Banana Nut Muffins are little treats are the perfect blend of sweet, nutty goodness and they never fail to bring a smile to your face. So, grab your apron, preheat that oven, and let’s get baking!
Now, you might be wondering why banana nut muffins hold a special place in our hearts. Well, first of all, they’re an excellent way to use up those overripe bananas sitting sadly on your kitchen counter. You know the ones – they’re covered in brown spots and look like they’re one step away from joining the compost pile. But wait! Don’t toss them out! Those are the ones you want for the most flavorful and moist muffins you’ll ever taste.
Banana Nut Muffins
Imagine this: as you peel those bananas, the sweet aroma fills the air, and suddenly, you’re transported to a cozy, warm bakery with muffins freshly baked and waiting for you. It’s pure magic. Trust me; your kitchen will thank you for this banana transformation.
Let’s talk about nuts. Whether you’re a fan of walnuts, pecans, or even almonds, these little guys are the perfect partners in crime for your banana muffins. They add a delightful crunch and a rich, earthy flavor that pairs
One of the best things about banana nut muffins is their versatility. You can enjoy them for breakfast, as a quick snack on the go, or even as a dessert after a scrumptious dinner. They’re like a best friend who’s always there to brighten your day, no matter the time.
- Brown sugar
- Ripe bananas
- Baking soda
- Ground cinnamon
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
Absolutely! Frozen bananas work great for muffins. Just let them thaw before using, and they’ll mash up nicely to add that sweet banana goodness to your muffins.
Of course! If you’re not a fan of nuts or have allergies, you can try adding chocolate chips, dried fruits, or even coconut flakes for a different twist.
If you manage not to devour all the muffins at once, you can store them in an airtight container at room temperature for up to 2-3 days. For longer storage, keep them in the fridge for up to a week, or freeze them for up to 3 months. Just remember to let them cool completely before storing.
To prevent sticking, make sure to grease the muffin tin properly with cooking spray or line it with paper liners. Let the muffins cool for a few minutes before removing them from the pan to avoid any mishaps.
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If you’ve tried this Banana Nut Muffins recipe or any other recipe on Barbara Bakes, 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 mashed ripe bananas large and extra ripe
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ cup chopped walnuts
- First, heat the oven to 350°F.
- Take a big mixing bowl and blend the butter and sugar together by using an electric mixer. Blend at high speed for about 2-3 minutes, until it turns smooth.
- Next, incorporate the eggs and vanilla into the mixture by mixing them well until they’re thoroughly combined.
- Stir in the mashed bananas uniformly into the muffin mix.
- With a low-speed whisk, carefully mix the baking soda, cinnamon, and flour until the batter is free of any dry ingredient clumps.
- Mix in the chopped walnuts to the muffin mix, ensuring they’re spread evenly.
- Prepare a muffin tray with liners and evenly distribute the prepared batter into the liners.
- Bake the muffins for about 20 minutes or until a toothpick comes out clean when inserted in the middle of the muffins.
- You can keep any leftover muffins in a sealed plastic bag at room temperature for up to 4 days or refrigerated for 5 days.
- For best results and maximum flavor, use overripe bananas. Unripe bananas might not mash or blend into the batter as well.
- These muffins taste fantastic when garnished with some extra chopped walnuts.
- Cinnamon enhances the taste of the walnuts and counterbalances the sweetness of the bananas.
- Other nut options for these muffins include pecans and almonds.
Banana nut muffins are a delightful treat that brings together the sweetness of ripe bananas and the nutty goodness of your favorite nuts. These little wonders have the power to brighten up your kitchen with their heavenly aroma and bring smiles to the faces of everyone who takes a bite.