Banana nut muffins are the best breakfast option as they are moist, soft, fluffy, and loaded with sweet banana flavor and crunchy nuts! They use all pantry staple ingredients, so you don't even need to go to the store! Whether you enjoy these muffins as breakfast, a snack, or dessert- you won't be disappointed!
Best Banana Nut Muffins Recipe
It's a fantastic day when you start it out with the classic flavors of banana and nuts in these traditional banana nut muffins! I have a house full of banana lovers, and these perfectly portioned on-the-go breakfast muffins are always appreciated.
You can always tell when your foods and baked goods are a hit, as they disappear rapidly! I love the convenience of using up my bananas and that my family thoroughly enjoys all of the baked banana goodies.
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🥘 Banana Nut Muffins Ingredients
Banana nut muffins contain all of your usual banana bread ingredients. You might even have these baking staples in your cabinet already!
- Sugar - 1 cup of granulated white sugar.
- Butter - ½ cup of softened, room temperature salted butter. This is the same as one stick of butter.
- Bananas - 3-4 large, overripe bananas (*see note).
- Eggs - 2 large eggs to act as a binder.
- Milk - 2 tablespoons of whole milk.
- Vanilla - 1 teaspoon of vanilla extract.
- Baking Soda - 1 teaspoon of baking soda.
- Baking Powder - 1 teaspoon of baking powder.
- Cinnamon - 1 teaspoon of ground cinnamon for some extra flavor.
- Flour - 2 cups of all-purpose flour. Set aside ¼ cup in order to coat the nuts.
- Walnuts - ½ cup of crushed black walnuts (*see note).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Banana Nut Muffins
These sweet muffins are beginner-friendly! You'll just need a mixing bowl and muffin pans!
You'll get 12 tasty muffins from this recipe. You can always double it for some extra yummy leftovers!
- Preheat and prepare. Preheat your oven to 375°F (190°C) and either coat your muffin tin(s) with non-stick cooking spray or line with cupcake papers.
- Cream butter and sugar. In a large mixing bowl or the bowl of your stand mixer, cream together the ½ cup of room temperature butter and 1 cup of sugar. Add the 3-4 overripe bananas and mash into the creamed butter and sugar (*see note).
- Combine wet ingredients. Add the 2 eggs, 2 tablespoons of milk, and 1 teaspoon of vanilla, then mix until combined (wet batter will be very lumpy from butter and bananas).
- Add dry ingredients. Add 1 teaspoon each of baking soda, baking powder, and cinnamon and stir into the batter. Then add 1¾ cups of flour and mix just until the flour is incorporated into the lumpy batter.
- Coat the nuts. In a small Ziploc bag, combine the remaining flour portion (¼ cup) with the ½ cup of crushed black walnuts (*see note). Shake until well coated, then add to the batter and fold in gently to distribute evenly throughout the batter.
- Bake. Transfer batter to prepared muffin tins, and bake at 375°F (190°C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of the muffins.
- Cool. Remove to a wire cooling rack and allow the banana nut muffins to cool in the muffin tins for a few minutes before turning the muffins out. Serve muffins warm or at room temperature.
These sweet muffins are the perfect on-the-go breakfast treat! For a complete, sit-down breakfast, add on an omelet roll and fruit salad! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- The riper the bananas, the sweeter your muffins will be! You'll want them to at least have brown spots on them for the best flavor (and it makes them easier to mash).
- If you don't have walnuts on hand (or simply don't like them), feel free to use your favorite nut variety instead! Pecans or almonds would also be a great choice. Or, you can use a combination of nuts!
- You can add the mashed bananas with the dry ingredients (instead of after creaming the butter and sugar) if you like larger chunks of banana in your muffins.
- Coating your chopped nuts in flour before adding them into the batter is the secret to preventing the nuts from sinking to the bottom!
🥡 Storing
You can store your freshly baked banana nut muffins at room temperature for up to 3 days, as long as they are stored correctly.
Keep them covered with cling film or aluminum foil (will last 1-2 days), or you can store them in an air-tight container or Ziploc storage bag for best results. This helps to keep your muffins from drying out before you can enjoy them.
