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.  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 cereal phase, his banana phase, his “I’m too good for breakfast” phase and so on.

Photograph of banana nut muffins by Personal Chef, Lacey Stevens-Baier, of Sweet Pea Chef, and the food blog, a sweet pea chef

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.

Enter: the banana nut muffin.  A wonderful use of extra bananas that never were eaten because, yes…you guessed it: Dustin stopped eating his cereal and bananas last week.  These little guys are also great for breakfast (he happily took two to work this morning).

Photograph of banana nut muffins by Personal Chef, Lacey Stevens-Baier, of Sweet Pea Chef, and the food blog, a sweet pea chef

This is a pretty simple recipe, but the muffins came out perfect: soft and dense, filled with banana flavor and nutty goodness.  I sprinkled some crushed walnut bits on top of a few of them before baking and that added 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.

Banana Nut Muffins

Makes 18 regular muffins

4 ripe bananas, smashed
1/3 cup melted butter
¾ cup sugar
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
Pinch of salt
1 ½ cups flour
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, mix the butter into the mashed bananas with a wooden spoon.  Mix in the sugar, egg and vanilla.  Add the baking soda and salt.  Add the flour and mix until just incorporated.  Fold in the chopped walnuts.

Pour mixture into prepared muffin pan lined with cupcake liners.  Bake 25-30 minutes until golden brown or once a toothpick inserted into the center of the muffin comes out clean.  Allow to cool on a rack.

Enjoy!

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

44 comments… add one

  1. Lelah May 24, 2010, 9:52 am

    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.

    Reply
    1. Sweet Pea Chef May 24, 2010, 1:50 pm

      Hi Lelah! So nice to hear from you!! Thanks for your post…Dustin says hello as well :)

      Reply
  2. Katrina November 10, 2010, 9:05 am

    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.

    Reply
    1. lacey - a sweet pea chef November 11, 2010, 6:41 am

      Yay, Katrina! I’m glad you liked the recipe. I try to freeze (unpeeled) overly-ripe bananas until I have enough to make bread. That way, I don’t worry too much about Dustin throwing them away. :)

      Reply
  3. Katrina November 27, 2010, 11:46 am

    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.

    Reply
    1. lacey - a sweet pea chef December 1, 2010, 3:00 pm

      Hi Katrina! Very good question. I normally don’t make those types of substitutions, but I did some research and found a pretty awesome website that goes into very good detail about low-fat and fat-free substitutions for oil, butter and eggs. I would recommend checking it out and maybe trying mashed bananas, applesauce or something else to make your muffins more healthy. The website is http://www.suite101.com/content/lowfat-and-fatfree-baking-substitutes-a95153. I’d love to know if you try something out and how it turns out for you. Good luck!

      Reply
  4. Karen M February 11, 2011, 4:21 pm

    These are getting made this weekend. Yummmm

    Reply
  5. Jaclyn March 2, 2011, 5:33 pm

    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!

    Reply
  6. Nicole April 24, 2011, 8:43 am

    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.

    Reply
    1. lacey - a sweet pea chef April 25, 2011, 10:29 am

      Yay! I’m so happy you enjoyed the banana nut muffins, Nicole! I’d love to know what you think of the pizza sauce if you try it out, too! :) Thanks for sharing.

      Reply
  7. Jazmin May 8, 2011, 11:32 am

    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.

    Reply
  8. Morgan September 7, 2011, 7:43 am

    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!

    Reply
    1. lacey - a sweet pea chef September 7, 2011, 4:41 pm

      I’m glad it turned out so well — even with the unplanned substitutions :) Thanks for sharing.

      Reply
  9. Andre November 28, 2011, 9:21 am

    Perfect. Just perfect. I only had 3 bananas and they are still wonderful. Thank you.

    Reply
  10. Tommie December 3, 2011, 3:49 pm

    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.

    Reply
  11. julia December 19, 2011, 11:51 am

    Just made these, sorta. Waiting for them to come out of the oven, and I can’t wait. The smell is making me hungry!

    Reply
  12. Teresa January 10, 2012, 8:07 pm

    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!

    Reply
  13. Linda January 31, 2012, 1:36 am

    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. ;-)

    Reply
  14. Stacy February 26, 2012, 5:25 pm

    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.

    Reply
  15. Staci Drake March 8, 2012, 2:08 pm

    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!

    Reply
  16. Diarra March 21, 2012, 3:39 pm

    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?

    Reply
  17. Joan Lowder June 8, 2012, 1:28 pm

    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.

    Reply
  18. Becca Beitel June 17, 2012, 7:11 pm

    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!

    Reply
  19. Suzanne September 20, 2012, 8:48 pm

    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!

    Reply
  20. Carol September 21, 2012, 2:29 pm

    Made a dozen of these this morning. When my husband finishes and says, “that was delicious”, I know I have a winning recipe.

    Reply
  21. Kelli Anderson October 7, 2012, 1:25 pm

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

    Reply
  22. Myra March 2, 2013, 6:41 pm

    I made it for my mom and dad, my 2 sisters and me and it was a bomb. I will definitely make it again.

    Reply
  23. diba April 20, 2013, 5:59 pm

    hello i’m making muffins for my mom. how can i make this recipe low fat(what can i change).

    Thank you,
    Diba

    Reply
  24. diba April 20, 2013, 9:50 pm

    Thank You

    Reply
  25. diba April 20, 2013, 9:52 pm

    Thank You, and would it taste bad if i used whole wheat flour

    Reply
  26. Linda May 14, 2013, 4:09 am

    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.

    Reply
  27. Lysette November 7, 2013, 6:40 am

    This recipe was perfect. Muffins were moist and with the right amount of sweetness.

    Reply
  28. Melissa January 21, 2014, 10:02 pm

    Hi! These muffins were soo good! My family loves them! Any idea how many calories each muffin has? Thanks

    Reply
  29. Jean September 15, 2014, 8:16 pm

    Awesome. Easiest and best I have ever made. Thanks!

    Reply
    1. Lacey Baier September 15, 2014, 9:29 pm

      Yay! I LOVE this, Jean. Thanks for your comment :)

      Reply

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