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Baked Jumbo Banana Nut Muffins baked in a black muffin tin. There is a pink floral napkin nearby.
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5 from 5 votes

Best Banana Nut Muffin Recipe

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.
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Breakfast, Muffin, Snack
Cuisine: American
Keyword: bakery style banana nut muffins, banana muffins, banana nut muffins, muffns
Servings: 15 muffins
Calories: 240cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • Muffin tins
  • large bowl
  • Medium bowl
  • Potato Masher
  • mixing spoon
  • ice cream scooper

Ingredients

  • 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
  • cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup walnuts crushed

Instructions

  • 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, milk, 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.

Notes

Nutritional values may vary and are meant to be a guide.
Storing these 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.

Nutrition

Serving: 1muffin | Calories: 240cal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 129mg | Potassium: 264mg | Fiber: 2g | Sugar: 15g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg