Banana Nut Muffins
Banana Nut Muffins are the cozy, crave-worthy treat your mornings have been missing.
Whether you’re trying to use up overripe bananas or need a quick grab-and-go breakfast, this muffin recipe will walk you through everything you need to know to make soft, bakery-style muffins packed with flavor, crunch, and just the right amount of sweetness.
This recipe comes together quickly with simple pantry staples, and the combination of mashed banana and chopped nuts creates a rich, moist texture with a satisfying bite.
Whether you’re baking for your family or prepping for the week ahead, this muffin recipe is one you’ll want to keep close.
What are the ingredients in banana nut muffins?
The ingredients in classic banana nut muffins are simple pantry staples that come together to make a moist and flavorful treat. Here’s what you typically need:
Basic Banana Nut Muffin Ingredients:
- Overripe bananas (2–3 medium) – The browner, the better! They’re sweeter and make the muffins moist and flavorful.
- All-purpose flour – for structure.
- Granulated & brown sugar – for sweetness and a touch of moisture
- Brown sugar (optional) – adds a touch of moisture and depth.
- Baking soda – helps the muffins rise.
- Salt – enhances flavor.
- Cinnamon (optional) – for warmth and spice.
- Egg – binds the ingredients.
- Butter or vegetable oil – for richness and moisture.
- Chopped walnuts or pecans – for crunch and nutty flavor.
How to Make Banana Nut Muffins
- Start by mixing mashed bananas in a large bowl, then beat in the egg, vanilla, and brown sugar.
- Gently fold in the dry ingredients, followed by the chopped walnuts.
- Spoon the batter into muffin cups about 2/3 full and top with extra walnuts.
- Bake at 350°F for 18–20 minutes, then cool on a wire rack. Store in an airtight container for up to 2–3 days.
The most commonly used are walnuts or pecans. They add a delicious crunch and pair perfectly with the sweet, soft banana base.
Bake banana nut muffins at 350°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them toward the end to avoid overbaking, which can dry them out.
Let muffins cool completely, then store in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Don’t overbake, and store them in an airtight container with a paper towel underneath to absorb excess moisture.
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Looking for more ways to use up ripe bananas? Check out these delicious ideas!
- Turn overripe bananas into a cozy breakfast treat! These fluffy banana nut pancakes are loaded with banana flavor and crunchy nuts—perfect for a weekend brunch or quick weekday breakfast.
- Don’t toss those spotty bananas! Check out these ways to use ripen bananas. Use them to make muffins, pancakes, banana bread, smoothies, or even freeze them for later baking. They’re the secret to moist, naturally sweet recipes.
Banana Nut Muffins Recipe
Ingredients
- 3 bananas mashed
- ¼ c. unsalted butter melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts chopped + extra to top muffins before baking, if desired
Instructions
- Preheat oven to 350°F.
- Spray a standard muffin tin with non-stick cooking spray and set aside
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients and fold in until just mixed.
- Then, fold in the walnuts.
- Fill your muffin pan cups with the batter for these Banana Nut Muffins to about 4/5 full.
- Top the muffins with additional walnuts, if desired.
- Place muffins in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Notes
Let banana nut muffins cool completely, then store them in an airtight container at room temperature for 2–3 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months.
These look so yummy! I frequently have ripe bananas, so I love finding new recipes to make with them!
These look so awesome!
Hello! I was a little confused! You have a little c. for cup and a little t. for other ingredients. Am I to assume that this is teaspoon or tablespoon?
yup – t is for tsp or teaspoon
My husband was throwing away three old bananas and I said I can make you muffins. This recipe was Easy and turned out delicious. He loved them.