Go Back
–+ servings

Banana Nut Muffins Recipe

Banana nut muffins are soft, moist and fluffy banana muffins made with creamy ripened bananas, sweet brown sugar and toasted chopped nuts, topped with a crunchy brown sugar nut topping. These quick and easy banana muffins are the perfect breakfast treat.
5 from 1 vote
print it pin it
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 muffins

Equipment

  • 2 mixing bowls
  • 1 - 2 12 ct. muffins pan(s)
  • 16 cupcake liners
  • 1 large cookie scoop (3 tbsp, 45 ml) optional

Ingredients
  

Banana Nut Muffins

  • 2 cups (240 g) all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1¾ cup mashed bananas about 4 medium bananas
  • ½ cup (113 g) unsalted butter, melted
  • 1 cup (200 g) light or dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ¼ cup (60 ml) milk, room temperature
  • 1 cup (112 g) toasted, chopped nuts

Brown Sugar Topping

  • ¼ cup (50 g) light brown sugar
  • 3 tablespoons finely chopped nuts

Instructions
 

  • Preheat the oven to 375 F (190 C). Preheat the oven for at least 20 minutes prior to baking the banana muffins. Line (2) 12 ct. muffin pans with cupcake liners, alternating cups. 
  • In a mixing bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together until well combined.
    2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon , ½ teaspoon salt
  • In another bowl mash the ripe bananas until thoroughly mashed. Then whisk in the butter and light brown sugar until smooth and well combined. Once smooth and well combined whisk in the eggs, vanilla extract and milk until smooth and well combined. 
    Stir the dry ingredients into the wet until just combined. Do not overmix. Gently stir in the toasted chopped nuts.
    1¾ cup mashed bananas , ½ cup (113 g) unsalted butter, melted, 1 cup (200 g) light or dark brown sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ¼ cup (60 ml) milk, room temperature, 1 cup (112 g) toasted, chopped nuts
  • Use a 3 tablespoon sized cookie scoop to scoop the banana and nut muffin batterinto each of the muffin liners, alternating every other cup.
    If you would like to top the muffins with the brown sugar nut topping, sprinkle some brown sugar and a few finely chopped nuts on top of each muffin. 
    ¼ cup (50 g) light brown sugar, 3 tablespoons finely chopped nuts
  • Bake the muffins at 375 F (190 C) for 20 - 20 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful when touching the tops of the muffins as the light brown sugar could burn. 
    Cool the banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Notes

Store: Place the banana nut muffins in an airtight container for up to 5 days. 
Keyword Banana and Nut Muffins, Banana Nut Muffins, Banana Nut Muffins Recipe
did you make this recipe?tag @olivesnthyme on Instagram