Warm, homemade banana nut muffins are always in season! This easy muffin recipe is ready in 30 minutes and makes 12 muffins. These muffins make a delicious breakfast or a tasty snack. Bananas and brown sugar add cozy sweetness. Bananas, eggs, and butter ensure a moist muffin.
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Welcome to My Kitchen Serenity! Banana nut bread has always been one of our favorites. How simply wonderful to bake it into muffins! These may become your favorite breakfast muffins, snack muffins, or dessert muffins. Eating them with a cup of hot coffee or a glass of cold milk is a must! So simple to pack inside a lunch bag, too.
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Ingredients for Banana Walnut Muffins Recipe
Non-stick cooking spray
3 bananas, mashed
¼ c. unsalted butter, melted
¼ c. while milk
1 large egg
1 t. vanilla
½ c. brown sugar
½ c. sugar
2 c. all-purpose flour
1 t. salt
1 t. baking soda
1 c. walnuts, chopped + extra to top muffins before baking, if desired
How to Make Banana Walnut Muffins
STEP 1: Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside. OXO offers a wonderful, heavy gauge muffin pan with easy grip sides…find it here.
STEP 2: Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
STEP 3: Beat in the egg and vanilla, and brown sugar.
STEP 4: Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
STEP 5: Fill muffin pan cups to about 3/4 full. 3/4 full. Ensure each muffin cup has an equal amount of muffin mix. Top with additional walnuts, if desired.
STEP 6: Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving.
What Can You Put on a Muffin?
As I stated earlier, nothing is more wonderful than putting a small pat of real butter on a freshly baked, hot muffin! But here are some other things you may want to try spreading onto a banana nut muffin:
- peanut butter
- honey
- Nutella
- cream cheese
- apple butter
What is the Best Way to Keep Muffins Moist?
To keep these muffins fresh and moist, store them in an airtight container at room temperature for up to 3 days (refrigerate them and they’ll keep fresh for a couple days more). You can also freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place in plastic freezer bags.
VARIATIONS FOR THESE MUFFINS
Use chopped pecans instead of walnuts (or leave the nuts out altogether)
Add some chocolate chips (my husband’s suggestion, lol)
Sprinkle the tops of the cooked, cooled muffins with powdered sugar
Banana Nut Muffins
Ingredients
- non-stick cooking spray
- 3 ripe bananas, mashed
- 2 cups all purpose flour
- 1 cup walnuts, chopped (plus extra for topping if desired)
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
- Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
- Fill muffin pan cups to about 3/4 full. Ensure each muffin cup has an equal amount of muffin mix. Top with additional walnuts, if desired.
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving.
Notes
If you try this recipe, leave me a comment! I’d love to hear from you.
Here are a few more comfort meals you may want to try:
Paula Deen’s Old-Time Beef Stew Recipe
Juicy Meatloaf with a touch of Smoked Hickory
Cajun Chicken and Sausage Jambalaya
Red Beans and Rice with Smoked Sausage
