Banana Nut Muffins

Short Description

These banana nut muffins are tender, moist, and bursting with the sweet flavor of ripe bananas and the satisfying crunch of toasted nuts. Perfect for breakfast, snack time, or a light dessert, they are easy to prepare and naturally sweetened, making them a crowd-pleasing treat for all ages.

Why You’ll Love This Recipe

• The combination of ripe bananas and toasted nuts offers a delightful contrast of soft and crunchy textures.

• Quick and straightforward preparation: no mixer required—just simple stirring and baking.

• Made with pantry staples and minimal added sugar, yet rich in flavor.

• Customizable: swap in your favorite nuts or add-ins to suit your taste.

• Travel-friendly and freezer-safe, making meal prep and grab-and-go breakfasts a breeze.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 ripe bananas, mashed

• ½ cup granulated sugar

• ¼ cup light brown sugar, packed

• 1 large egg, beaten

• ⅓ cup unsalted butter, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 1 teaspoon baking soda

• pinch of salt

• 1 ½ cups all-purpose flour

• 1 cup chopped walnuts or pecans, toasted

Directions

1. Preheat the oven to 180 °C (350 °F) and line a 12-cup muffin tin with paper liners or grease lightly.

2. In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, beaten egg, melted butter, and vanilla extract. Stir until homogenous.

3. Sprinkle the baking soda and salt over the banana mixture and stir to incorporate.

4. Gently fold in the flour, mixing just until no streaks of flour remain; avoid overmixing to keep the muffins tender.

5. Fold in the toasted nuts, reserving a small handful to sprinkle on top of the batter in the tins.

6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Top with the reserved nuts.

7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Yield: 12 muffins

• Preparation Time: 10 minutes

• Baking Time: 18–22 minutes

• Total Time: 30–35 minutes

Variations

• Chocolate Chip Banana Nut Muffins: Stir in ½ cup of semi-sweet or dark chocolate chips along with the nuts.

• Blueberry Banana Nut Muffins: Add ¾ cup fresh or frozen blueberries to the batter, folding delicately.

• Whole Wheat Twist: Replace half of the all-purpose flour with whole wheat flour for added fiber.

• Spiced Banana Nut Muffins: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warming spice note.

• Maple Pecan Muffins: Swap brown sugar for pure maple syrup (reduce liquid elsewhere slightly) and use chopped pecans for a maple-nut flavor profile.

Storage/Reheating

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.

• Refrigeration: Keep in the refrigerator for up to 5 days; bring to room temperature before serving or warm briefly.

• Freezing: Wrap muffins individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

• Reheating: Warm muffins in a preheated oven at 160 °C (325 °F) for 5–7 minutes, or microwave on medium power for 15–20 seconds until heated through.

FAQs

What is the best way to toast nuts for muffins?

Preheat the oven to 160 °C (325 °F). Spread the nuts in a single layer on a baking sheet and bake for 8–10 minutes, stirring halfway through, until fragrant and lightly golden. Allow to cool before chopping.

Can I use other nuts besides walnuts?

Yes. Pecans, almonds, or hazelnuts work beautifully. Adjust to your preference or use a mixture for varied texture and flavor.

How ripe should the bananas be?

The bananas should be very ripe, with skin that is heavily speckled or mostly brown. This ensures maximum sweetness and moisture in the muffins.

Can I make the batter ahead of time?

You can prepare the batter and refrigerate it, covered, for up to 24 hours. Give it a gentle stir before portioning into the muffin tin.

Is it possible to make these muffins gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Ensure your baking soda is also gluten-free.

How can I reduce the sugar in this recipe?

Reduce the granulated sugar by up to half, or swap it entirely for a natural sweetener such as pure maple syrup or honey (reduce the melted butter slightly to compensate for additional liquid).

Can I double this recipe?

Absolutely. Simply double all ingredients and bake in two muffin tins, or bake one batch after the other. Monitor baking time, as it may vary slightly.

Why are my muffins dense?

Overmixing the batter can develop gluten, leading to denser muffins. Mix only until the dry ingredients are incorporated, with no visible streaks of flour remaining.

How do I keep muffins from sticking to the liners?

Use good-quality, nonstick paper liners or lightly grease the liners with butter or nonstick spray before adding the batter.

Can I add fruit or other mix-ins?

Yes. Dried fruits (such as raisins or cranberries), shredded coconut, or small pieces of fresh fruit can be folded into the batter. Adjust the quantity to avoid overly wet batter.

Conclusion

These banana nut muffins strike the perfect balance between tender crumb and nutty crunch, making them a versatile snack or breakfast option. With straightforward preparation and plenty of room for customization, they are ideal for both novice bakers and seasoned cooks. Whether you stick to the classic recipe or explore the suggested variations, these muffins are sure to become a beloved favorite in your home. Enjoy them fresh from the oven, stored for quick mornings, or as a thoughtful homemade gift

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