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Banana Nut Muffins

These banana nut muffins are moist, fluffy, and packed with the natural sweetness of ripe bananas and the crunch of toasted nuts. Perfect for breakfast or as a snack!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Servings
Calories 220 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Muffin tin (12-cup capacity)
  • Muffin liners or non-stick spray
  • Measuring cups and spoons
  • Spatula

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional
  • 3 medium ripe bananas mashed
  • ¾ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk
  • ¾ cup chopped nuts walnuts or pecans

For the Topping (Optional)

  • ¼ cup chopped nuts
  • 2 tablespoons brown sugar

Instructions
 

Prepare the Dry Ingredients

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).

Mash the Bananas

  • In a medium mixing bowl, mash the ripe bananas until smooth.

Mix the Wet Ingredients

  • Add sugar, melted butter, eggs, vanilla extract, and milk to the mashed bananas. Stir until combined.

Combine Wet and Dry Ingredients

  • Gradually fold the wet mixture into the dry ingredients until just combined. Do not overmix.

Add the Nuts

  • Gently fold in the chopped nuts.
  • Fill the Muffin Tin
  • Line the muffin tin with paper liners or grease it well. Fill each cup ¾ full. Sprinkle the optional topping over the muffins.

Bake

  • Preheat the oven to 375°F (190°C). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool

  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Tip: Use very ripe bananas for the best flavor and sweetness.
These muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.
Add chocolate chips or dried cranberries for a delicious variation.
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