Banana Nut Muffins Recipe (Moist & Delicious)
Cradle of Nutrition
- 4 minutes read
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Banana Nut Muffins are a classic, moist, and flavorful breakfast or snack option that combines the natural sweetness of ripe bananas with the crunch of nuts. This Banana Nut Muffins recipe is easy to prepare, perfect for beginners, and ideal for any occasion.
Whether you’re making them for breakfast, a brunch gathering, or a kid-friendly snack, these muffins are a hit with both adults and children. Plus, they can be made with simple pantry ingredients and baked in under 30 minutes.
If you enjoy this recipe, you may also like our Fluffy & Healthy Pumpkin Muffins, Carrot and Orange Muffins, and Nut and Tangerine Cake for more wholesome baked treats.
Why You’ll Love This Banana Nut Muffins Recipe
- Soft, moist, and naturally sweet
- Packed with banana flavor and crunchy nuts
- Quick and easy to prepare
- Perfect for breakfast, brunch, or snacks
- Kid-friendly and great for lunch boxes
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
Wet Ingredients:
- 3 ripe bananas (mashed)
- ⅓ cup melted butter or vegetable oil
- ½ cup sugar (or coconut sugar)
- 1 tsp vanilla extract
- 1 egg (or flax egg for vegan option)
Add-ins:
- ½ cup chopped walnuts or pecans
- Optional: ¼ cup chocolate chips or raisins
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Equipment Needed
- Mixing bowls
- Whisk or spoon
- Muffin tin or silicone molds
- Paper muffin liners
- Measuring cups and spoons
- Fork or potato masher (for bananas)
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or lightly grease it.
Step 2: Mix Dry Ingredients
In a bowl, combine flour, baking soda, salt, and cinnamon. Stir well and set aside.
Step 3: Mash Bananas and Mix Wet Ingredients
In another bowl, mash the bananas with a fork. Add melted butter, sugar, egg (or flax egg), and vanilla. Mix until smooth.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture. Do not overmix—just combine until there are no large flour streaks.
Step 5: Add Nuts and Optional Ingredients
Fold in chopped walnuts or pecans. Add chocolate chips or raisins if desired.
Step 6: Fill Muffin Tin
Divide the batter evenly among 12 muffin cups. Fill each about ¾ full.
Step 7: Bake
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, then transfer to a wire rack.
Step 8: Serve
Serve warm or at room temperature. Enjoy as breakfast, snack, or dessert!
Kid-Friendly Version
- Use less sugar or substitute with natural sweeteners
- Chop nuts finely for younger children
- Skip chocolate chips for toddlers
Frequently Asked Questions (FAQ)
Can I make banana nut muffins without eggs?
Yes, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or chia egg as a vegan substitute.
Can I use frozen bananas?
Yes, thaw and mash them before using.
How do I store banana muffins?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Freeze for longer storage.
Can I use other nuts?
Yes, almonds, cashews, or pecans work well.
Banana Nut Muffins Recipe (Moist & Delicious)
Equipment
- Mixing bowls
- Whisk or spoon
- Muffin tin or silicone molds
- Paper muffin liners
- Measuring cups and spoons
- Fork or potato masher (for bananas)
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
Wet Ingredients
- 3 ripe bananas (mashed)
- ⅓ cup melted butter or vegetable oil
- ½ cup sugar (or coconut sugar)
- 1 tsp vanilla extract
- 1 egg (or flax egg for vegan option)
Add-ins
- ½ cup chopped walnuts or pecans
- ¼ cup chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or lightly grease it.
- In a bowl, combine flour, baking soda, salt, and cinnamon. Stir well and set aside.
- In another bowl, mash the bananas with a fork. Add melted butter, sugar, egg (or flax egg), and vanilla. Mix until smooth.
- Gently fold the dry ingredients into the wet mixture. Do not overmix—just combine until there are no large flour streaks.
- Fold in chopped walnuts or pecans. Add chocolate chips or raisins if desired.
- Divide the batter evenly among 12 muffin cups. Fill each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature. Enjoy as breakfast, snack, or dessert!
