamon Rolls
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Ingredients and substitutions
- Bananas - For this recipe, you'll need about two large bananas. This equals one cup of mashed banana (if you'd like to measure it out for total accuracy). Try to use bananas with no green on the skin. Overripe bananas will have a moderate amount of brown spots on the outside.
- Nuts - Walnuts or pecans are great options for this recipe. Chopped almonds or peanuts would also work well. Nuts can also be omitted if desired.
How to make banana nut muffins
- Mash ripe bananas in a bowl using a fork.
- Add remaining wet ingredients and stir to combine.
- Whisk dry ingredients in a separate bowl, then slowly add to the wet ingredients. Last, add the walnuts and stir to incorporate.
- Divide into 15 muffin liners and bake until the centers pop back when gently pressed.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland baked goods.
Tips and tricks
How to ripen bananas in 24-48 hours - Place your bananas in a brown paper bag and fold closed. Leave them on the counter for 24-48 hours.
How to ripen bananas same day - Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
Use an instant-read thermometer - For accurate results every time, use an instant-read thermometer to test muffins for doneness. They're done when they reach 200F in the center.
Allow to cool - Unwrapping hot muffins can cause them to stick to the wrapper and releases moisture, drying out the muffins. Instead, allow them to cool before enjoying.
Frequently asked questions
Yes, my Banana Nut Bread recipe is made with the same ingredients and makes one 9x5 loaf. To make this recipe into a loaf, bake in a 9x5 loaf pan for 55 to 65 minutes, or until the center pops back when gently pressed. Lightly tent your bread for half of the baking time to prevent burning on top.
Bananas that are ready for banana bread will have some brown spots on the skin, no green, no visible mold, and do not smell rotten.
Yes, fresh bananas will absolutely work in this recipe. Ripe bananas work better because they're softer, sweeter, and incorporate easily into the batter. Take time to mash your fresh bananas well or they'll leave noticeable chunks throughout the baked bread.
Yes. Allow your frozen bananas to thaw first, draining off any excess liquid before mashing.
Muffins can turn out dry if they're overbaked, if too many dry ingredients are added, or if the wet ingredients have been reduced. Take care to measure your flour with a kitchen scale (or use the spoon and level method), don't reduce or omit any wet ingredients (including sugar), and keep an eye on your muffins as they bake. Use an instant-read thermometer to test for doneness if you'd like 100% accuracy.
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📖 Recipe
Banana Nut Muffins
Ingredients
- 2 very ripe bananas
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) brown sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 2 tablespoons (28 g) milk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (56 g) chopped walnuts
Instructions
- Preheat oven to 350℉. Line a muffin pan with paper liners and set aside.
- In a large bowl, add your bananas and mash with a fork or potato masher. Then add granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract. Stir until well combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Pour dry ingredients into the wet ingredients and stir until just combined (do not overmix, this can cause your muffins to turn out tough). Fold in chopped nuts.
- Distribute batter between 15 muffin cups. Bake for about 19-21 minutes, or the centers pop back when gently pressed.
- Remove from oven and allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.
Equipment Recommendations
Notes
- Storage: Muffins will keep at room temperature in a sealed container for 3 days.
- Freezing: Baked muffins can be stored in the freezer for up to 3 months in a freezer safe container.
- Cool before unwrapping: If using paper liners, allow your muffins to cool completely before unwrapping, or they will stick to the papers.
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