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BANANA NUT MUFFINS
Moist and tender with chunks of banana throughout, these Banana Nut Muffins are always a hit for breakfast or brunch. Great for making ahead, too!
I really hate for good food to go to waste, especially produce. But no matter how carefully I buy, there always seem to be bananas getting too ripe on the counter. That’s one of the reasons I love this Banana Nut Muffins recipe…and that they are insanely good! And if you love muffins as much as I do, you’ve got to try my Deli Style Blueberry Muffins and Maple Glazed Banana Nut Muffins. More muffins is a good thing, right?
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INGREDIENTS TO MAKE THIS RECIPE
- Bananas – the bananas should be very ripe, but not completely brown yet.
- Flour – all-purpose flour is great.
- Baking Soda
- Brown Sugar – white sugar can be substituted.
- Vanilla Extract
- Ground Cinnamon
HOW TO MAKE EASY BANANA NUT MUFFINS
Banana Nut Muffins could not be easier to make. Just mix up dry and wet ingredients, stir them together and fill the muffin tin. They’re made from ingredients that you probably already have in your pantry.
- To start, heat your oven to 375°. Line your muffin tin with paper cups or spray with non-stick cooking spray.
- Melt the butter in a small saucepan on the stove or in a microwave safe dish for about 20 seconds on high, and set aside to cool.
- In a medium bowl, combine the flour, salt and baking soda.
- In a small bowl, mash 2 of the bananas and set aside. In a mixer bowl, add the brown sugar and the 2 remaining bananas. Using a stand or hand mixer, blend the bananas and brown sugar for 3 minutes. While you leave the mixer on, add the eggs, melted butter, vanilla and cinnamon. Beat an additional 1 minutes.
- Turn off the mixer and add the flour mixture. Turn the mixer back on at low speed and mix only enough to combine. Turn the mixer off and use a spatula to stir the mixer and make sure no flour remains at the bottom of the bowl.
- Use the spatula to fold in the nuts and the remaining banana.
- Use an ice-cream scoop or spoon to fill the prepared muffin cups 3/4 full with mix.
- Place on center rack of preheated oven and bake for 20 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean. Cool a few minutes in the pan on a wire rack before removing muffins from the tin.
CAN I FREEZE BANANA MUFFINS?
- When the baked muffins are completely cool, transfer to an freezer safe container or storage bag and seal. They will keep for up to 3 months.
- Open the container or storage bag. Allow muffins to completely thaw on the counter before eating.
HOW DO YOU MAKE BANANA MUFFINS MOIST?
The moistness in banana nut muffins comes from the bananas, eggs and fat. The trick to baking moist banana muffins every time is to mash part of the bananas and stir them to the batter right before baking. The moisture from the mashed bananas will be absorbed throughout the muffins during baking. The muffins will have a moist crumb with tiny bits of banana to add flavor.
TOOLS TO MAKE THIS RECIPE
Click on the links below to see the items used to make this recipe.
BANANA NUT MUFFINS
Moist and tender with chunks of banana throughout, these Banana Nut Muffins are always a hit for breakfast or brunch. Great for making ahead of time, too!
- 4 overripe bananas
- 2 cups all-purpose flour
- 1–1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 2 whole eggs
- 1–1/2 sticks unsalted butter (3/4 cup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
- Preheat the oven to 375 F.
- Line a 12 cup muffin tin with paper cups or lightly butter the tin.
- Melt the butter, and set aside to cool while you mix the other ingredients.
- In a medium bowl, combine the flour, baking soda and salt and set aside.
- In a small bowl, mash 2 of the bananas with a fork until there are only small lumps of banana. Set aside. With an electric mixer fitted with the whisk attachment, beat the remaining 2 bananas and the brown sugar together on medium for 3 minutes.
- Leaving the mixer on, add in the melted butter, eggs, vanilla and cinnamon and beat for another 1 minute.
- Turn off the mixer, add in the flour mixture and mix at low speed just until the flour mixture and wet mixture are combined. Do not over beat.
- Remove the bowl from the mixer and using a spatula, stir the mixture to make sure no flour remains unmixed in the bottom of the bowl. Then, fold in the nuts and the mashed bananas.
- Using an ice cream scoop or a spoon, fill the muffin cups about 3/4 full.
- Bake in the oven for about 20 minutes, until a toothpick comes out clean.
- Let cool on a wire rack before removing the muffins from the pan.
Serve these warm for the most moist and delicious Banana Nut Muffins you have ever tasted.
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