Banana Nut Muffins

What’s an ideal recipe you can prepare for breakfast, a snack or even a dessert? If you guessed muffins, you’re right on the money. These banana nut muffins feature a cake-like crumb with a bright fruitiness and a background of earthy nuttiness.

This banana nut muffin recipe calls upon sugar, butter, vanilla and cinnamon to make a delectable muffin batter with just the right amount of sweetness. Bananas and walnuts give it the bold flavor and slight crunch you’ve come to expect and love in a classic banana nut muffin. Make a batch at home for slow breakfasts, then pack them up for a substantial on-the-go treat.

Ingredients for Banana Nut Muffins

• Butter: For this recipe, start with unsalted butter that’s been softened to room temperature.
• Sugar: Granulated sugar is one of the most common types of sugar in baking, and that’s precisely what you’ll be using in these muffins.
• Egg: As with your butter, be sure to bake with room-temperature eggs, not eggs straight from the fridge.
• Mashed ripe banana: Baking to the rescue when you’ve got ripe bananas that need to be used now. If yours aren’t quite there yet, try one of these ways to quickly ripen bananas for maximum flavor.
• Vanilla extract: Go with one of your fave vanilla extract brands, or get adventurous and try a homemade vanilla extract. Just avoid anything with artificial flavoring added; it simply doesn’t taste the same as real vanilla.
• All-purpose flour: This flour lends a tender crumb with just enough structure to keep the muffins light and pillowy.
• Leaveners: Baking powder and baking soda act together to give lift, loft and structure.
• Salt: As always, a bit of salt enhances all the flavors of these banana nut muffins.
• Ground cinnamon: Did you know there are several types of cinnamon to choose from? If you enjoy cinnamon, it’s worth trying out a few different varieties to see which you like, and in which recipes.
• Walnuts: Chopped walnuts are pretty standard for banana nut muffins. To amp up the flavor, toast the nuts before you chop them.

Directions

Step 1: Make the wet mixture

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Preheat the oven to 350°F. In a small bowl, cream the butter and sugar until smooth and fluffy.

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Beat in the egg, banana and vanilla.

Editor’s Tip: Feel free to leave some larger chunks of banana in the batter if you prefer more texture. Otherwise, beat it in until smooth.

Step 2: Finish the batter

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Whisk together the flour, baking powder, salt, baking soda and cinnamon. Add the flour mixture to the butter mixture, and beat just until moistened.

Editor’s Tip: Once you add the flour mixture, you want to beat or mix with a light hand. Overmixing creates a tough muffin.

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Fold in the walnuts.

Step 3: Bake and cool

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Coat muffin cups with cooking spray, or use paper liners. Fill each muffin cup two-thirds full with batter. Bake in the preheated oven for 23 to 25 minutes or until a toothpick comes out clean. Let muffins cool for five minutes. Remove the muffins from the muffin tin, and transfer them to a wire rack. Serve warm.

Editor’s Tip: It’s perfectly acceptable to wait for your muffins to come to room temp before you enjoy one. Just be sure to remove them from the muffin tins after five minutes, or you risk them oversteaming in the tins and becoming soggy.

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Recipe Variations

• Use another nut: Walnuts aren’t for everyone, and that’s A-OK. Sub in cashews, pecans or your other favorite nuts instead. You can even skip them altogether if you’re on team no-nuts.
• Swap out some of the butter: If desired, replace half of the butter with unsweetened applesauce or full-fat Greek yogurt to cut fat and calories without losing moisture.
• Go bigger on the spices: This recipe is light on the cinnamon. If you like more spice in your treats, double that amount or add additional holiday spices like cardamom and nutmeg.

How to Store Banana Nut Muffins

Banana nut muffins last for several days at room temperature. They’ll also keep for months in the freezer. We don’t recommend storing them in the fridge because they tend to dry out quickly.

How long do banana nut muffins last?

Let the muffins cool, then wrap them or place them in an airtight container. They’ll last at room temperature for three to seven days.

Can you freeze banana nut muffins?

Yes, muffins freeze quite well! Let them cool first, then arrange evenly on a baking sheet, and freeze until frozen. Transfer the frozen muffins to a freezer-safe container or bag, and store them in the freezer for up to three months.

To enjoy a frozen muffin, let it thaw at room temperature. You can reheat it gently in a 350° oven for about five minutes.

Banana Nut Muffins Tips

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What’s the secret to moist banana nut muffins?

To ensure moist banana nut muffins, use paper liners in your muffin tin. The liners keep moisture in the muffins as they bake. Don’t overfill the liners when you scoop the batter into them. And, finally, keep an eye on the muffins and take them out of the oven as soon as they’re done. Even a minute or two too long can dry the muffins out.

How do you avoid tough muffins?

To avoid tough muffins, don’t overmix the batter once you add the flour. The longer you beat, the more you develop the strands of gluten in the flour, which makes for a tougher, sturdier muffin with more chew and less loft.

What else can you serve with banana nut muffins?

If you enjoy your muffins with breakfast, serve alongside espresso or coffee and something savory, perhaps a side of eggs and sausage or any type of bacon. As an anytime snack, just add something to drink!