Banana Nut Muffins
on Jun 17, 2023
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There’s something truly satisfying about sinking your teeth into a warm, freshly baked muffin. And when it comes to muffin flavors, Banana Nut Muffins is a classic that never fails to please.
With its delightful blend of sweet bananas and crunchy walnuts, these muffins are a go-to treat for any occasion. So, let’s grab our aprons, preheat the oven, and get baking!
Banana Nut Muffins
Banana nut muffins offer a perfect balance of flavors. The sweetness of ripe bananas blends harmoniously with the nuttiness of walnuts. The result is a delightful taste that appeals to many palates.
The mashed bananas in the batter contribute to the muffins’ moist and tender texture. This makes each bite soft and satisfying. The addition of chopped walnuts provides a pleasing crunch, creating a textural contrast that is tough to beat.
Bananas are a good source of potassium, dietary fiber, and vitamins, making banana nut muffins a relatively nutritious choice. The addition of walnuts provides healthy fats, protein, and additional nutrients. This combination makes them a more wholesome alternative to some other sugary baked goods.
- Brown sugar
- Vanilla extract
- Baking soda
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- Preheat your oven to 350°F and then in a large mixing bowl, use an electric hand mixer to cream together the butter and sugar until the mixture is smooth. This should take about 2-3 minutes on high speed.
- Add the eggs and vanilla to the bowl and mix again until the eggs are fully incorporated into the mixture.
- Fold in the mashed bananas, making sure they are evenly distributed throughout the muffin batter.
- Gently whisk in the baking soda, ground cinnamon, and flour on a low speed until there are no clumps of dry ingredients left. Be careful not to overmix.
- Add the chopped walnuts to the muffin batter and fold them in gently until they are evenly distributed.
- Line a muffin tin with paper liners and divide the batter evenly among the liners, filling each about two-thirds full.
- Bake the muffins in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Frequently Asked Questions
You can use unsalted butter instead of salted butter. If you choose to use unsalted butter, you may want to add a pinch of salt to the recipe to ensure the muffins have the right balance of flavors.
Absolutely! If you prefer a different type of nut or have allergies to walnuts, you can substitute them with your nut of choice. Pecans, almonds, or hazelnuts are popular alternatives that work well in banana nut muffins.
You can use the toothpick test to determine if the muffins are done. Insert a toothpick into the center of a muffin, and if it comes out clean or with a few crumbs, the muffins are ready. If the toothpick has wet batter clinging to it, the muffins need more time to bake.
These muffins freeze so good!. Allow them to cool completely, then place them in an airtight container or zip-top bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature or reheat them in the oven for a few minutes.
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If you’ve tried this Banana Nut Muffins recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Banana Nut Muffins
- ½ cup salted butter
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas,, mashed
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ cup chopped walnuts
- Preheat the oven to 350°F.
- In a large mixing bowl, cream the butter and sugar together using an electric hand mixer. Cream the ingredients on a high speed for 2-3 minutes, or until smooth.
- Add the eggs and vanilla to the bowl. Mix again until the eggs are fully incorporated into the mixture.
- Fold in the mashed banana until it is evenly distributed throughout the muffin batter.
- Gently whisk in the baking soda, ground cinnamon, and flour on a low speed until no clumps of dry ingredients remain.
- Add your walnuts to the muffin batter and fold them in until they are evenly distributed.
- Line a muffin tin with liners and divide the batter among the liners.
- Bake your muffins for 20 minutes, or until a toothpick can be cleanly removed from the center of the muffins.
- Leftover muffins can be stored in a ziploc bag on the counter for 4 days or in the fridge for 5 days.
- It is best to use browned, ripened bananas in this recipe in order to get as much flavor as possible. Unripened bananas will not mash as well or mix into the batter as evenly.
- These muffins are also great topped with some extra chopped walnuts.
- The cinnamon helps bring out the flavor of the walnuts and balance the sweetness of the bananas.
- Other nuts that you can use in these muffins include pecans and almonds.
Banana nut muffins are a beloved treat for good reasons. Their delicious combination of sweet bananas, crunchy walnuts, and warm spices creates a flavor profile that satisfies both young and old alike. Whether enjoyed for breakfast, as a snack, or as a dessert, these muffins offer comfort and nostalgia with every bite.