• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
  • freshly baked cranberry banana muffins
    Cranberry and Banana Muffins
  • banana nut bread sliced on a plate
    Easy Banana Nut Bread
  • plates with apple muffins.
    Healthy Apple Muffins
  • chocolate chip muffins, one cut in half with butter spread in the center
    Chocolate Chip Muffins
  • a hand pouring syrup from a bottle over a blueberry pancake muffin on a plate
    Pancake Muffins
Home / Recipes
45 minutes
4.5 from 16 votes
13 Comments

Banana Nut Muffins

Jump to RecipePrint Recipe
  • 24
  • 137
by: Joanna Cismaru
08.28.20
Updated: 08.28.20

This post may contain affiliate links. Please read my disclosure policy.

Banana Nut Muffins – Overripe bananas taking up valuable real estate on your kitchen counter? These muffins are your answer! They’re the easiest quick bite for breakfast as you run out the door for work or school. Check out my tips and tricks for making perfect muffins with giant, bakery-style tops.

sideview shot of a muffin broken in half on a small white plate with a couple pecan halves on the plate

Muffins are one of the first recipes I learned to make! There were days when I swore by the ready-made muffin mixes, then I learned how easy the batter really is to make from scratch. I love to whip up muffins of all varieties, but there is one type that my friends and family request time, and time again. Banana nut muffins.

I always end up buying a bunch of bananas, eating a few here and there with breakfast, then ending up with a few over-ripening. My love of morning time bananas must be a subconscious need for my favorite banana based baked goods. I can’t be too sure, so all I can do is keep testing this theory.

overhead shot of all the ingredients needed to make banana nut muffins

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Flour – All-purpose.
  • Sugar – Regular granulated sugar. Brown sugar can be used instead.
  • Baking powder – Make sure you have baking powder, not baking soda, otherwise you may end up with an odd aftertaste.
  • Butter – Unsalted. Vegetable oil or apple sauce can be used instead.
  • Pecans – My favorite nut! Walnuts would be a great option too.
  • Bananas – Over-ripened.
  • Eggs – I used large eggs.
  • Milk – Any type of milk, even dairy-free alternatives, will work.
  • Vanilla – Extract, paste, or fresh vanilla bean.
  • Salt – Salt is necessary to bring out all the flavors.
detailed process shots showing how to make banana nut muffins batter

How to make banana nut muffins

  1. Prep: Preheat your oven to 425F. Butter a 12 muffin baking pan or line it with muffin liners.
  2. Dry ingredients: In a large bowl, mix the flour, sugar, baking powder and salt together. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Add the pecans and stir. Set aside.
  3. Batter: In another bowl, add the bananas, milk, eggs, vanilla and whisk until well incorporated. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be lumpy.
  4. Bake: Spoon the muffin batter equally into the muffin cups. Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
process shots showing how to scoop banana nut batter into a muffin tin and bake them

What else can I mix into my muffins?

These may be my perfect muffins, but we’re in your kitchen right now! You can use up some mix-ins that are taking up space in the pantry, or add your favorite ingredients. Here are some ideas to inspire you.

  • Walnuts
  • Peanuts
  • Almonds
  • Raisins
  • Dried cranberries
  • Dried apricot
  • Chocolate chips
  • Peanut butter chips
overhead shot of banana nut muffins on a black cooling rack

How to tell when my banana nut muffins are done

My favorite way to test anything from cakes, quick breads, muffins, and everything in between, will always be the toothpick test.

Insert a toothpick into the thickest part of one of your muffins. If it comes out clean, the muffins are done. If not, bake for another 5 minutes at a time until they’re done. Make sure to test a different muffin each time.

How to get a perfect muffin top

I wanted these muffins to have a bigger top, so in order for this to happen your batter needs to be thicker than usual muffin batter. The other thing you’ll need to do is fill the muffin cups to the top if not more, and because this batter is thicker, it’s not going to flatten out as you bake them.

Another trick I learned, is that to cause the muffins to dome, you have to first preheat your oven to 425 F degrees and then bring it down to 400 F degrees when you place the muffins in the oven.

sideview shot of banana nut muffins on a black cooling rack

Leftover muffins

Let your banana nut muffins cool down to room temperature before storing. Keep them in an airtight container, sealable freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature, or up to 1 week in the fridge. You can zap them for 10-20 seconds in the microwave before biting in, if you’d prefer.

Freezing

Your muffins need to be fully cooled down to room temperature before freezing. Keep them in an airtight container, large sealable freezer bag, or wrap each muffin individually with plastic wrap. They will last up to 2 months frozen.

