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!

Banana Nut Muffins
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!

Video: How to Make Banana Nut Muffins

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Banana Nut Muffins

Banana Nut Muffins

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12 servings
Yield 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 1/4 cup mashed)

  • 1/3 cup melted butter (salted or unsalted)

  • 3/4 cup sugar

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 tablespoon strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a tablespoon of water (optional)

  • 1 teaspoon baking soda

  • Pinch salt

  • 1 1/2 cups 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.

Links:

Zucchini Muffins here on Simply Recipes

Blackberry Muffins

Banana Bread

Banana Nut Muffins
Elise Bauer
Nutrition Facts (per serving)
243 Calories
12g Fat
31g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 243
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 20%
Cholesterol 29mg 10%
Sodium 163mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 4g
Vitamin C 2mg 11%
Calcium 17mg 1%
Iron 1mg 6%
Potassium 153mg 3%
*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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.