Easy Banana Nut Muffins

This post was last updated on November 18, 2014 to include new images.

Banana Nut Muffins

During the week, I am a happy camper to have my usual bowl of cereal with whatever fruit is on hand (usually bananas, strawberries or blueberries) along with my large cup of coffee for breakfast.

Banana Nut Muffins

I probably could eat that every morning.

Dustin, on the other hand, has a self-imposed expiration date for how long he can eat a particular type of breakfast.  He will have his protein shake phase, his McDonalds phase, his granola phase, his banana phase, his “I’m too good for breakfast” phase, and so on.

Banana Nut Muffins

This makes buying milk, cereal and fruit a regular battle each week as I am never sure if he will want what he wanted the week before…but that’s another story.

Banana Nut Muffins

Enter: easy banana nut muffins.

A wonderful use of extra bananas that never were eaten because, yes…you guessed it: Dustin stopped eating his cereal and bananas this week.

These little guys are great for breakfast (he happily took two to work this morning).

Banana Nut Muffins

This is a pretty simple recipe and the muffins come out perfect: soft and dense, filled with banana flavor and nutty goodness.

Sometimes, I sprinkle some crushed walnut bits on top of a few of them before baking and that adds a nice little touch as well.

This recipe is quite easy to make—you don’t need a mixer or to dirty many dishes either.  It’s an all-around winner for everyone.

Easy Banana Nut Muffins
 
Prep time
Cook time
Total time
 
This is a no-fail recipe for easy Banana Nut Muffins. The muffins come out perfect: soft and dense, filled with banana flavor and nutty goodness.
Author:
Recipe type: Easy
Serves: 12 muffins
Ingredients
  • 4 ripe bananas, mashed
  • ⅓ cup melted butter
  • ¾ cup sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ⅛ tsp. kosher salt
  • 1 ½ cups all-purpose flour
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mix the butter into the mashed bananas.
  3. Mix in the sugar, egg and vanilla.
  4. Add the baking soda and salt and stir to combine.
  5. Add the flour and mix until just incorporated.
  6. Fold in the chopped walnuts. The less you stir the mixture at this time, the fluffier the muffins will be when baked.
  7. Pour mixture into prepared muffin pan lined with cupcake liners or greased with butter or vegetable oil.
  8. Bake 25-30 minutes until golden brown and once a knife inserted into the center of the muffin comes out clean.
  9. Allow to cool on a rack.

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Comments

  1. Linda says

    This is a great recipe. Thanks for sharing. Tried a few others but this is the best and is a hit! I used 5 medium bananas.

  2. Kelli Anderson says

    I made these this morning with brown sugar/splenda blend. I added a whole cup of that. Oh my goodness! Heavenly. Thanks for sharing.

  3. Suzanne says

    Love this site! These were the easiest AND tastiest banana muffins I have ever made. I didn’t have butter…I ran out of a staple ;) …but I used canola oil instead and they came out great. Thank you!

  4. Becca Beitel says

    I made these today for fathers day because my whole family loves them. I only had a little more than half a cup of walnuts but they were still really good:) I love how much healthier they are then a bunch of Other recipes I tried looking at!

  5. says

    I knew it was a good idea to hang onto to nasty bananas. Haven’t made Banana bread in more years than I can remember so I decided to make muffins so I could share. I added some walnuts to the top before cooking with a smidge of brown sugar and I added Cinnamon to the batter which I mixed with a fork. Thanks for the recipe.

  6. Diarra says

    Hi Lacey! I bought about 1 cup of pureed bananas to try with this recipe, so do you think I could leave out the butter and bananas without compromising the muffins?

  7. Staci Drake says

    I ended up making a loaf, because I couldn’t find the my muffin papers. I also used 1 cup whole what flour and 1/2 cup white flour and they were simply fantastic.Great recipe for sure!

  8. Stacy says

    I made these muffins today, but with chocolate chips and they are delicious! I know that I will be asked to make them again and again and again. Thanks for a great recipe.

  9. Linda says

    I went on a Disney Cruise a few years back and they had the best Bran Muffins on board. They always ran out. They were the best I’ve tasted and would love a nice moist yummy recipe for those. Please and Thanks. ;-)

  10. Teresa says

    Absolutely love this recipe! Made them just now, followed the recipe to a T and they look just like the picture you posted. I tried a recipe from a food network chef and the muffins were too sweet and too moist. These have the perfect sweetness and texture and I’m so happy I’ve redeemed myself! lol
    Great recipe, thank you for sharing!

  11. Tommie says

    YUMMY!!! Love this recipe so much, I added a 1/2 cup semi sweet chocolate chips, because well everything is better with a bit of chocolate:-)
    Have added your site to my favorites.

  12. Morgan says

    Most excellent recipe! Midway through, I realized I didn’t have enough flour or white sugar, so I substituted half the flour measurement with rye flour and the white sugar with brown, and they turned out wonderfully! Thanks for the awesome recipe!

  13. Jazmin says

    Turned out super yummy!!!!! Whole family loved it.
    I did tweak the recipe alittle. I used only 3 bananas that were overripe. And no nuts due to family allergy but they are fantastic . Very moist, full of flavor, and not to sweet.

  14. Nicole says

    I just made these this morning and they are fantastic! Wonderful recipe Lacey. I can’t wait to try more of them! I might make your garlic pizza sauce for lunch today as well! So glad i came across your page.

  15. Jaclyn says

    I made these last weekend and they were a hit! Anything with banana nut is my husband’s favorite! They weren’t too sweet…just the right amount of sweetness to them. Thanks for the recipe!

  16. Katrina says

    I have a recipe for Pumpkin chocolate chip muffins. My little boy loves them for breakfast but they have so much fat from the oil and eggs. That doesn’t include all the sugar and flour. Any ideas on how to make them taste as good as your muffins without all the extra fat.

    Here are the ingredients:
    4 eggs
    2 cups sugar
    1 (16 oz.) can pureed pumpkin
    1 1/2 cups oil
    3 cups flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon salt
    1 package chocolate chips

    it makes 30 regular size muffins.

  17. Katrina says

    I made this recipe today. I’ve been trying to get ripe banana’s for over a month and every time I turn around my husband has thrown them away. I only had 3, but the recipe turned out great. I loved that it has less butter and flour than other recipes.

  18. says

    I have the opposite problem with my husband – he only eats Special K and a cheese omelet on an english muffin every day. Every day! If I want pancakes or french toast I’m usually making them just for myself.

    This recipe looks great. Wonderful blog, Lacey! Hi to Dustin and Jordan, too.

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