Banana Nut Muffin Recipe
Banana Nut Muffins are at the top of my list when it comes to choosing a muffin recipe to make!
They’re so easy to make and come in handy when you have ripe bananas that are past their prime that you don’t want to go to waste. They always come out perfectly soft and moist!
Banana Nut Muffins are a classic recipe and the perfect use for overripe bananas. Whip them up for breakfast with just a few simple ingredients you already have in your pantry!
I grew up eating Banana Nut Muffins. Waking up to the smell of these in the oven on weekends is one of those favorite childhood memories that stick with you well into your adult life. The smell of nutmeg, cinnamon, and bananas caramelizing in the oven takes me back.
Make sure you PIN Banana Nut Muffins!
Think of Banana Nut Muffins as banana bread but better. They are easy to make, use up an otherwise unusable ingredient (ahem, those brown and mushy bananas in your fruit bowl,) and they freeze well.
There are also so many variations. This recipe can be turned into a classic banana bread loaf if that is your thing or into whole wheat banana bread.
If you want to change up the flavor, you can use walnut or pecans. Maybe you don’t care for nuts or there is an allergy, swap them out for the same amount of chopped dried fruit – think dates, yellow raisins, or even currants.
Some fruits ripen on the vine and some can ripen after they have been picked. Bananas fall into that category. The darker the skin or the more spots you see on the banana, the more the sugars have developed inside. That is what makes these bananas so perfect for baking.
Some people also love chocolate in their Banana Nut Muffins. The possibilities are endless and the base recipe is very hard to mess up, so feel free to switch it up however it works for you!
I like muffins because they are the perfect single serving that you can eat at the table or take with you on the go. They are great for company and freezing them is an absolute breeze.
If you are craving one, you can thaw just one instead of a whole loaf. Genius!
I whip up a batch of my 5-minute blender butter or molasses butter and we are good to go!
The last benefit to making banana nut muffins? It is quite literally my favorite batter to sneak a few licks off the beaters. I know, I know, don’t eat raw eggs… or nowadays raw flour too, but it is just so darn good!
I should make a recipe for a safe-to-eat banana bread batter like my Eggless Chocolate Chip Cookie Dough and Eggless Peanut Butter Cookie Dough.
If you love learning ways to use ripe bananas, check out these other easy banana recipes:
- Banana Cupcakes
- Banana Walnut Bread
- Cinnamon Banana Cake with Cream Cheese Frosting
- Soft Banana Cookies
- Banana’s Foster
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Banana Nut Muffins
Ingredients
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 1/2 cup unsalted butter room temperature
- 1/2 cup sugar
- 1 tablespoon brown sugar
- 1 egg room temperature
- 4 overripe bananas mashed
- 1 1/2 cups plus 1 tablespoon flour
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup walnuts finely chopped
Instructions
- Preheat oven to 350 degrees. Line muffin tin wells with liners. Dissolve baking soda in hot water.
- Cream butter and sugars together in a large mixing bowl. In a separate bowl, mash bananas well, discarding peels of course. Add egg and bananas, mix well.
- Sift together flour, salt and nutmeg. Slowly add to banana batter. Chop or grind walnuts, fold into the batter.
- Fill each muffin tin approximately 1/2-3/4 full. Bake for 15-20 minutes or until tops spring back when gently pressed.
- If you’ve tried this recipe, come back and let us know how it was!
All time favorite flavor of muffins. Absolutely divine.
Thanks for coming to let us know!!!!
OH, I love banana anything. These muffins sound divine — especially with the two butter recipes you mentioned. OMG. Can’t wait to try these!