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These moist and fluffy Banana Nut Muffins are loaded with delicious banana flavor, hints of warm cinnamon, and crunchy nuts. One of the best ways to use up overripe bananas, try a warm batch of these delicious jumbo-sized muffins, and enjoy as a quick breakfast or sweet treat.
Banana Nut Muffins Recipe
Banana muffins – with or without nuts – are one of my favorite ways to use up overripe and forgotten bananas. Bursting with delicious banana flavor, these beautiful jumbo-sized muffins take just 10 minutes to prepare and bake in 30 minutes (or less). Enjoy warm, fresh out of the oven, or freeze an extra batch and reheat in the microwave for a fast and easy on-the-go breakfast.
RELATED: The BEST Banana Bread Recipe.
Banana Nut Muffins Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Vegetable oil
- White sugar
- Brown sugar
- Eggs
- Ripe Bananas
- Vanilla extract
- Crushed walnuts or pecans
Can I use Frozen Bananas? Yes. Absolutely. Of course, you’ll want to thaw the bananas before adding to your batter. You can do this by,
- Thawing overnight in the refrigerator
- At room temperature
- Or in the microwave at 30-second intervals
I almost never remember to pre-thaw my bananas, so in the microwave they go. Yes, thawed frozen bananas have quite a bit more liquid, but I’ve never noticed a difference in my muffins.
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
How to Mash Bananas
There are two ways to mash bananas for baking:
- Add bananas to a medium-sized mixing bowl and use a fork to mash them until desired consistency is reached.
- Or, mash them using your stand mixer fixed with the paddle attachment.
The stand mixer is a more hands-off approach, but usually, I’ll just use a fork.
RELATED: How to Cut a Pineapple
How to Make Banana Nut Muffins
This banana nut muffin recipe should make 12 JUMBO-size muffins which translates to approximately 18 regular-size muffins. You will need to adjust the cooking time accordingly (see step 6 for details):
1. Preheat your oven to 425 degrees F. Line a 12 cup standard muffin tin with cupcake liners or 6 cup jumbo muffin tin with cupcake liners.
2. Add the flour, baking powder, baking soda, ground cinnamon, and salt to a medium-sized mixing bowl and whisk well to combine. Set aside.
3. Next, transfer the bananas to the bowl of a large stand mixer fitted with a paddle attachment and mash the bananas. Add the oil, granulated sugar, and brown sugar and continue to mix until combined, approximately 1-2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the milk and continue to mix until combined.
4. Pour the dry ingredients into the wet ingredients and mix just until incorporated – do not overmix. Remove bowl from the mixer and gently fold in the chopped pecans or walnuts (if using).
5. Spoon the batter into the liners and sprinkle the tops of the muffins with additional crushed walnuts or pecans, if desired.
- Jumbo-sized muffins: 5 minutes at 425 degrees Fahrenheit. Reduce heat to 375 degrees Fahrenheit and continue to bake for approx. 20-25 minutes.
- Regular-sized muffins: 375 degrees Fahrenheit or approx. 16-20 minutes.
Allow muffins to cool for 5 minutes in the muffin pan before transferring to a wire rack to finish cooking.
How to Store Leftover Banana Nut Muffins
These muffins will stay fresh covered and at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.
To freeze, allow your muffins to cool completely. Next, transfer them to a freezer-friendly container or freezer-safe zip-lock bag and place them in the freezer – taking care not to smush them until frozen. Enjoy within 3 months.
More Delicious Muffin Recipes,
Raspberry Banana White Chocolate Chip Coconut Muffins
Blackberry and Orange Muffins with Dark Chocolate
Homemade Bakery Blueberry Muffin Recipe
Healthy Pumpkin Banana Muffins
If you make this Banana Nut Muffins Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Banana Nut Muffins Recipe
Ingredients
- 3¾ cups all-purpose flour
- 1 tbsp + 2 tsp baking powder
- 1½ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ cup vegetable oil
- ¾ cup white sugar
- ½ cup light brown sugar
- 3 large eggs, whisked
- 4 large bananas, mashed
- 1¼ cups milk
- 3 teaspoon vanilla extract
- 1½ cups crushed walnuts or pecans
Instructions
- Preheat oven to 425 degrees F. Line a 12 cup standard muffin tin with cupcake liners or 6 cup jumbo muffin tin with cupcake liners (see notes). Set aside.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- Transfer the bananas to the bowl of a large stand mixer fitted with a paddle attachment. Mash the bananas. Add the oil, granulated sigar, and brown sugar to the mashed bananas and beat until light and fluffy, approximately 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the milk and continue to mix until combined.
- Add the dry ingredients into the wet ingredients. Mix on low until just combined - avoid over-mixing. Fold in the chopped walnuts or pecans (if using).
- Fill muffin liners with the prepared batter. Sprinkle the tops of the muffins with additional crushed walnuts or pecans, if desired.
- Bake at 425 degrees F for 5 minutes before reducing temperature to 375 degrees F and baking for an additional 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from the tin and allow to cool before serving (see notes below for baking time and temperature for regular-sized muffins).
Notes
- Jumbo-sized muffins: 5 minutes at 425°F. Reduce heat to 375°F and continue to bake for approx. 20-25 minutes.
- Regular-sized muffins: 375 degrees°F for approx. 16-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preface: I don’t have experience making banana bread but I had some over ripe bananas and didn’t want to wastd them.
The recipe wasn’t bad, but wasn’t great either. I made half the batch into some muffins and baked the rest into a loaf.
The texture is fine and not dry, but it’s lacking flavor. Will probably have to add jam or something to flavor them up. Perhaps my overripe bananas weren’t over ripe enough.
Followed the recipe to the exact proportions in grams. They flopped and tasted awful. Is 144g of baking powder correct? A waste of expensive ingredients!
1 tablespoon plus 2 teaspoons of baking powder is equivalent to 23.2 grams, so it looks like you added 6.2 times that amount, thus the awful taste 🙁
Rainy Sunday baking day! These came out great. Thanks for sharing another great recipe!
Thanks for the great feedback, Laurie 😀
Found it to be lacking on flavor
Made these muffins today using regular sized tins. Very good. I checked them after 15 minutes. I think I should have checked them a little sooner because the liners seemed stuck to the muffin so that when removed a layer of the muffin came off with the liner. What should I do next time?
Great question Sharon. To try to avoid sticking, you could always try spraying the liners with a non-stick spray(vegetable oil or coconut oil for example) before adding the prepared batter 🙂
I use parchment liners and muffins and cupcakes never stick.
Great tip! Parchment liners are fantastic for preventing sticking and making cleanup so much easier. Thanks for sharing your experience—I’m sure other readers will find it helpful too!
Not sure what went wrong. I know my oven runs a bit hot so I decrease the temp. I made the jumbo ones. They look a bit burnt on the top and I’m not sure the are done inside yet 🤷♀️
Loved these muffins. They turned out perfect … so fluffy and moist. Thank you!
Loved this recipe. Super moist and delicious. I forgot the nuts this time, but I was making you other banana pumpkin healthy muffins at the same time and loaded them with nuts.
Thanks for the kind feedback Shiang-ling, it still should be tasty without the nuts 🙂