These Banana Nut Muffins are fluffy, moist and great to enjoy anytime of the day! They are full of flavor and the perfect grab-and-go size. They have bits and pieces of ripe bananas mixed in, warm spices you are familiar with like cinnamon and nutmeg and you can customize them however you like! With nuts or without nuts. With chocolate chips or without them. The choice is yours!
Full instructions are included in the recipe card below, but here’s a quick overview:
- Combine all dry ingredients in a large bowl (except nuts)
- In a separate bowl, mash ripe bananas and stir wet ingredients together.
- Add wet ingredients to dry ingredients and gently stir together until just combined. Making sure NOT to over mix the batter.
- Fold in walnuts
- Scoop batter into lightly greased muffin pan or muffin liners about 3/4 full.
- Bake at 350 degrees for 25 minutes or until toothpick is inserted and comes out clean.
RECIPE TIPS FOR SUCCESS
Use ripe bananas. Bananas are the star of the show, so there really is no better way to make banana muffins than to make sure your bananas are ripe. They should have lots of brown/black spots on them. If they are not quite ripe enough, you can either give them a few more days sitting on your counter or you can speed up the process by sticking your bananas on a baking sheet and baking them in the oven on 350 degrees for about 8-10 minutes once the skin has started to turn black.
DON’T overmix the batter. Gently stir and combine the wet and dry ingredients, but be sure NOT to overmix.
Use butter and oil. For super moist and flavorful muffins use the combination of butter and vegetable oil or a comparable substitute.
Remove promptly from muffin pan. Once muffins are done, carefully remove them from the muffin pan to prevent them from overcooking.
MORE BREAKFAST RECIPES
- Banana Nut Oatmeal
- Sweet Potato Pancakes
- Apple Cinnamon Steel Cut Oatmeal
- Spinach and Vegetable Frittata