Banana Nut Muffins: Your Cozy Breakfast Savior
Imagine biting into a muffin so fluffy, so perfectly banana-y, that you instantly forget your to-do list exists.
That’s exactly what these banana nut muffins do.
With a golden top, tender crumb, and a little nutty crunch in every bite, they’re basically breakfast, snack, and dessert all in one—and yes, your oven will become your new best friend.
Banana Nut Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour – the foundation of muffin magic.
- 1 tsp baking soda – lifts them up without drama.
- ½ tsp salt – just a pinch to keep it real.
- 3 ripe bananas – the riper the better. Seriously, the more brown spots, the more flavor.
- ⅓ cup melted butter – or coconut oil if you’re feeling fancy.
- ⅓ cup brown sugar – gives a little caramel-y depth.
- 1 large egg – binds the whole muffin squad together.
- 1 tsp vanilla extract – because flavor matters.
- ½ cup chopped walnuts – the star crunch. Pecans work too. Optional: extra for topping.
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly. Rookie mistake: don’t skip this, unless you like muffin-shaped rocks.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Easy, right?
- Mash the bananas in a separate bowl until mostly smooth. It’s therapeutic—embrace the mess.
- Combine wet ingredients: Add melted butter, brown sugar, egg, and vanilla to the bananas. Stir until you get a creamy, golden mixture.
- Fold in dry ingredients gently. Overmixing = tough muffins. Nobody wants that.
- Add chopped nuts, reserving a few for topping. Fold just until evenly distributed.
- Spoon batter into the muffin tin, filling about ¾ full. Sprinkle remaining nuts on top for bonus crunch.
- Bake 20–25 minutes, or until a toothpick inserted comes out clean. Let them cool a few minutes before diving in.
Why This Recipe is Awesome
Let’s be real—baking can be intimidating.
But these muffins? It’s idiot-proof, even I didn’t mess it up the first time.
You don’t need a million ingredients, fancy gadgets, or a PhD in flour measurements.
They’re moist, tender, and just sweet enough without tipping into “dessert-for-breakfast-guilt” territory.
And the nuts? They add that perfect little crunch that makes each bite a tiny victory.
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of happiness:
- 1 ½ cups all-purpose flour – the foundation of muffin magic.
- 1 tsp baking soda – lifts them up without drama.
- ½ tsp salt – just a pinch to keep it real.
- 3 ripe bananas – the riper, the better. Seriously, the more brown spots, the more flavor.
- ⅓ cup melted butter – or coconut oil if you’re feeling fancy.
- ⅓ cup brown sugar – gives a little caramel-y depth.
- 1 large egg – binds the whole muffin squad together.
- 1 tsp vanilla extract – because flavor matters.
- ½ cup chopped walnuts – the star crunch. Pecans work too. Optional: extra for topping.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly. Rookie mistake: don’t skip this, unless you like muffin-shaped rocks.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Easy, right?
- Mash the bananas in a separate bowl until mostly smooth. It’s therapeutic—embrace the mess.
- Combine wet ingredients: Add melted butter, brown sugar, egg, and vanilla to the bananas. Stir until you get a creamy, golden mixture.
- Fold in dry ingredients gently. Overmixing = tough muffins. Nobody wants that.
- Add chopped nuts, reserving a few for topping. Fold just until evenly distributed.
- Spoon batter into the muffin tin, filling about ¾ full. Sprinkle remaining nuts on top for bonus crunch.
- Bake 20–25 minutes, or until a toothpick inserted comes out clean. Let them cool a few minutes before diving in.
How to Serve
Serve warm with a pat of butter, a drizzle of honey, or just plain because why complicate perfection?
These muffins are perfect for breakfast, snack time, or a little “treat yourself” moment with coffee or tea.
FYI: they disappear faster than you think, so maybe make a double batch.
Nutrition Facts (per muffin)
- Calories: 210 kcal
- Total Fat: 9g
- Saturated Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbs: 30g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 3g
Common Mistakes to Avoid
- Overmixing the batter – tough muffins = sad muffins. Fold, don’t whip.
- Using bananas that aren’t ripe – flavor and sweetness will fall flat.
- Skipping the nuts – okay, optional, but where’s the fun in that crunch?
- Not preheating the oven – muffins need heat, not slow-cooked sadness.
Alternatives & Substitutions
- Swap walnuts for pecans or almonds if you like a different crunch.
- Use coconut oil instead of butter for a dairy-free version.
- Swap brown sugar for coconut sugar if you’re aiming for slightly lower glycemic vibes.
- Want chocolate? Fold in ¼ cup chocolate chips for a sneaky treat.
Final Thoughts
Honestly, these banana nut muffins might become your new comfort food go-to.
Easy to make, insanely satisfying, and just the right balance of sweet, soft, and nutty.
Now go impress someone—or just yourself—with your muffin magic. You’ve earned it!
FAQ (Frequently Asked Questions)
Can I freeze these muffins?
Totally! Wrap individually or place in a freezer-safe bag. Pop them in the microwave for 20–30 seconds when craving a warm treat.
Can I use all-purpose flour alternatives?
Yep! Oat flour or gluten-free blends work, but texture might change slightly.
What if I don’t have brown sugar?
Use granulated sugar or coconut sugar. Slightly different sweetness but still delish.
Can I leave out the nuts?
Sure, but… it’s like leaving the sprinkles off a cupcake. Optional, but you’ll miss the crunch.
Do the muffins need to be refrigerated?
Not really. They’re fine at room temp for 2–3 days. Beyond that, pop them in the fridge.
Can I double the recipe?
Absolutely! Just bake in batches unless you have a jumbo oven.
Can I add spices?
Cinnamon, nutmeg, or even a pinch of cardamom works beautifully. I sometimes sneak in a little cinnamon—yum.
