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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.
The Best Banana Nut Muffins
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, such as my favorite banana bread. I can’t be too sure, so all I can do is keep testing this theory.
Why You’ll Love These Banana Nut Muffins
- Quick and Easy! All you need is a few basic easy to find pantry ingredients, a muffin tin, and a little over 30 minutes to make this simple recipe.
- Overripe Banana Recipe! Not to worry the next time you notice your bananas getting a little brown! It gives you the perfect excuse to whip up a batch of these tasty muffins.
- Make Ahead Breakfast! Banana nut muffins are a fantastic grab and go breakfast when you are running out the door on the way to work or school.
- Flour – All-purpose.
- Sugar – Regular granulated sugar. Brown sugar can be used instead.
- Baking powder – Make sure you have baking powder, not baking soda.
- Butter – I usually always use unsalted butter to control the sodium level in my food. 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.
This banana muffin recipe is both quick and easy. Like all muffins, the batter is similar to making quick bread, but in this one, you cut the butter into the flour. Doing this creates super moist and tender muffins that are absolutely delicious!
Preheat The Oven And Prep The Muffin Pan
To begin, preheat the oven to 425°F (218°C). The oven needs to start getting hot while you’re making the batter, so it’s important that you turn the oven on first. Then grease a 12-cup muffin pan with butter to prevent the muffins from sticking or use paper muffin liners if you prefer.
Start The Batter
Now, let’s start the batter! Combine the flour, sugar, baking powder, and salt together in a large bowl. Next, use a pastry blender or 2 forks to cut the butter into the flour mixture until it resembles coarse crumbs. When doing this make sure you stop cutting the butter in once it looks like chunky sand or the muffins will not be as light in texture. Now, toss in the pecans and stir. Then set the mixture aside for a later step.
Add The Wet Ingredients
Whisk together the bananas, milk, eggs, and vanilla in a separate bowl until well incorporated. Then using a rubber spatula, fold the banana mixture into the flour mixture. The batter will be somewhat lumpy, which is normal.
Bake The Muffins
To bake, divide the batter equally among the 12 muffin cups. Now, turn the oven down to 400°F (204°C) and put the muffins in the oven to bake for 25 to 30 minutes or until golden brown. A toothpick should come out clean when they are done. Then allow the muffins to sit in the pan for 1 to 2 minutes before removing.
- Grease the pan well. Butter the tin well or the muffins will stick to the pan. You can also use nonstick cooking spray if you prefer.
- Use overly ripe bananas. You must use bananas that are almost too ripe to eat. They need to be good and mushy to properly make the batter.
- Don’t overmix the batter. When combining the wet and dry ingredients it’s important to gently fold them together. Having lumps in the batter is normal.
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.
- Dried cranberries
- Dried apricot
- Chocolate chips
- Peanut butter chips
How To Tell When My Banana 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.
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.
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.
Other Delicious Muffin Recipes To Try
- 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
- 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.
- 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally shared May 2012.