Homemade Banana Nut Muffins Recipe
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.
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
- Preheat your oven to 350 degrees and prepare a standard 12-cup muffin tin with paper liners. (Personally, I prefer to use parchment cupcake liners.)
- 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.
- Scoop the batter into the prepared muffin tin.
- 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!
Variations
- Swap the nuts: Not a walnut fan? Toasted pecans work wonderfully.
- Add chocolate chips: Fold in ½ cup of chocolate chips along with (or instead of) the nuts for another layer of flavor.
- Less salt: Prefer a less salty muffin? Reduce the salt to ½ teaspoon.
Frequently Asked Questions
Is a banana nut muffin healthy?
While banana nut muffins are delicious and made with real bananas, the sugar and butter mean they shouldn’t be considered a “healthy” option. They’re best enjoyed as a treat.
How much sugar is in a banana nut muffin?
Each muffin has about 23 grams of sugar, according to the nutrition calculator used for this recipe, but some of that comes naturally from the bananas. The added sugar from the brown and granulated sugar works out to about 17 grams per muffin. For comparison, the American Heart Association recommends limiting added sugar to about 25 grams (6 teaspoons) per day for women and 36 grams (9 teaspoons) for men.
Can you freeze these muffins?
Absolutely. Let the muffins cool completely, then place them in freezer bags, remove any excess air, seal, and freeze for up to 3 months. Thaw them at room temperature, or warm one in the microwave for 15 to 20 seconds.
Can I make these less salty?
Yes. Some readers prefer a less salty muffin, so feel free to reduce the salt to ½ teaspoon.
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. My Small-Batch Zucchini Bread is another easy option that won’t leave you with enough leftovers to feed the neighborhood.
Homemade Banana Nut Muffins Recipe
Ingredients
Method
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners, or spray it with nonstick cooking spray.
- 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 4/5 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!
Nutrition
Video
Tried this recipe?
Let us know how it was!Last Bite
There’s just something about the smell of banana nut muffins baking in the oven that makes a house feel like home. Whether you enjoy them for breakfast, an afternoon snack, or tucked into a lunchbox, they’re always a welcome treat.
If you make them, leave a star rating (it helps other bakers find the recipe) and tell me in the comments how they turned out. Did you swap in pecans, add chocolate chips, or keep them classic? Your tips help other readers, too.
I just made these banana muffins! I left out the 1/2 cup of white sugar bc my bananas were plenty brown and sweet & I couldn’tbe bothered to put pants nor shoes on to get any. I love this recipe! It’s simple and satisfying and just sweet enough that I honestly didn’t want anything after. Have it with a little tea or milk and relax. Thanks for sharing your recipe with us.
Thanks for sharing your experience. We are so glad you like the recipe.
what if you used maple syrup, not sugar. 🤔
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.”
Loved them!!
💕
These came out great!!!
Too salty,
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.
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
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.
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.
Love it