This easy banana nut muffins recipe makes the best soft and fluffy muffins. Made with ripe bananas and topped with extra walnuts for that perfect crunch.
If you have 3 bananas and some walnuts on hand I bet you have everything to make this delicious recipe right now.
It's a great recipe to use up overripe bananas.
If you love bananas then you are going to love this as it is loaded with banana flavor.
In a quick 30 minutes, you will have 12 muffins ready to go.
It works great for a sweet morning treat or stash some of these in the freezer for a quick breakfast or snack on the go.
What You’ll Need To Make Banana Nut Muffins
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ cup unsalted butter, melted
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup walnuts, chopped + extra to top muffins before baking, if desired
How To Make Banana Nut Muffins
Preheat the oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside. You can use muffin cups if you wish.
Add the mashed bananas, melted butter, and milk to a large bowl. Mix to combine.
Beat in the rest of the wet ingredients...egg, vanilla, regular sugar, and brown sugar.
Add in the remaining dry ingredients and fold in until just mixed.
Don't overmix the batter. Just blend it enough with a whisk to incorporate the ingredients. Then, fold in the walnuts.
Fill muffin pan cups to about ⅘ full with the banana mixture. A large cookie scoop works great for this. Top with additional walnuts, if desired.
Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!
Substitutions and Varaiations:
There are several ways you can variate this recipe. If you are allergic to nuts you can leave them out altogether. It still has a great banana flavoring and would be like individual banana bread.
You could also swap out the walnuts with pecans if you prefer.
Another good add-in would be raisins or chocolate chips. This would add extra flavor and texture.
A few spice add-ins could be cinnamon, nutmeg, clove, etc. Mix in around ½ teaspoon to the recipe if you want to do this.
Frequently Asked Questions
Can I use other flours in this recipe?
This recipe calls for all-purpose flour but yes you can substitute it for whole wheat flour, self-rising, or gluten-free.
If using whole wheat your recipe could be a little dry. If this happens you can add in a little extra milk.
If you only have self-rising flour on hand that will work too, but be sure to omit the baking soda and salt.
Gluten-free is a 1 for 1 ratio.
Do banana nut muffins need to be refrigerated?
No, you can store them in an airtight container at room temperature for up to 3 days. However, you might get an extra couple of days of freshness if you store them in the fridge.
Can easy banana muffins be frozen?
Yes, and freezing them makes it super easy to have a quick breakfast or snack any day. You can freeze these muffins for up to 3 months in a freezer bag or airtight container.
More ways to use up your Overripe Bananas:
- Easy No-Bake Banana Pudding Recipe
- Banana Pudding Poke Cake Recipe
- Banana Cream Pie Recipe
- Simple Southern Homemade Banana Pudding Recipe
- Peanut Butter Banana Oatmeal
- Homemade Dog Treats Recipe – Peanut Butter & Banana
- 55 Ways to use up Ripe Bananas
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Easy Banana Nut Muffins
Ingredients
- Non-stick cooking spray
- 3 bananas mashed
- ¼ c. unsalted butter melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts chopped + extra to top muffins before baking, if desired
Instructions
- Preheat the oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Beat in the egg, vanilla, regular sugar, and brown sugar.
- Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
- Fill muffin pan cups to about ⅘ full. Top with additional walnuts, if desired.
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and cool for at least 5-10 minutes before serving. Enjoy!