Banana Nut Muffins (Easy Recipe) (2024)

Last Updated on: March 22, 2024

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These fantasticbanana nut muffinsare perfect for snacking, dessert, or breakfast. Especially quick and easy on-the-go breakfasts!

They’re loaded with sweet, fruity banana flavor and plenty of nutty goodness. Each bite is a soft, crumbly mouthful of pure warm comfort.

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Tender, moist, and slightly crunchy, they’re a cross between yummybanana breadand your favorite on-the-go muffin.

In short, these banana nut muffins are ones the whole family will love.

Best Ever Banana Nut Muffins Recipe

These banana nutmuffinsare the perfect way to curb your sweet cravings without overindulging.

Yes, they’re sweet, fluffy, nutty, and delicious. But they’re also much healthier than a thick chocolate brownie!

Plus, there are so many ways to jazz them up. You can top them with melted butter or toffee bits for extra decadence.

Best of all, you can make a big batch ahead of time. That way, you’ve got them on hand when you need something quick.

Banana Nut Muffins (Easy Recipe) (2)

Ingredients

You’ll need only seven ingredients to make these sweet, ready-in-30-minutes-or-less banana nut muffins!

  • Overripe bananas. The key to making the best banana nut muffins (and banana bread) is to use overripe bananas. They’re sweeter, more flavorful, and improve the consistency of the muffins.
  • Brown sugar. Enhances the natural sweetness of the bananas.
  • Pecans. I use chopped pecans for a burst of nutty goodness and a subtle crunch to the fluffy muffin. Feel free to use walnuts or macadamia nuts if you prefer.
  • Butter. I used unsalted butter for this recipe, but you can use salted. Just leave out the extra salt you see in the recipe box. Either way, melt it and let it cool before mixing it with other ingredients.
  • Eggs. Use room-temperature eggs to avoid clumping and over-mixing.
  • All-purpose flour. All-purpose flour is the best option for banana nut muffins. Using another flour, like whole-wheat or gluten-free, may change the consistency.
  • Baking soda. Allows the muffins to fluff up and rise.

Tips for The Best Banana Nut Muffins

Banana nut muffins are insanely easy to make. But I’ve still got a few tips to ensure they’re perfect!

  • Ensure the bananas are overripe. I know I’ve already said it. But the best banana nut muffins start with the ripest bananas you can find. They’ll add more flavor and make the muffins incredibly moist and tender.
  • Use the right nuts. Walnuts, pecans, or almonds make excellent additions to banana nut muffins because they’re lightly crunchy and buttery. Add extra chopped nuts to the tops before baking for added crunch!
  • Soft brown sugar is the way to go. Also, ensure it’s fresh for optimal texture and consistency. If you don’t have any, try mixing molasses into white sugar!
  • Don’t overmix the batter. Overmixing forms air bubbles, resulting in air holes inside the muffin.
  • Take steps to prevent sticking. Spray the muffin tin with non-stick cooking spray. You can alternately use tall muffin liners.
  • Want tall muffins? Remember this tip! For tall, bakery-style muffins, bake them at 425 degrees Fahrenheit during the first 8 minutes. Then, reduce the temperature to 350 degrees for the remainder of the baking time.
Banana Nut Muffins (Easy Recipe) (3)

Banana Nut Muffin Variations and Add-Ins

These banana nut muffins are already loaded with flavor and deliciousness. If you want to take things up a notch, try these variations and add-ins!

  • Chocolate chips. For a sweeter, chocolatey treat, top the muffins with chocolate chips and bake until melty.
  • Dried fruits. If you want a sweetly tart muffin, incorporate dried fruits into the mix.
  • Powdered sugar. A straightforward way to make your muffins sweeter is to sprinkle them with powdered sugar. It’s a fool-proof addition to bring some sparkle to your treats.
  • Peanut or almond butter. Spread nut butter on baked muffins for extra texture and flavor.
  • Nutella. This classic hazelnut cocoa spread always manages to revamp any sweet treat.

How to Store Muffins

Muffins are a delicious and perfect make-ahead snack that you can eat on the go. They also make a flavorful, healthy, on-the-go breakfast.

Store your leftovers properly to ensure you have breakfast for the next few days. Here’s how:

  • To store. Store fully cooled muffins in an airtight container with a paper towel on the bottom. Store them at room temperature for up to 4 days. Use the same method (or a Ziploc bag) to keep them in the fridge for up to 2 weeks.
  • To freeze. Wrap individual muffins in plastic wrap. Then, place all the wrapped muffins in a freezer-safe bag or container. Freeze them for up to 3 months.
  • To thaw. Transfer individually wrapped muffins to the refrigerator to thaw. Let them sit overnight. Then, reheat them in the microwave for 20 to 30 seconds immediately before serving. You can also bake them at 350 degrees for 10-15 minutes.

More Muffin Recipes You’ll Love

Chocolate Chip Oatmeal Muffins
Lemon Poppy Seed Muffins
Pumpkin Chocolate Chip Muffins
Apple Strudel Muffins
Otis Spunkmeyer’s Blueberry Muffins

Banana Nut Muffins (Easy Recipe) (4)

Banana Nut Muffins (Easy Recipe)

Servings

12

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servings

Cooking time

20

minutes

Calories

258

kcal

Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snack time, or dessert.

Ingredients

  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 4 overripe bananas

  • 1 cup brown sugar

  • 3/4 cup unsalted butter, melted and cooled (1 1/2 sticks)

  • 2 eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup pecans, chopped

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and spray the top of a muffin pan with cooking spray. Add muffin liners, if using.
  • Mix the flour with the baking soda and salt in a large bowl. Then, set aside.
  • In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.
  • Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.
  • Stir the dry mixture into the wet ingredients until about half incorporated. There should still be a few streaks of flour.
  • Add the nuts and any other extras. Then, gently mix by hand until all the streaks of flour are incorporated. Stop immediately to keep from overmixing.
  • Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.
  • Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. (A few crumbs are okay.)
  • After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!

Notes

  • Top the muffin batter with chopped pecans or walnuts before baking for extra crunch!
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Banana Nut Muffins (Easy Recipe) (2024)

FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

What is the secret to high muffins? ›

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

What is the most important rule to follow when baking muffins? ›

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.

Why is my banana muffin hard? ›

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.

What to add to muffin mix to make it moist? ›

Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb.

What does adding an extra egg do to muffins? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

What does adding more eggs do to muffins? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

How to get domed muffins? ›

When I was researching muffin recipes for #weeknightbakingbook, I discovered that muffins dome really well when first baked at a high temperature like 425 (F). Doing so encourages the baking powder in the batter to react faster, causing the muffins to rise more quickly in the oven.

What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Should I bake muffins at 350 or 375? ›

Ideal Muffin Cooking Temperature

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

Should muffin batter sit before baking? ›

Give the Muffin Batter a Rest by Mixing It in Advance

As muffin batter rests, the starches in the flour have more time to absorb the moisture from the eggs and liquid in the batter. As a result, the starches swell, giving the batter a thicker, more robust consistency.

Why are my banana muffins wet inside? ›

You Use Too Much Banana

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

Can I add a banana to muffin mix? ›

Yes! If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana.

Why are my banana muffins not moist? ›

To make banana muffins moist, make sure you're using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.

Why are Bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Should you let muffin batter rest? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

How do you make muffins less dry after baking? ›

LiveStrong explains you can save your slightly overbaked treats by adding back in some moisture. All you have to do is brush the tops of your muffins with a bit of milk before they completely cool. If you really went too far, you can also try steaming your muffins when you're ready to eat them.

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