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Banana Nut Bread Muffins on a plate with a banana in the background
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5 from 1 vote

Banana Nut Muffins

Easy Banana Nut Muffins make a perfect breakfast or after-school snack!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Julia Foerster

Ingredients

For the Muffins:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 medium bananas mashed
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts

For the Topping:

  • 1 Tbsp butter
  • 1/2 cup chopped walnuts
  • 2 tbsp maple syrup
Cups - Metric

Instructions

  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  • In a measuring jug, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add bananas and mash at medium speed. Then add melted butter and sugar. Mix until combined.
  • Add eggs and vanilla extract, beat at medium speed until incorporated.
  • Add the dry ingredients to the wet ingredients and mix until just combined and no streaks of flour remain. Fold in walnuts using a spatula.
  • Divide batter between prepared muffin cups, filling them to the rim.
  • For the topping: Melt the butter in a skillet, add walnuts and maple syrup. Let simmer at medium-low for 2 minutes until thickened. Add about 1 tsp of topping on top of each muffin.
  • Bake for 20 - 25 minutes, until a toothpick, inserted into the center, comes out with only a few moist crumbs attached.

Notes

  • Use ripe bananas with brown spots for this recipe! They’ll be easier to mash and will result in sweeter and more flavorful muffins.
  • The easiest way to mash bananas is in your stand mixer fitted with the paddle attachment but you can also use a fork or potato masher.
  • Measure the flour correctly! Spoon it into the measuring cup, don't scoop it out of the container, and level it with a knife.
  • If the batter is too dry add 1-2 Tbsp of milk, this usually happens if the flour is not measured correctly or the bananas are small.
  • Fill the muffin cups up to the brim of the pan, this way you get bakery-style muffins! Don't be afraid, they won't overflow.
  • Be careful not to overmix the batter after you add the wet ingredients to the dry ingredients, mix until just combined and no flour streaks remain!
  • To make banana nut chocolate chip muffins reduce the amount of chopped walnuts to 1/2 cup and fold in 1/2 cup semi-sweet chocolate chips.
  • To make mini banana nut muffins use a 24-count mini muffin pan and bake the muffins for 12-14 minutes or until a toothpick comes out clean with only a few moist crumbs attached.

Nutrition

Calories: 344.72kcal | Carbohydrates: 40.12g | Protein: 5.72g | Fat: 19.16g | Saturated Fat: 6.65g | Cholesterol: 50.12mg | Sodium: 211.04mg | Potassium: 266.61mg | Fiber: 2.35g | Sugar: 18.89g | Vitamin A: 324IU | Vitamin C: 2.69mg | Calcium: 54.41mg | Iron: 1.67mg