Looking to turn your black, speckled, overripe bananas into only the Best Banana Nut Muffins ever? If so, you’ve come to the right place! This recipe is our favorite and can transform even the ripest bananas into Bakery-Style Banana Nut Muffins.
Banana Nut Muffins are one of the best muffin recipes around. They can serve as a dessert, a breakfast, or even a snack muffin recipe. The possibilities are endless because when you use this recipe, you’ll get a fantastic batch of muffins that everyone should love.
Banana Nut Muffins Ingredients
This recipe is a keeper because it relies heavily on pantry staples. You can also use pecans, walnuts, or chopper almonds for this recipe–that part is versatile. Or, you could skip the nuts altogether if you choose! Since our kids despise nuts (whose kids are they?) I only sprinkle them on top so they could easily pluck them off.
You will need the following items to recreate this recipe which yields about 8 jumbo banana nut muffins, or 15 regular sized muffins.
- all-purpose flour
- light brown sugar
- baking soda
- baking powder
- overripe bananas- the darker, the better!
- butter (unsalted), melted
- whole milk
- vanilla extract
- walnuts or pecans
Making Banana Nut Muffins
Preheat the oven to 425 degrees F. To make these muffins rise and get that bakery-style top, you will need to bake them at a higher temperature of 425 degrees F. for just 5 minutes, and then reduce the temperature to 400 degrees F. for an additional 15-18 minutes.
This recipe really cannot get an easier to whip up. You will not need any special mixers to whip these up. A potato mashed would come in handy, but a wooden spoon or clean, gloved hands can easily mash up your bananas.
You will need a muffin tin pan that is either a standard-size 12 ct. Plus a small 6-count, or a 6-count jumbo muffin tin and a 6-count standard sized tin. Regardless of what you use, cupcake liners are a must. Line a your muffins tins with cupcake liners.
Whisk together all the dry ingredients expect the brown sugar, and set aside.
In a large bowl, combine the eggs, mashed bananas, melted butter, brown sugar, and extract.
Slowly add the dry ingredients to the wet ingredients and combine until thick batter is formed.
Using an ice cream scooper, scoop the batter into the liners. For jumbo muffins, you want to fill the batter to the very top of the liner. For standard-sized muffins fill them about 3/4 of the way full.
Sprinkle each muffin with nuts. You can add your nuts to the batter if you choose. My kids are picky so I just added them on top.
Bake on the center oven rack for 15-18 minutes. Our muffins were done around the 17-minute mark, but this will vary since the size of your bananas could be larger or slightly smaller. These will have high tops, and will be a deep golden-brown coloring. When you touch the top they should be firm, and not wet. A toothpick inserted inside should come out clean when muffins are done baking.
Nuts- You can use crushed almonds, or pecans in this recipe. We used walnuts because that is what I love. Additionally, you can skip the nuts altogether.
Sugar- You can use granulated sugar in place of the light brown sugar if you please.
Butter- You can use 1/2 cup of Greek yogurt or apple sauce instead of butter. However, apple sauce will create a super dense muffin and take away from its fluffiness. Taste wise they will be pretty similar as this mainly affects the texture.
Storing Banana Nut Muffins
These muffins will last for up to 4 days when covered properly at room temperature. They freeze so well and will last up to 3 months when stored in an airtight container, or packaging. To eat from frozen, allow muffins to thaw at room temperature. A quick 20 seconds in the microwave can nicely warm these up.
More Recipes for Ripe Bananas
Best Banana Nut Muffin Recipe
- Muffin tins
- large bowl
- Medium bowl
- Potato Masher
- mixing spoon
- ice cream scooper
- 2 ½ cups all-purpose flour
- ¾ cup light brown sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 medium bananas
- 2 large eggs
- ½ cup unsalted butter melted
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup walnuts crushed
- Preheat oven to 425°F. Line your cupcake tins with liners. I used one jumbo muffin tin (6-count) and (1) 6-count muffin tin with 4 spaces used. This recipe makes 8 jumbo muffins or 15 standard sized muffins.
- Add bananas to a large mixing bowl and mash them with a potato masher until thick, and mostly lump-free.
- Whisk flour, salt, baking powder, and soda together and set aside.
- Add eggs, melted butter, extract, and brown sugar to the mashed bananas. Combine with a spoon.
- Slowly add the dry ingredients to the wet ingredients bowl. Combine thoroughly until batter is mixed and streak-free.
- Using an ice cream scooper fill muffin tins with batter. If you're making jumbo muffins, fill batter to the top of the liner. If you're making standard sized muffins fill batter 3/4 of the way.
- Sprinkle muffins evenly with nuts.
- Bake on the center oven rack for 5 minutes at 425°F. Then, reduce the heat to 400°F. and bake for an additional 15-18 minutes. Our muffins were done around the 17-minute mark, but this will vary since the size of your bananas could be larger or slightly smaller. These will have high tops, and will be a deep golden-brown coloring. When you touch the top they should be firm, and not wet. A toothpick inserted inside should come out clean when muffins are done baking.
- Allow muffins to cool before removing them from the pan.