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.
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.
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!
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!
How to Ripen Bananas Fast!
- Microwave– The quickest way, but least likely to produce super sweet results. Nuke it for 30 seconds to one minute. Basically, you are cooking it and allowing the sugars to release a little before you put it into the recipe.
- Oven- the same concept as the microwave. Heat to 350 degrees and bake for 5-30 minutes.
- Brown Paper Bag – My mother used this technique, but it still takes about a day. Place your bananas in a brown paper bag and roll it closed. Ethylene will build up and speed up the ripening process.
- Tropical Environment – Everything ages faster in the heat. Place your bananas someplace warm, like in a sunny window. It will still take up to a day, depending on how ripe the banana was to begin with.
- Single them out – lastly, pull your bananas apart. They ripen much faster separated than they do still hooked together.
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
And other muffin recipes:
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Banana Nut Muffins
- 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!