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Easy Banana Nut Muffins

These easy banana nut muffins are soft, moist, and the perfect way to use up old over-ripe bananas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 2 Very Ripe Banannas Brown Spots are a plus for sweetness
  • 1 Egg
  • 1/3 cup Melted Butter
  • 1/2 cup Granulated Sugar
  • 2 tbsp Milk
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Chopped Nuts Walnuts or Pecans are the best!

Method
 

  1. Mix Dry Ingredients: Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl and mix until well combined
  2. Prepare Bananas: Mash two overripe bananas in a separate bowl until they are smooth
  3. Mix Wet Ingredients: Add sugar, egg, melted butter, milk, and vanilla extract to the mashed bananas. Mix until combined
  4. Combine Batter: Add the dry ingredients into the wet mixture. Stir until just combined- do not overmix
  5. Add Nuts: Fold in chopped nuts
  6. Prepare Pan: Lightly grease a muffin pan with butter to add flavor and help with browning
  7. Fill and Bake: Add the batter to the pan and bake in a preheated oven at 350°F for 18 to 22 minutes
  8. Test for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they are done
  9. Cool: Let the muffins sit in the pan for about 5 minutes before removing them

Video

Notes

For the strongest banana flavor, use very ripe bananas with plenty of brown spots.
Don't overmix the batter. Mix only until you no longer see dry flour.
Walnuts or pecans both work well in this recipe.
For prettier muffin tops, reserve a small amount of the chopped nuts and sprinkle them over the batter before baking.
Oven temperatures can vary, so begin checking the muffins toward the end of the baking time.
Cool completely before storing.