Easy Banana Nut Muffins

Warm, homemade banana nut muffins are always in season!  This easy 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.  Walnuts add a delightful crunch.  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.

Do you have people at your house that will not dare eat a banana if there are any spots on them?  If so, now’s the perfect time to make these muffins.  Ripe bananas tend to be much sweeter than the bright, firm yellow bananas.  In fact, the more ripe the banana, the sweeter it is.  Which makes overripe bananas perfect for a sweet treat such as these muffins.

How do you enjoy homemade muffins the day after you’ve baked them?  You can certainly eat them at room temperature but have you ever sliced a muffin in half and toasted it?  Try it!  Spread butter over each hot half of the muffin…it is so good.

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Ingredients 

Non-stick cooking spray

3 bananas, mashed

¼ c. unsalted butter, melted

¼ c. whole 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

Step by Step Instructions

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. 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

Storing Baked Muffins

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.

Substitutions and Variations

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

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 milk ensure a moist muffin.

4.75 from 4 votes

Print Pin For Later Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12 muffins

Calories: 307kcal

Ingredients

• non-stick cooking spray
• 3 ripe bananas, mashed
• 1/4 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup brown sugar, packed
• 2 cups all purpose flour
• 1/2 cup white sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 cup walnuts, chopped (plus extra for topping if desired)

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

HOW TO STORE MUFFINS:  You can store muffins at room temperature for up to 3 days if they're stored in an airtight container.  You can also freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place in plastic freezer bags.  WHAT TO PUT ON A BANANA NUT MUFFIN:  Butter, peanut butter, Nutella, or apple butter.

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Nutrition

Serving: 3.5oz | Calories: 307kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12.3g | Saturated Fat: 3.7g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 224mg | Fiber: 2g | Sugar: 24g

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:

Cinnamon Applesauce Muffins

Thai Coconut Shrimp Soup

Instant Pot Tomato Basil Soup

Paula Deen’s Old-Time Beef Stew Recipe

Rotel Chicken Spaghetti

Juicy Meatloaf with a touch of Smoked Hickory

Cajun Chicken and Sausage Jambalaya

Red Beans and Rice with Smoked Sausage