This banana nut muffin recipe is such a classic you are sure to love it! These banana nut muffins are moist, delicious and packed with flavor.
We love muffins at my house.
My boys can seriously put away a couple dozen muffins in about 24 hours. They actually get excited about it when they see me pulling out the muffin pan.
When the muffin pan comes out and there are overripe bananas on the counter it usually means one thing. Banana nut muffins are about to go in the oven.
The weird thing about my kids is that if I make banana nut bread it won’t get eaten near as fast. There is something about the grab and go appeal of a muffin that gets them eaten with a quickness.
Now I want to share with you a little secret… well it’s not so much a secret as it is a cool tip to get lovely tops on these muffins.
How to get bakery-style muffin tops
This recipe is a basic banana muffin recipe but if you want to take a little extra time to make these (or any muffins) you can get nice fluffy tops.
The first thing you’ll want to do is to let your batter sit. It needs at least an hour, or you can even leave it overnight. I sometimes like to mix up my muffin batter right before bed so I can whip up fresh muffins in the morning.
Whatever you decide your batter needs time to rest.
Then when you go to bake your muffins you want to fill the muffin wrappers almost full (leave about 1/4 inch at the top). Now, instead of just popping them in at 350 and letting them bake you are going to heat your oven to 425 and bake them for the first 6-9 minutes. Keep an eye on them and when they start to rise 1/4-1/2 an inch above the paper turn the heat down to 350 and bake for another 6-10 minutes or until a toothpick comes out clean.
This is the magic formula for beautiful muffin tops. So you can follow this recipe as written and have your muffins in about 15 minutes, or if you have the extra time you can give them beautiful tops.
Want another recipe to try this with? Try my Raspberry Streusel Muffins!
Have lots of bananas? Make a batch of my Banana Bran Muffins too!
Now here’s the recipe for these Banana Nut Muffins
Makes 12 muffins
Non-stick cooking spray or muffin wrappers
3 bananas, mashed
¼ c. unsalted butter, melted
¼ c. milk (you can use regular milk or almond milk)
1 large egg
1 t. vanilla
½ c. brown sugar
½ c. sugar
2 c. all-purpose flour
1 t. salt
1 t. baking soda
1 c. walnuts, chopped + extra to top muffins before baking, if desired
First thing you’ll want to do is get your oven pre-heating. Heat to 350 (unless you are following the above directions then heat to 425). Line your muffin pan with wrappers or spray with non-stick cooking spray.
Now combine your bananas, milk and melted butter in a large bowl. Next, beat in your egg, vanilla, white sugar and brown sugar until well incorporated.
Next add in your flour, baking soda, and salt. Once that is all well mixed fold in your chopped walnuts.
Now fill your muffin pans about 4/5ths of the way full and pop them in the oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for about 10 minutes before serving. Enjoy!!
Banana Nut Muffins
This classic banana nut muffin recipe is so delicious! Whip up these banana nut muffins for an easy grab and go breakfast.
Ingredients
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ c. unsalted butter, melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts, chopped + extra to top muffins before baking, if desired
Instructions
1. Preheat oven to 350°F. Spray a standard
muffin tin with non-stick cooking spray and set aside.
2. Add the mashed bananas, melted butter,
and milk to a large mixing bowl. Mix to combine.
3. Beat in the egg and vanilla, white sugar & brown sugar.
4. Add in the remaining dry ingredients and
fold in until just mixed. Then, fold in the walnuts.
5. Fill muffin pan cups to about 4/5 full.
Top with additional walnuts, if desired.
6. Place in the pre-heated oven and bake
for 18-20 minutes, or until toothpick inserted in the center of a muffin comes
out clean.
7.Remove from oven and cool for at least 5-10 minutes before serving.
Jeanne says
Made these muffins yesterday & they were great.
I had buttermilk to use up so I replaced whole milk with the buttermilk. I’ll definitely make these again.
Desiree says
Is t for tablespoon?
Rita says
Desiree. t or tsp is for teaspoon. T/ Tbls is tablespoon
Terri says
These are AMAZING! So most and delicious!! I will definitely make these often ! I had 4 ripe bananas so I used all of them…very good!
Kimberlyn says
Made these and they were great. I added mini chocolate chips…yummm.
Crystal says
Turned out great, Although I did sub for coconut sugar and used half whole wheat and half all purpose flour.
Gladys says
I made this today they baked perfect I use the 425 degrees them the 350 degree I added a little bit of cinnamon to the batter ohh wow love this muffing I got the beautiful top like the picture.! Definitely I’ll make this over and over .! Thank you for sharing the recipe
Anonymous says
The oven temp variation method made for a beautiful muffin that was equally delicious!
Amanda says
What if I only have salted butter? Is that okay or no?
Allie says
Best banana nut muffin recipe ever! I used 1.5% milk and they still turned out perfectly. My husband finished half the tray on the first day so next time, I’ll double the recipe haha
Highly recommend!
Maureen DuPree says
Hi making these banana muffins. In your recipe you have 2 different sugars listed in the ingredients part but only say put in brown sugar in the recipe. I put in both so hope that is right
Anita says
Muffins turned out beautiful and tasted amazing. I have never tried baking at 425 for first few min. Probably why my muffins never had the same rise as bakery muffins. Thanks for the great tip!!
Debbie Bump says
Hi, do you refrigerate over nite or just leave on counter?
Cindy A says
I made 2 doz. of these this morning . I’m freezing one doz. So yummy. I had to cook them longer then 18-20 minutes. I will be making these again in the future. Thanks for sharing.
Bob Granger says
I, too, saw the two different kinds of sugar but just used the 1/2 cup brown sugar. I figured it was a glitch in the recipe posting. But if there was supposed to be two different sugars, was the white sugar to be added with the dry ingredients?? Please clarify. Thanks!!
Dana says
Is there clarification on the two sugars listed? Brown and white?
CarmenS says
I did not realize I was out of vanilla extract, so I used maple extract! Highly recommend!
Caroline says
It was amazing!! Since I have a confectioners’ oven, I reduced the time to 15 minutes and temperature to 325. I also added coconut and chocolate chips. So good!! Definitely recommend
Meike says
Turned out great!! I used 1/2 cup monk fruit instead of sugar, I only had almonds instead of walnuts, and I added chocolate chips.
My family loved them!
Jenny says
I just finished my batter and want to leave it over night. When leaving the batter out over night, are we covering the bowl? Are we leaving on the counter?!?
Kayren says
I just made these, they are so good! Posted a picture on Pintrest as well. Thank you for sharing !
Opal says
Does the batter rest on the counter or should it be refrigerated?
Opal says
Does the batter rest on the counter or should it be put in fridge fir that time period?
Krista says
It can rest on the counter, it is a good idea to loosely cover it to protect it while it rests.
Opal says
Thank you. Turned out lovely!
Cathy says
Wonderful! I rested the bowl of batter overnight in cold microwave, uncovered. Baked them this morning. They turned out perfect.
Joanne says
These turned out SO good! Made a few adjustments, replaced 1 cup of reg. ap flour with white whole wheat flour, and replaced the 1/2 C of white sugar with honey. Added in some nutmeg and cinnamon and sprinkled the top with raw sugar. Yum!!!! Thanks for the great recipe!
Jill says
Best muffin I have ever made! I followed the recipe exactly except I didn’t have enough walnuts so I added a
handful of white chocolate chips…YUMMY! Thanks for the recipe.