Go Back

Banana Nut Muffins Reicpe

hese homemade Banana Nut Muffins are soft, moist, tender, and packed with sweet banana flavor and crunchy nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts or pecans

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Mash the ripe bananas in a large mixing bowl.
  3. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add the dry ingredients to the banana mixture and gently stir until just combined. Do not overmix.
  6. Fold in the chopped walnuts or pecans.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  8. Sprinkle additional chopped nuts over the tops if desired.
  9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool before serving.

Notes

  • Use very ripe bananas for the best flavor and texture.
  • Do not overmix the batter.
  • Walnuts and pecans both work well in this recipe.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for up to 3 months in a freezer-safe container or bag.