Banana Nut Muffins

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Photography Credit: Elise Bauer

If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these banana nut muffins!

This quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee.

Why the coffee? The tip I learned from the guru of all things dessert—David Lebovitz—is that tropical ingredients like bananas, coffee, chocolate go well together. The dash of coffee brightens up the banana flavors in the muffin.

If you would like to go full on tropical, swap out the nuts for chocolate chips!

Updated, first published Jan 2007.

Banana Nut Muffins Recipe

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes 12 muffins

No need for a mixer with this recipe.

Don't want the nuts? Feel free to leave out or swap with chocolate chips.

Ingredients

  • 2 to 3 ripe bananas, thoroughly mashed (about 1 cup mashed)
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 Tbsp strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a Tbsp of water (optional)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chopped walnuts or pecans (toasted or raw)

Method

1 Preheat oven, prepare muffin pan: Preheat the oven to 350°F. Line a muffin pan with paper liners.

2 Combine wet ingredients and sugar: Thoroughly mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix in the sugar, egg, coffee and vanilla extract.

3 Combine dry ingredients: Whisk together the flour, baking soda, and salt.

4 Add dry ingredients into wet, add nuts: Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)

Fold in the chopped walnuts or pecans.

5 Fill muffin cups, and bake: Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20-25 minutes.

Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it's done.

Cool on a rack.

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Links:

Zucchini Muffins here on Simply Recipes

Blackberry Muffins

Banana Bread

Banana Nut Muffins

Showing 4 of 144 Comments

  • Nichole

    Can i add more sugar without ruining the texture? Not sweet enough for me. I just made a double batch.

  • Agnes

    I was making these muffins today – didn’t have enough white flour so I used what I had and made up the rest with whole wheat. Then I got distracted and after I had popped them into the oven that I had forgotten to put in the egg. They smelled delicious, rose beautifully- how would they taste??? Couldn’t wait to try them!!! Well, the texture was light and fluffy, they tasted great-so what IS the purpose for the egg???????

  • Harriette Seiler

    I have made these 3 or 4 times. Love them but I suggest the 3-4 bananas be converted to a cup measure. Don’t undercook. They’ll be golden brown but perhaps not done. Test with toothpick

  • Michelle (What's Cooking with Kids)

    Your banana bread is our Go-To recipe…My only challenge these days is that we are using all of our older (or frozen) bananas for smoothies, so I can’t find some when I want to bake this! xo M.

  • Ellen

    Hi! I made these muffins following your ingredients exactly about 30 times. I also made these by adding half a shredded zucchini and replaced a bit of the flour with wheat germ and still excellent (trying to make these healthier for my kids). You have the best banana nut muffin recipe I have ever tried, and believe me I have tried many! Thank you! Also, I just noticed you changed the directions a bit. You used to have it by adding the baking soda, salt and then the flour directly into the banana mixture. Is there a reason why you changed it?

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