Banana Nut Muffins Recipes

There’s something undeniably comforting about banana nut muffins the warm scent of banana, buttery richness, and the satisfying crunch of toasted pecans. This easy recipe delivers bakery-style muffins that are moist, flavorful, and perfect for breakfast, snack time, or sharing with friends.

Whether you have overripe bananas to use up or you’re simply craving a nostalgic treat, these muffins come together in under 30 minutes and are freezer-friendly too.

Ingredients

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon salt

• 4 overripe bananas

• 1 cup brown sugar

• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1/2 cup chopped pecans (or walnuts, if preferred)

Instructions

1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease or line two standard muffin tins.

2. Combine Dry Ingredients
In a large mixing bowl, whisk together:

• Flour

• Baking soda

• Salt
  Set aside.

3. Mash the Bananas
In a small bowl, mash 2 of the bananas with a fork. Leave some chunks for texture.

4. Whip Remaining Bananas and Sugar
Using an electric mixer with a whisk attachment, beat the remaining 2 bananas with brown sugar for about 3 minutes, until fluffy and pale.

5. Add Wet Ingredients
Mix in:

• Melted, cooled butter

• Eggs

• Vanilla extract
  Beat well, scraping the sides of the bowl.

6. Combine Wet and Dry
Add the dry ingredients to the banana mixture. Mix just until combined—avoid overmixing.

7. Fold in Final Add-Ins
With a spatula, gently fold in:

• The mashed bananas

• Chopped pecans

8. Fill the Muffin Tins
Spoon batter into muffin cups, filling each about halfway. Tap the tins lightly on the counter to remove air bubbles.

9. Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool and Enjoy
Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Serve warm or at room temperature.

Pro Tip

These muffins freeze beautifully. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven for a quick grab-and-go breakfast.

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