We took our favorite banana bread and made this banana muffin recipe out of it! Made with ripe bananas and walnuts or pecans, these banana muffins are a sweet morning treat that’s easy to make. Don’t forget to share!
In this recipe
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The Secret to Making the Best Banana Nut Muffins
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Chocolate Banana Muffins
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Can I use other flours?
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The best bananas for muffins
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Sweet banana muffins
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Swaps and Add-ins
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Store and freeze muffins
If time and waistline would allow, I could wake up every morning to the smell of fresh muffins being baked 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 a cup of chopped nuts and a pinch of coffee.
Why the coffee? The tip I learned from dessert guru David Lebovitz is that tropical ingredients like bananas, coffee, and chocolate go well together. The shot of coffee brightens up the banana flavors in the muffin.
Chocolate Banana Muffins
If you want to go all tropical, swap out the nuts for chocolate chips!
Video: How to make Banana Nut Muffins
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Banana Nut Muffins
Note: We updated this recipe on November 3rd, 2021 to change the amount of baking soda from 1 teaspoon to 1/2 teaspoon. We find the muffins rise just as much this way.
Can I use other flours?
We typically use all-purpose flour in our banana muffin recipe, but you can make some substitutions within reason.
- Whole wheat and white whole wheat flour work well if you like savory 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-raising flour, omit the baking powder and salt.
- You can use a 1:1 gluten-free baking mix in this recipe.
- we do not recommend almond flour in this recipe.
The best bananas for muffins
The best bananas for baking are the ones that are really ripe – really overripe. If you don’t have bananas on the counter that are turning brown, look at the grocery store for bananas that are past their prime (usually on the sale shelf). They will be mottled and brown and too ripe to eat. These are perfect for making banana muffins or banana bread!
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Sweet banana muffins
Since bananas are already sweet, you can easily halve the required sugar and still have delicious banana nut muffins. You can also replace the sugar with any of the following:
- maple syrup
- Honey (use less as it’s about 25-50% sweeter than sugar)
- agave syrup
- Brown sugar
If you’re using a substitute like stevia, get one made for baking. Sucralose can replace granulated sugar 1 to 1, but other artificial sweeteners lack the browning and moisturizing properties of regular sugar.
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Swaps and Add-ins
- Replace butter with vegetable, canola, coconut, or even olive oil instead of butter.
- Skip the optional coffee if you like.
- Use a flax egg or aquafaba to make these vegan.
- Try other nuts, reduce to 1/2 cup or omit.
- Sprinkle with grated coconut (unsweetened or sweetened, you can use either!)
- Throw in some raisins for extra flavor and texture.
- Mix in up to 1/2 teaspoon of cinnamon, nutmeg, or cloves for a spicy flavor.
Store and freeze muffins
You can keep these muffins in an airtight container at room temperature for 3-4 days. Line the container with a paper towel to prevent the muffin bases from retaining moisture and getting soggy.
These muffins freeze well. Cool them completely, then wrap in foil or plastic wrap before placing in freezer bags. They will keep in the freezer for up to 3 months.
Thaw them overnight on your kitchen counter at room temperature. Alternatively, unwrap the muffins and pop them in the microwave for about 30 seconds to feel like they’re fresh out of the oven.
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More easy muffin recipes to fall in love with!
- Blue Berry muffins
- Lemon Ginger Muffins
- Pumpkin Ginger Nut Muffins
- Wholemeal muffins with orange flavor
- Apple Cinnamon French Toast Muffins
From the editors of Simply Recipes
Banana Nut Muffins
You don’t need a mixer for this recipe.
Don’t you want the nuts? Feel free to omit them or swap them out for chocolate chips.
To roast nuts, place them on a rimmed baking sheet and roast in a 350°F oven for 5 to 8 minutes until flavorful.
ingredients
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2 to 3 ripe bananasthoroughly mashed (approx 1 1/4 cups mashed)
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1/2 to 3/4 Cup (100 to 158g) sugar
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1 big egg
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1 tablespoon heavily brewed Coffee or espresso, or 1 large pinch of instant coffee granules mixed with 1 tablespoon of water (optional)
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1 teaspoon vanilla extract
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1/3 Cup (76 g) melted butter (salted or unsalted)
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1 1/2 cups (207 g) universally applicable flour
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1/2 teaspoon baking soda
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prize Salt
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1 Cup (123g) chopped walnuts or pecans (roasted or raw, see recipe note)
method
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Preheat the oven and prepare the muffin tin:
Preheat oven to 350°F. Line a muffin tin with paper liners.
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Combine the wet ingredients and sugar:
Mash the bananas thoroughly in a large bowl. Stir in the sugar, then add the egg and beat until combined. Mix the coffee and vanilla extract, then the melted butter.
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Combine the dry ingredients:
Whisk together the flour, baking soda and salt.
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Fold the dry ingredients into the wet ingredients, then add the nuts:
Add one-third of the flour mixture to the banana mixture and stir until just incorporated. (Don’t mix too hard! Mixing too hard will result in dense, chewy muffins.)
Fold in the chopped walnuts or pecans.
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Fill and bake the muffin tin:
Lightly pour the mixture into a prepared muffin pan. Bake at 350°F for 20 to 25 minutes.
Check doneness by pressing on top of 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.
Leave to cool on a wire rack.
| nutritional information (per serving) | |
|---|---|
| 243 | calories |
| 12g | Fat |
| 31g | carbohydrates |
| 4g | protein |
