best banana nut muffin recipe

Written ByJenny Smyth Posted on
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The Best best banana nut muffin recipe

I’ve been making this banana nut muffin recipe for years, and it’s always a hit with my family. It’s a classic recipe that never goes out of style, and I love how moist and flavorful the muffins turn out.

I think what sets this recipe apart is the combination of ripe bananas, crunchy walnuts, and a hint of cinnamon. The aroma that fills my kitchen when these are baking is just incredible.

My kids can’t get enough of these muffins, and I love that they’re a healthy breakfast option. Plus, they’re so easy to customize with different types of nuts or spices.

I like to make a batch on the weekend and freeze them for a quick breakfast during the week. They’re perfect for a special occasion or just a regular day at home.

Best Banana Nut Muffins

4.9 from 684 votes

These banana nut muffins are moist, tender, and packed with ripe banana flavor and crunchy walnuts. Perfect for breakfast or a snack, they come together quickly with simple ingredients.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with paper liners.
3In a medium bowl, whisk together the flour, baking soda, and salt until combined.
4In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the mashed bananas, buttermilk, and vanilla extract until smooth.
7The batter will look slightly curdled, which is normal.
8Gradually add the flour mixture to the wet ingredients, stirring with a spatula just until no streaks of flour remain.
9Fold in the chopped walnuts gently.
10Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
11Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
12Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
13Serve warm or at room temperature.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 4g

📝Notes

For extra banana flavor, use very ripe bananas with brown spots. You can substitute pecans for walnuts or omit nuts entirely. Store muffins in an airtight container at room temperature for up to 3 days.

Watch Video Of How Best Banana Nut Muffins Works

These banana nut muffins are a staple in our household, and I’m so glad I can share the recipe with you. They’re perfect for breakfast on-the-go or as a snack after school.

My kids love helping me mix together the batter, and we always have so much fun decorating the finished muffins with nuts and cinnamon sugar. This recipe is perfect for any occasion – whether it’s a special holiday or just a regular Tuesday.

❓ Frequently Asked Questions About Banana Nut Muffins

Q: What type of flour should I use in this recipe?

I recommend using all-purpose flour for this recipe, but you can also use whole wheat flour if you prefer a nuttier flavor.

Q: Can I substitute the walnuts with another type of nut?

Yes, you can substitute the walnuts with almonds or pecans if you prefer.

Q: How do I ensure my muffins are evenly baked?

To ensure your muffins are evenly baked, make sure to fill your muffin tin correctly and don’t overmix the batter.

Q: Can I make these muffins gluten-free?

You can make these muffins gluten-free by substituting the flour with a gluten-free all-purpose flour blend.

Q: How do I store leftover muffins?

You can store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

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