This easy banana nut muffin recipe has the perfect blend of sweet and crunchy ingredients that are as flavorful as they are fragrant!
Soft and naturally sweet bananas and walnuts are mixed with warming spices and baked unto light and moist muffins that will be on menu rotation all year long!
These are the Best Banana Nut Muffins Because…
- They make the perfect morning energizer, midday snack, or post workout treat and are always a hit with the kiddos.
- Super easy banana nut muffins are ‘ripe’ for all kinds of mix-ins so they become a new recipe every time.
- These muffins are made with wholesome ingredients, nutrition, and fiber, yet remain moist and delicious. And they freeze beautifully.
- Baked as minis for a kid-friendly bite, or as Jumbos for bigger appetites, these muffins make a tasty and portable alternative to banana bread.
Ingredients
Bananas: For the sweetest flavor, use overripe bananas with black spots. Freeze peeled bananas in a zippered bag until ready to bake with if you like.
Wet Ingredients: The best ingredients make for the best muffins. Real butter, whole milk (or heavy cream), and fresh, large eggs will produce the best flavor.
Dry Ingredients: Use an all purpose flour blend, a 1:1 ratio of white to whole wheat flour, or your favorite gluten-free blend if desired.
Variations
Bananas and walnuts are a perfect pair, but why not try other nuts like pecans, pistachios, or seeds like pumpkin, sunflower or hemp seeds?
Make banana nut muffins more of a dessert by mixing in mini chocolate, peanut butter, or butterscotch chips.
Dried fruit like cranberries, mangoes, raisins, or blueberries will add sweet color and texture to banana nut muffins.
How to Make Banana Nut Muffins
This Banana Nut Muffins Recipe has the perfect blend of sweet and crunchy ingredients that are as flavorful as they are fragrant!
- Cream butter and sugars together (recipe below). Mix in remaining wet ingredients.
- Stir in dry ingredients until just combined. Fold in walnuts.
- Spoon batter evenly into prepared muffin tins.
- Bake until a toothpick comes out clean.
- Transfer muffins to a cooling rack or serve warm.
Helpful Hints
- For faster, easier blending, let the butter and eggs come to room temperature while you’re assembling the rest of the recipe.
- Check the expiration dates on the baking soda and baking powder and get fresh to ensure light and fluffy baked goods.
- Toast nuts or seeds in a dry saute pan before using to intensify their flavor and make them extra crunchy.
- Measure flour properly by aerating it with a whisk from the container it’s in before measuring it out, since it’s likely packed and will measure out too heavy, making your muffins tough and dry.
Storing Banana Nut Muffins
Keep banana nut muffins in a covered container at room temperature for up to 4 days. Place a slice of bread in the container to absorb any moisture that might occur due to external temperature changes.
Freeze muffins in zippered bags for up to 2 months and thaw at room temperature.
More Muffin Recipes To Love
Did you like this recipe for Banana Nut Muffins? Be sure to leave a comment and rating below.
Banana Nut Muffins
Equipment
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2-3 large bananas
- 2 large eggs
- 3 Tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour plus 1 teaspoon to toss with the walnuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350F. Line muffin tin with paper liners and set aside.
- In a large bowl or the bowl of a stand mixer, cream butter together with brown and granulated sugar until light and fluffy.
- Mix in bananas. Blend in eggs, milk, and vanilla. There may be lumps from the bananas.
- Add flour, baking soda, baking powder, cinnamon, and allspice. Mix until just combined.
- Coat walnuts in 1 teaspoon flour and fold into batter.
- Spoon the batter evenly between prepared muffin tin (I use a 3 Tablespoon cookie scoop).
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in muffin tin. Carefully remove and cool on a cooling rack or serve warm.
Notes
- Bring butter and eggs to room temperature for faster and easier blending.
- Make sure baking soda and baking powder are not expired for best results.
- Toast nuts or seeds before using to intensify their flavor and crunch.
- Aerate flour with a whisk before measuring it out.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Banana Nut Muffin Recipe
