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, 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!!
- 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
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, and 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
7.Remove from oven and cool for at least 5-10 minutes before serving.