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A batch of freshly-baked banana muffins is the best way to use up a bunch of overripe bananas! This cozy banana nut muffin recipe comes together in one bowl with brown sugar, cinnamon, and crunchy walnuts.
Whenever we have spotty bananas in the house, I take it as a sign to get baking. I love banana bread, but banana muffins are much quicker! Not to mention, super convenient. This banana nut muffin recipe is great because you can swap the nuts for chocolate chips, or make them plain if you’d like. They’re soft and buttery, filled with cinnamon spice, perfect with a latte in the morning.
The best part is that these easy banana nut muffins are quick to make (just 35 minutes from start to finish!), and you can mix up the batter in a single bowl.
Tell Me About This Banana Nut Muffin Recipe
- One bowl. With only one spoon and one bowl to clean afterward, this muffin recipe is great for last-minute baking.
- Use up older bananas. Baked treats like these muffins, banana bread, and my banana bread muffins are the perfect way to use up those overripe bananas in the fruit bowl.
- Fresh for days. Not only are these muffins freezer-friendly, but they also stay fresh at room temperature for days. Great for taking on the go!
Ingredients You’ll Need
Each ingredient plays a role in making these the softest, most delicious homemade banana muffins. That being said, the ingredients are mostly baking basics. Scroll to the recipe card for the full, printable recipe with amounts.
- Ripe Bananas – Choose the brownest, spottiest of the bunch. The riper the bananas, the sweeter the muffins will be.
- Sugars – Regular granulated sugar gives these muffins the right amount of sweetness, while the added brown sugar imparts a deeper caramelized flavor.
- Butter – I use unsalted butter, but salted works if that’s what you have. Melt the butter and let it cool before you start.
- Egg – If you remember to, take the egg out of the fridge and let it come to room temperature.
- Flour – Use a kitchen scale to measure the flour accurately. If you don’t have one, don’t scoop the flour directly from the bag. Instead, spoon the flour into your measuring cup, and level it off with the back of a knife. This way, you won’t end up with too much flour.
- Baking Powder and Salt – Make sure to use baking powder, not baking soda (they aren’t the same), and check the expiration date. You want it fresh for muffins that rise tall in the oven.
- Cinnamon – Just a little ground cinnamon. You could also spice up these banana nut muffins with nutmeg or a pie spice blend.
- Walnuts – Chop the walnuts to stir into the batter, and to sprinkle on top before baking. You can use any nuts you’d like. I find walnuts and pecans are best, but you can try almonds, peanuts, or macadamia nuts, too.
Can I Use Frozen Bananas?
Yes! I’ll often freeze older bananas if I’m not ready to bake with them just yet. When it’s time to use them, thaw the bananas at room temperature. Make sure to drain off any excess liquid, and then mash them with a fork and use them in the recipe as directed.
Recipe Tips
- Use ripe bananas. The riper, the better. Overripe bananas are sweeter and have the best flavor. To ripen bananas quickly, you can bake them in a 350ºF oven for 10-15 minutes, or place them in a paper bag with an apple for 1-2 days.
- Don’t overmash. Too much mashing leads to liquidy bananas. I like to leave some chunks for texture.
- Replace the butter. I love the richness and flavor of butter in baking recipes, but if you’d prefer, you can swap it with a neutral cooking oil or coconut oil. Note that coconut oil will give the muffins a more distinct flavor.
- Don’t overfill the muffin cups. Fill each liner ¾ of the way full. This way, the muffin batter won’t overflow while the muffins bake.
- Make sure to preheat the oven. Muffins rely on the high heat of the oven to rise quickly, creating tall domes and a puffy interior. If your oven isn’t fully preheated and hot enough, the muffins won’t bake properly.
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Banana Nut Muffins Recipe
Ingredients
- 3 large ripe bananas
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted and cooled
- 1 large egg
- 1½ cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- pinch of salt
- ¾ cup chopped walnuts, plus extra for the tops
Instructions
- Prepare to bake. Preheat your oven to 350°F and line a 12-well muffin (or cupcake) tin with paper liners. Set aside.
- Make the base. Mash the bananas in a bowl, using a fork. Add in the granulated sugar, brown sugar, melted butter, and egg. Whisk until smooth.
- Add the dry ingredients. Add the flour, baking powder, cinnamon, and salt to the bowl with the mashed banana mixture. Stir until just combined. Then, fold in the walnuts.
- Fill the pan. Scoop the batter into the prepared paper liners, filling them about ¾ full. Sprinkle some extra chopped walnuts over the tops.
- Bake. Bake the muffins for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes, then transfer them onto a wire rack to cool completely. Serve.
Equipment
Notes
- Use only ripe bananas because they are the sweetest and have the best flavor.
- You can use any type of nuts for the muffins. I find walnuts and pecans to be the best choice.
- Instead of butter, you can use neutral or coconut oil. The coconut oil will give your muffins a distinct flavor.
- Fill your muffin cups to ¾ full, to prevent overflowing during baking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Banana Nut Muffins
I like to bake a batch of these on a Sunday afternoon and enjoy soft banana muffins as a quick on-the-go breakfast throughout the week. They’re easy to make in 35 minutes or less. Here’s the recipe with step-by-step photos for you to follow along:
- Prepare to bake. Line a 12-well muffin pan and set the oven to 350ºF.
- Mix the wet ingredients. Mash up the bananas, and add both sugars, melted butter, and the egg. Whisk the mixture together until it’s smooth.
- Add the dry ingredients. Next, add the flour, baking powder, cinnamon, and salt to the banana mixture. Stir until the batter is just combined, and gently fold in the chopped nuts.
- Fill the pan. Scoop the batter into your prepared muffin pan, filling each liner about ¾ full. I like to sprinkle extra nuts on top for a professional finish!
- Bake. Bake your banana nut muffins at 350ºF for 20-25 minutes. Afterward, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Quick Variations
- More add-ins. Swap all or some of the walnuts with chocolate chips (any kind), dried fruit, or fresh berries.
- Plain banana muffins. You can also leave out the nuts and mix-ins altogether for a plain version.
- Toppings. Dip the tops of the muffins in cinnamon sugar or vanilla glaze (like I do with these cinnamon donuts), or add a streusel topping before baking (like the one from my coffee cake recipe).
Storage and Freezing
- Store the muffins airtight. Store these banana nut muffins airtight at room temperature for up to 4 days. Allow the muffins to cool completely before you store them so that they don’t become soggy. I also like to line the bottom of the container with paper towels to absorb any excess moisture.
- Freeze. Wrap the cooled muffins in plastic wrap, then stash them in a sealed freezer bag and freeze them for up to 3 months. Thaw them on the go for last-minute breakfasts!
