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Banana Nut Muffin Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 230 kcal

Ingredients
  

  • Wet Ingredients
  • 3 medium ripe bananas mashed, about 1 ½ cups
  • ½ cup melted butter cooled slightly (unsalted)
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional, but delicious
  • Nuts
  • ¾ cup chopped walnuts or pecans toasted for extra flavor
  • Optional Toppings
  • Sprinkle of turbinado sugar for crunch
  • Extra nuts for garnish

Instructions
 

  • Preheat the Oven & Prep Pan
  • Preheat to 350°F (175°C).
  • Line a 12-cup muffin tin with paper liners or grease lightly.
  • Mash the Bananas
  • In a large mixing bowl, mash bananas until mostly smooth. A few small lumps are fine.
  • Mix Wet Ingredients
  • Stir in melted butter, brown sugar, granulated sugar, eggs, and vanilla until combined.
  • Whisk Dry Ingredients Separately
  • In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  • Combine Wet & Dry
  • Gently fold dry ingredients into banana mixture until just combined. Do not overmix (a few streaks of flour are okay).
  • Add Nuts
  • Fold in chopped walnuts or pecans.
  • Scoop & Bake
  • Divide batter evenly into muffin cups (about ¾ full).
  • Sprinkle tops with extra nuts or sugar if desired.
  • Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
  • Cool & Enjoy
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Serve warm or at room temperature.

Notes

  • Use very ripe bananas for best flavor and natural sweetness.
  • Toast the nuts before folding them in to enhance flavor.
  • Don’t overmix the batter — gentle folding keeps muffins soft and fluffy.
  • These muffins freeze well for up to 3 months; reheat in oven or microwave.
  • Variations: add chocolate chips, shredded coconut, or swap nuts for seeds.
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