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Home / Recipes

Banana Nut Muffins

45 minutes
4.55 from 22 votes
13 Comments
Jump to RecipePrint Recipe
  • 600
by: Joanna Cismaru
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

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

Banana Nut Muffins

4.55 from 22 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 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoon 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 teaspoon 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.

  • 600

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.

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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

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Joanna Cismaru

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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.

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