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!
The Secret to Making the Best 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.
Chocolate Chip Banana Muffins
If you would like to go full on tropical, swap out the nuts for chocolate chips!
Video: How to Make Banana Nut Muffins
Banana Nut Muffins
Note: We updated this recipe on November 3, 2021 to change the amount of baking soda from 1 teaspoon to 1/2 teaspoon. We find the muffins get just as much rise that way.
Can I Use Other Flours?
We usually use all-purpose flour in our banana muffin recipe, but you can make some substitutions within reason.
- Whole wheat and white whole wheat flours work well if you like hearty muffins. You may need to add a splash of milk or water to the batter, as these flours tend to absorb more liquid.
- To use self-rising flour, omit the baking soda and salt.
- You can use a 1:1 gluten-free baking blend in this recipe.
- We do not recommend almond flour in this recipe.
The Best Bananas for Muffins
The best bananas for baking are those that are really ripe — overripe, really. If you don't have any bananas getting brown on the counter, look for those that are past their selling prime at the grocery store (usually in the reduced produce rack). They will be speckled and brown and too ripe to eat. Those are perfect to make banana muffins or banana bread!
Sweetening Banana Muffins
Because bananas are already sweet, you can easily halve the sugar called for and still have delicious banana nut muffins. You can also replace the sugar with any of the following:
- Maple syrup
- Honey (use less, since it's about 25 to 50% sweeter than sugar)
- Agave syrup
- Brown sugar
If you're using a replacer, like stevia, get the kind made for baking. Sucralose can be substituted 1 to 1 for granulated sugar, but other artificial sweeteners lack the browning and moisture retaining properties of regular sugar.
Swaps and Add-Ins
- Instead of butter, substitute with vegetable, canola, coconut, or even olive oil.
- Omit the optional coffee, if you wish.
- Use a flax egg or aquafaba to make these vegan.
- Try other nuts, reduce them to 1/2 cup, or leave them out.
- Top them with shredded coconut (unsweetened or sweetened, either works!)
- Throw in some raisins for added flavor and texture.
- Mix in up to 1/2 teaspoon cinnamon, nutmeg, or cloves for a spiced flavor.
Storing and Freezing Muffins
You can store these muffins in an airtight container at room temperature for 3 to 4 days. Line the container with a paper towel to keep the muffin bottoms from retaining moisture and getting soggy.
These muffins freeze well. Cool completely, then wrap them in foil or plastic wrap before placing them in freezer bags. They'll keep in the freezer for up to 3 months.
Thaw them overnight on your kitchen counter at room temperature. Alternately, unwrap the muffins and microwave each one for about 30 seconds for that fresh-out-of-the-oven feeling.
More Easy Muffin Recipes to Love!
- Blueberry Muffins
- Lemon Ginger Muffins
- Pumpkin Ginger Nut Muffins
- Orange-Spiced Whole Wheat Muffins
- Apple-Cinnamon French Toast Muffins
Banana Nut Muffins
No need for a mixer with this recipe.
Don't want the nuts? Feel free to leave them out or swap with chocolate chips.
To toast nuts, lay them on a rimmed baking sheet and toast in a 350°F oven until aromatic, 5 to 8 minutes.
2 to 3 ripe bananas, thoroughly mashed (about 1 1/4 cups mashed)
1/2 to 3/4 cup (100 to 158g) sugar
1 large egg
1 tablespoon strong brewed coffee or espresso, or 1 big pinch instant coffee granules mixed with 1 tablespoon water (optional)
1 teaspoon vanilla extract
1/3 cup (76g) melted butter (salted or unsalted)
1 1/2 cups (207g) all-purpose flour
1/2 teaspoon baking soda
1 cup (123g) chopped walnuts or pecans (toasted or raw, see recipe note)
Preheat the oven and prepare the muffin pan:
Preheat the oven to 350°F. Line a muffin pan with paper liners.
Combine the wet ingredients and sugar:
Thoroughly mash the bananas in a large bowl. Beat in the sugar, then add the egg and beat until combined. Mix in the coffee and vanilla extract, then the melted butter.
Combine the dry ingredients:
Whisk together the flour, baking soda, and salt.
Fold the dry ingredients into the wet ingredients, then 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.
Fill the muffin tin and bake:
Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20 to 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 16g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|