How To Make Banana Nut Muffins

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I made banana nut muffins! And I want to teach you how to make banana nut muffins, too. Pretty soon, you’ll be biting into the soft, moist, not-too-sweet, always tasty and delicious baked treats that are banana nut muffins and saying “mmm…that’s right” followed by a pleased sigh of satisfaction. Or maybe the word “good” will slip out of your mouth and you’ll nod your head and smack your lips like a grizzly bear that’s eaten something particularly tasty but really wild.

Banana Nut Muffins

Ingredients

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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 (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs

1 teaspoon pure vanilla extract

1/2 cup pecans, chopped

Directions

  1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Banana Nut Muffins

We took our favorite banana bread and made it into this banana muffin recipe! Made with ripe bananas and walnuts or pecans, these banana muffins are a sweet morning treat that’s easy to make. Don’t forget to share!

Banana Nut Muffins in a serving basket

If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these banana nut muffins!

The Secret to Making the Best Banana Nut Muffins

This quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee

Why the coffee? The tip I learned from the guru of all things dessert — David Lebovitz — is that tropical ingredients like bananas, coffee, chocolate go well together. The dash of coffee brightens up the banana flavors in the muffin

Chocolate Chip Banana Muffins

If you would like to go full on tropical, swap out the nuts for chocolate chips!

Banana Nut Muffins

Note: We updated this recipe on November 3, 2021 to change the amount of baking soda from 1 teaspoon to 1/2 teaspoon. We find the muffins get just as much rise that way.

Serving Banana Muffins at the table

Can I Use Other Flours?

We usually use all-purpose flour in our banana muffin recipe, but you can make some substitutions within reason.

  • Whole wheat and white whole wheat flours work well if you like hearty muffins. You may need to add a splash of milk or water to the batter, as these flours tend to absorb more liquid.
  • To use self-rising flour, omit the baking soda and salt.
  • You can use a 1:1 gluten-free baking blend in this recipe.
  • We do not recommend almond flour in this recipe.

The Best Bananas for Muffins

The best bananas for baking are those that are really ripe — overripe, really. If you don’t have any bananas getting brown on the counter, look for those that are past their selling prime at the grocery store (usually in the reduced produce rack). They will be speckled and brown and too ripe to eat. Those are perfect to make banana muffins or banana bread!How to Freeze Bananas

Sweetening Banana Muffins

Because bananas are already sweet, you can easily halve the sugar called for and still have delicious banana nut muffins. You can also replace the sugar with any of the following:

  • Maple syrup
  • Honey (use less, since it’s about 25 to 50% sweeter than sugar)
  • Agave syrup
  • Brown sugar

If you’re using a replacer, like stevia, get the kind made for baking. Sucralose can be substituted 1 to 1 for granulated sugar, but other artificial sweeteners lack the browning and moisture retaining properties of regular sugar

Swaps and Add-Ins

  • Instead of butter, substitute with vegetable, canola, coconut, or even olive oil.
  • Omit the optional coffee, if you wish.
  • Use a flax egg or aquafaba to make these vegan.
  • Try other nuts, reduce them to 1/2 cup, or leave them out.
  • Top them with shredded coconut (unsweetened or sweetened, either works!)
  • Throw in some raisins for added flavor and texture.
  • Mix in up to 1/2 teaspoon cinnamon, nutmeg, or cloves for a spiced flavor.

Storing and Freezing Muffins

You can store these muffins in an airtight container at room temperature for 3 to 4 days. Line the container with a paper towel to keep the muffin bottoms from retaining moisture and getting soggy.

These muffins freeze well. Cool completely, then wrap them in foil or plastic wrap before placing them in freezer bags. They’ll keep in the freezer for up to 3 months.

Thaw them overnight on your kitchen counter at room temperature. Alternately, unwrap the muffins and microwave each one for about 30 seconds for that fresh-out-of-the-oven feeling.

Banana Nut Muffins

Soft, fluffy and moist Banana Nut Muffins topped with brown sugar and walnuts. This easy muffin recipe comes together in minutes, and they bake up perfectly every time. 

Close up of banana nut muffin.

BANANA NUT MUFFINS!! Worth shouting about, because I took my all-time favorite Easy Banana Bread and turned it into the best Banana Nut Muffins. Prepare to ravenously consume several of these soft, fluffy muffins straight from the oven. They’re so good. Prefer a loaf?

Banana Nut Muffins

This recipe is based off of my popular Banana Bread. I made a few small tweaks to turn them into muffins and I am beyond thrilled with how great they came out. Here’s what makes these the best:

  • Bananas – This banana bread is loaded with bananas – two whole cups! I use 3-4 overripe bananas to make this bread sweet, moist, and undeniably banana-flavored.
  • Brown Sugar – The only sugar used in these muffins is brown sugar. It is in the batter and it gets sprinkled on top before baking. The brown sugar gives the bread a deeper flavor and almost caramel-like sweetness. Plus, brown sugar and bananas are a fantastic flavor combo.
  • Topping  – The top of each muffin is adorned with a sprinkling of brown sugar and chopped walnuts. This adds a delicate sweet and crunchy layer right on top of each muffin.
Banana bread muffin batter in a glass bowl.

Tips For Making Banana Nut Muffins:

  1. The more ripe your bananas are, the sweeter they’ll be. Make sure your bananas are speckled with brown spots, as this ensures they will mash easily and lend lots of natural sweetness and banana flavor the muffins.
  2. Your brown sugar should be fresh and soft. Since this is a key ingredient (used in both the topping and the batter), make sure it is fresh and moist.
  3. Use your favorite nuts. I chose chopped walnuts for this version, but chopped pecans, hazelnut or macadamia nuts would also be delicious. Feel free to even use a combination of nuts.
  4. Top these muffins with salted butter, honey butter or maple butter to make them extra tasty.

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