Freezing Banana Nut Muffins
Store your muffins wrapped tightly in aluminum foil (heavy foil is best) or place them in a freezer bag. Your banana nut muffins can be stored in the freezer for up to 3 months.
I prefer to set the muffins out at room temperature and allow them to thaw. There will be condensation, so make sure that there isn't any cling film on them when thawing. They can also be wrapped in aluminum foil and thawed in the oven if you want to serve them warm.
❓ Recipe FAQs
Wondering what nuts to use for your banana nut muffins or banana bread (or add to a banana bread mix)? Here are some of the nuts that pair best with the flavor of bananas:
-Walnuts (My #1 choice)
-Pecans
-Hazelnut
-Almonds
-Peanuts
-Macadamia Nuts
-Cashews
To prevent any larger chunk ingredients that you are adding to your banana muffins (or banana bread or cake) from settling or sinking to the bottom of your muffins, coat the desired ingredients in flour!
You can store your muffins at room temperature, in the refrigerator, or in the freezer. I prefer to store our banana nut muffins, banana bread, and banana-based baked goods in the refrigerator!
When storing in a refrigerator, use an air-tight container, and layer the muffins with paper towels to prevent the muffins from getting soggy.
*I have never personally run into an issue with the muffins getting soggy when stored individually wrapped in cling film, or frozen with this method. However, I know of others who have definitely run into this issue.
🍌 Best Banana Recipes
- Apple Banana Muffins - For a little twist on this classic recipe, add some apples to your banana muffins!
- Banana Mug Cake - This mug cake is ready to enjoy in mere minutes and only requires a handful of ingredients!
- Peanut Butter Banana Brownies - Peanut butter and banana are an amazingly delicious flavor combination!
- Chocolate Banana Cake - This banana cake uses cocoa powder as well as a peanut butter cream cheese frosting!
- Chocolate Chip Banana Nut Bread - If you love chocolate and banana nut bread, why not put them together for the ultimate treat?
- Banana Chocolate Chip Oatmeal Cookies - These sweet cookies are such a delightful dessert that your family will request them all the time!
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📖 Recipe Card
Banana Nut Muffins
Ingredients
- 1 cup sugar
- ½ cup butter (salted, 1 stick - softened at room temperature)
- 3-4 large bananas (overripe)
- 2 large eggs
- 2 tablespoon milk (whole milk)
- 1 teaspoon vanilla extract
- 1 tsp baking soda
- 1 teaspoon baking powder
- 1 tsp ground cinnamon
- 2 cups all-purpose flour (divided, reserve ¼ c flour to coat the nuts)
- ½ cup crushed black walnuts
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and either coat your muffin tin(s) with non-stick cooking spray or line with cupcake papers.
- In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash into the creamed butter and sugar.
- Add the eggs, milk and vanilla, then mix until combined (wet batter will be very lumpy from butter and bananas).
- Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
- In a small Ziploc bag, combine the remaining flour portion (¼ cup) with the crushed black walnuts. Shake until well coated, then add to the batter and fold in gently to distribute evenly throughout the batter. *You can add mashed bananas at this step too (vs. earlier) if you like larger chunks of banana in your muffins.
- Transfer batter to prepared muffin tins, and bake at 375°F (190°C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of the muffins.
- Remove to a wire cooling rack and allow the banana nut muffins to cool in the muffin tins for a few minutes before turning the muffins out. Serve muffins warm or at room temperature.
Notes
- The riper the bananas, the sweeter your muffins will be! You'll want them to at least have brown spots on them for the best flavor (and it makes them easier to mash).
- If you don't have walnuts on hand (or simply don't like them), feel free to use your favorite nut variety instead! Pecans or almonds would also be a great choice. Or, you can use a combination of nuts!
- You can add the mashed bananas with the dry ingredients (instead of after creaming the butter and sugar) if you like larger chunks of banana in your muffins.
- Coating your chopped nuts in flour before adding them into the batter is the secret to preventing the nuts from sinking to the bottom!
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