If you love banana bread, then these Banana Nut Muffins will be your new favorite breakfast treat. These banana muffins are moist and have just the right amount of sweetness with a little crunch from the nuts. I like to think that it is the best banana nut muffin recipe. Try them and let me know what you think.
Jump to:
💖 Why You’ll Like This Recipe
- These banana nut muffins are made with common ingredients. They’re an excellent recipe for using overripe bananas.
- You don’t need any special skills or equipment like an electric mixer to whip up a batch of these homemade muffins. All you need are some mixing bowls and measuring cups for this easy recipe!
- They’re perfect for those days when you need a quick breakfast. Just grab and go!
- Making these easy banana nut muffins is a delicious way to use up those bananas that are turning brown on your counters.
Let’s look at how easy it is to make a batch of muffins.
📝 Ingredients
For these delicious banana nut muffins, you need the following ingredients:
- ripe bananas
- unsalted butter
- whole milk
- one egg
- vanilla extract
- brown sugar
- granulated sugar
- all-purpose flour
- salt
- baking soda
- walnuts
👩🏻🍳 How To Make Banana Nut Muffins
To make them, start by preheating your oven to 350 degrees and preparing a standard 12-cup muffin tin with paper liners. Personally, I prefer to use parchment cupcake liners.
To make the batter, mash three bananas in a large bowl. If your bananas are on the ripe side – meaning that the peels are starting to brown, then you are off to a great start.
If you have a potato masher, use it to make quick work of this task. Otherwise, just take the back of a spoon or some other utensil that has a wide surface area to mash them. (You could also use a ziplock bag like a glove and squeeze the bananas to mash them up.)
To the mashed bananas add melted butter and milk and stir.
Next, add an egg, vanilla, and the sugars and blend well.
Combine the flour, salt, and baking soda in a separate bowl. (I like to measure out the flour in a large measuring cup and stir in the salt and baking soda.) Add the flour mixture to the banana mixture. Mix it well, but be careful to not over-mix. (You want to make sure that no streaks of flour remain.)
Fold in chopped walnuts. If you are not a walnut fan but do like pecans, some toasted pecans would work wonderfully. (Chocolate chips are another delicious option for adding another layer of flavor.)
⏲ Baking Time
Scoop the batter into the prepared muffin tin and bake for 18 – 20 minutes until golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool and then enjoy!
How To Store Banana Nut Muffins
The muffins can be stored on the kitchen counter for a few days. For best results, store in an airtight container.
These moist banana nut muffins are a great snack, dessert, or breakfast treat. Basically, you can have one whenever you want!
🤷🏻♀️ Frequently Asked Questions
While banana nut muffins are delicious and made with real bananas, because of the addition of sugar and butter, they should not be considered a “healthy” option.
According to the nutrition calculator used for this recipe, there are 23 grams of sugar in each muffin. According to the USDA, adults should consume no more than 10 teaspoons (40 grams) of sugar per day. [One teaspoon is equal to 4 grams.]
Absolutely. Place muffins in freezer bags, remove any excess air, seal, and freeze for up to 3 months.
If you love finger foods for breakfast, be sure to check out our recipes for Maple Donuts, Honey Nut Muffins, and my favorite bakery-style muffins – Blueberry Muffins.
📖 Recipe
Homemade Banana Nut Muffins Recipe
Ingredients
- 3 bananas mashed
- ¼ cup unsalted butter melted
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla
- ½ cup brown sugar
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup 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.
- Mash three bananas in a large bowl. Add melted butter and milk and mix to combine. Beat in the egg and vanilla, and sugars.
- Combine the flour, salt, and baking soda in a separate bowl.
- Add the flour mixture to the banana mixture. Mix well, but be careful to not over-mix. (You want to make sure that no streaks of flour remain.) Fold in the walnuts.
- Fill muffin pan cups to about ⅘ full. Top with additional walnuts, if desired.
- Place in the preheated oven and bake for 18-20 minutes, or until a 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!
Video
Nutrition
Be sure to come back and tell us how your banana nut muffins turned out!
Ausie Thompson says
what if you used maple syrup, not sugar. 🤔
Lynda says
I have not tried it. In a quick search, I found an article at King Arthur Flour, a very reputable source. It says, “Maple syrup is about as sweet as sugar, so you can replace it using an equal amount of syrup (e.g., for 1 cup of sugar, use 1 cup of maple syrup). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution.”
Debbie says
Loved them!!
Lynda says
💕
Lola says
These came out great!!!
Mary Ann says
Too salty,
Lynda says
I did not find them to be too salty, but see where some people could.
I looked up other muffin recipes online to see how much salt recipes used. Many use only 1/2 teaspoon. I did notice that Martha Stewart’s banana muffin recipe calls for 1 teaspoon of salt, although she does specify coarse salt.
Thank you for your feedback. If you make them 1/2 teaspoon of salt, please let me know what you think.
Betty says
I just made these and I think they are great! I didn’t have any milk so I used Greek yogurt, they are no too salty and just the right amount of sweetness. Thank you for sharing your recipe
Concerned Parent says
They taste too salty no sugar at all. This taste like a banana biscuit with nuts. Ok if you like the bitter taste, maybe you can add some honey. I will not be making this recipe again.
Lynda says
I am sorry you did not like them. The recipe only uses 1 teaspoon of salt and has 1/2 cup of brown sugar and 1/2 cup of granulated sugar. To me, they have just the right amount of sweetness and I don’t notice the salt.
Angela says
Love it