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3 stacked banana nut muffins

Banana Nut Muffins

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So easy to bake up, the BEST Banana Nut Muffins are light, tender and supremely moist! Filled with sweet banana flavor and studded with plenty of chopped pecans (or walnuts) for a nutty crunch, this banana muffin recipe is great for breakfast, brunch or a quick grab-and-go snack!
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 231
Author Kim

Ingredients

  • 1 1/2 cups (180g) all-purpose flour
  • 1 tablespoon cornstarch optional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 3/4 cup (about 73g) chopped pecans or walnuts reserve some for topping
  • 3 large (about 300g) very ripe bananas mashed
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) brown sugar
  • 1 large egg beaten
  • 1/3 cup (75g) melted butter
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or paper muffin cups and get out of all the necessary ingredients.
    ingredients needed to make banana nut muffins
  • In a large bowl, combine the dry ingredients – flour, cornstarch, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in the chopped nuts (reserve some for topping the muffins); set aside. When measuring flour, spoon flour into cup (rather than scooping with cup) and then without shaking the cup, level using the straight side of a butter knife. 
    mixing chopped pecans with dry ingredients
  • In a separate medium bowl, combine mashed bananas with sugars, egg, butter and vanilla. Stir vigorously until the mixture is smooth. 
    mashed banana mixed with egg and sugar
  • Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't overmix – some small streaks of flour are fine.
    combining mashed banana mixture with flour mixture
  • Spoon batter into the prepared muffin tins filling each one completely full and top with some additional chopped nuts. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 12-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin. I recommend checking muffins after about 12 minutes because mine were completely baked by 13 minutes.
    transferring muffin batter into muffin pan
  • Remove from oven and allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy!
    baked banana nut muffins in muffin pan

Notes

Storage: Muffins stay fresh covered at room temperature for about two days or place muffins into an airtight container or zip-top bag and store in the refrigerator for up to 1 week.
Freezing: Place muffins into a freezer-safe zip-top baggie or other storage container and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Nutrition

Serving: 1muffin | Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 183mg | Fiber: 2g | Sugar: 16g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg