Banana Nut Muffins

Moist banana nut muffins made with ripe bananas and crunchy nuts. An easy, bakery-style recipe perfect for breakfast, snacks, or freezing.

Course Breakfast, Dessert, Snack

Cuisine American, Southern

Keyword banana-nut-muffins-recipe

Prep Time 15

Cook Time 22

Cooling Time 1

Total Time 1 37

Servings servings

Calories 301kcal

Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.
In a large mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
In a separate medium bowl whisk together the bananas, eggs, butter and vanilla extract.
Make a well in the center of the flour mixture adding the wet ingredients. Stir with a large spoon or rubber spatula until fully combined.
Divide muffin batter evenly between the wells of the muffin tin. (Pro Tip: An ice cream scoop works best).
Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.
Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.
Store chilled or at room temperature in an airtight container.

Nuts - You could use chopped walnuts in place of pecans.
Brown Sugar - You could use the same amount of brown sugar for a hint of molasses flavor.
Cinnamon - Pumpkin pie spice is a combination of cinnamon, nutmeg, ground cloves, allspice and ginger. It also works well in this recipe.
Butter - You could use salted butter. When doing so, decrease to 1/4 teaspoon salt.
Serving Options - You could slather these muffins with cream cheese frosting, cinnamon butter, maple butter or nutella.