I usually just let the muffins thaw at room temperature for an hour or so, but you can zap them in the microwave at 10 second intervals to speed up the thawing process.

overhead shot of a muffin broken in half on a small white plate with a couple pecan halves on the plate

Did you love these muffins? Here are more favorites:

  • Bakery Style Blueberry Muffins
  • Lemon Poppy Seed Muffins
  • Chocolate Chip Muffins
  • Peanut Butter Chocolate Chip Muffins
  • Pumpkin Zucchini Muffins
  • Morning Glory Muffins
  • Pancake Muffins
  • Apple Coffee Cake Muffins

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

sideview shot of a muffin broken in half on a small white plate with a couple pecan halves on the plate

Banana Nut Muffins

4.5 from 16 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
Banana Nut Muffins – Overripe bananas taking up valuable real estate on your kitchen counter? These muffins are your answer! They're the easiest quick bite for breakfast as you run out the door for work or school. Check out my tips and tricks for making perfect muffins with giant, bakery-style tops.

Equipment

  • 12-Cup Muffin Pan
  • Keep Calm And Bake On Spatula
  • Glass Mixing Bowl Set (3 piece)
  • Black Cooling Rack

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar granulated
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 4 tbsp butter unsalted, 1/2 stick
  • 1/2 cup pecans chopped, or walnuts
  • 3 small bananas ripe, or 2 large ones
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla
US Customary – Metric

Instructions

  • Prep: Preheat your oven to 425F. Butter a 12 muffin baking pan or line it with muffin liners.
  • Dry ingredients: In a large bowl, mix the flour, sugar, baking powder and salt together. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Add the pecans and stir. Set aside.
  • Batter: In another bowl, add the bananas, milk, eggs, vanilla and whisk until well incorporated. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be lumpy.
  • Bake: Spoon the muffin batter equally into the muffin cups. Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Recipe Notes

  1. Storage: Let your banana nut muffins cool down to room temperature before storing. Keep them in an airtight container, sealable freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature, or up to 1 week in the fridge. You can zap them for 10-20 seconds in the microwave before biting in, if you’d prefer.
  2. Freezing: Your muffins need to be fully cooled down to room temperature before freezing. Keep them in an airtight container, large sealable freezer bag, or wrap each muffin individually with plastic wrap. They will last up to 2 months frozen.

Nutrition Information:

Serving: 1muffinCalories: 245kcal (12%)Carbohydrates: 40g (13%)Protein: 5g (10%)Fat: 8g (12%)Saturated Fat: 3g (19%)Cholesterol: 38mg (13%)Sodium: 64mg (3%)Potassium: 255mg (7%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 185IU (4%)Vitamin C: 2mg (2%)Calcium: 64mg (6%)Iron: 2mg (11%)
Course:Breakfast
Cuisine:American
Keyword:banana nut muffins
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Originally shared May 2012.

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of freshly baked peach cobbler in a baking dish with a serving spoon holding a piece
Previous Post
Peach Cobbler
sideview shot of a layered chef salad drizzled with a homemade dressing in a white serving bowl
Next Post
Chef Salad

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Elaine Radu says

    September 2, 2020 at 8:17 am

    5 stars
    Finally learned how to make my muffins with gorgeous domed, restaurant-quality tops. I did not know that little trick, JO… thanks very much.

    Reply
    • jo says

      September 2, 2020 at 9:26 am

      So glad they turned out great for you!

      Reply
  2. Melissa says

    September 2, 2020 at 7:02 am

    Made this recipe with 3 over ripe bananas I found in the back of my freezer. Followed the recipe as written, they came out as promised. Beautiful to look at and tasting delicious. Will be keeping this recipe future use.

    Reply
  3. Barbara C. Hardison says

    March 29, 2020 at 12:43 pm

    We baked these this morning……they are awesome!

    Reply
    • jo says

      March 29, 2020 at 1:23 pm

      I’m so glad you liked them! Stay safe!

      Reply
  4. christine keath says

    August 24, 2019 at 12:53 pm

    The pan looks like a popover pan. Was popover pan used?

    Reply
    • Jo Cooks Team says

      August 26, 2019 at 11:35 am

      A popover pan or muffin tin will work!

      Reply
  5. Suzette says

    May 4, 2015 at 5:35 pm

    5 stars
    made these a couple of times…. I like to sprinkle Tubinado sugar ( coarse brown sugar) before baking.

    Reply
  6. Ana says

    May 23, 2013 at 4:45 pm

    5 stars
    I just popped these into the oven! They already smell yummy. Michaels has the cutest muffin cupcake liners in their dollar section. I’m currently using white with yellow polka dots for these good morning muffins.

    Reply
    • jo says

      May 24, 2013 at 1:06 am

      Hi Ana,
      Yes they do!! I love shopping there. Let me know how you like the muffins. 🙂

      Reply
  7. Tal says

    June 12, 2012 at 3:18 am

    5 stars
    Delicious.

    Reply
  8. Jam says

    May 31, 2012 at 3:35 pm

    Hi! Where did you find/buy your muffin pan and your liners?

    Reply
    • jo says

      May 31, 2012 at 3:49 pm

      Hi Jam,
      I bought them at Ikea.

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

italian meatballs with sauce in a white bowl.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

sweet cheese buns stacked on top of each other with the top one broken in half.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

1162shares
  • 24
  • 137