Banana Nut Muffins

Banana nut muffin recipe with ripe bananas, nuts, sugar, egg, flour. If time and waistline permitted, I could wake up every morning to these 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 167 Comments

  • Carol R.

    I made these muffins this morning and the were so moist. My husband is not a fan of banana bread, but he sure ate these muffins! I added a little cinnamon in mine. Thanks for sharing this recipe!

  • Liz

    I used coffee liquor in place of coffee.

  • Carol Wilhelm

    Want to know, if I don’t want to add the coffee, can you just add plain water in place of it. Why coffee?

  • Andrea

    This is such a great recipe. The muffins turn out a perfect, light, moist texture. They are not too sweet, perfect for a quick breakfast. I do, however, add 1/2 a tsp of cinnamon because I’m a bit addicted to that spice.

  • Stephanie

    Used only 1/4 c sugar, no egg, and about 8 oz applesauce. Turned out perfect!

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