Banana Nut Muffins

BakingBananaMuffin

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!

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Links:

Zucchini Muffins here on Simply Recipes

Blackberry Muffins

Banana Bread

Banana Nut Muffins

190 Comments / Reviews

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Did you make it? Rate it!

  • Roxanne

    I added 2 tablespoons of chia seeds to the wet ingredients. As expected, they gelled a bit and added moisture but also crunch. I have to trick my husband into eating more healthy choices so I told him they were poppy seeds. He loved these muffins! This will be my go-to muffin recipe from now on! Thanks for this!

    xxxxxyyyyy

  • Mandi

    Should have read the reviews first, basically everyone had to make alterations. I added about 3/4 cup of milk because this recipe makes a sort of dough instead of a batter. They tasted basically like flour and were pretty dense. I’d try another recipe or other alterations, this one didn’t work for me at all :(

    xxxxxyyyyy

  • Princy

    I tried making it today.. They turned out really great.. I added half a cup of milk as the flour was a little more than the given ingredients.. They were really super soft n moist. Loved it.. Thanks Elise..

    xxxxxyyyyy

  • Karen Becker

    Very good muffins! I used spelt flour and only 1/2 a cup of walnuts. Next time I will try chocolate chips which I am sure my 7 year old will love.

    xxxxxyyyyy

  • Jessie

    Yummy muffins! I actually use only 1/2 cup of sugar and replaced 1/2 cup of white flour with wholemeal flour. Hubby and kids love them. Thank you.

    xxxxxyyyyy

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