Banana Nut Muffins

Banana nut muffins are single serve quick breads (banana and walnuts) which rise with baking soda rather than yeast so the batter goes straight from the bowl to the oven. The banana provides both the sweetness and the moisture and the melted butter method gives a denser, more tender crumb than the creamed butter method used for cakes.

Why You’ll Love This Recipe

• Ready in about 40 minutes from start to finish
• Moist, tender crumb that stays soft for days
• A great way to use overripe bananas
• Toasted walnuts add crunch and a deeper nutty flavour
• No mixer needed, just two bowls and a spatula
• Freezes well for quick breakfasts

Banana Nut Muffins Recipe: Moist, Nutty & Ready in 40 Minutes

Moist banana nut muffins using very ripe bananas, melted butter and toasted walnuts. Simple two bowl batter, 20 minutes in the oven, makes 12

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

Ingredients

For the muffins:

• 3 very ripe bananas mashed (about 1 1/4 cups)
• 1/2 cup 115 g unsalted butter, melted and slightly cooled
• 2/3 cup 130 g brown sugar, packed
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups 220 g all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup walnuts roughly chopped and toasted

For the topping:

• 2 tablespoons chopped walnuts
• 1 tablespoon turbinado or coarse sugar

Method

 

Step-by-Step Instructions

Put the oven on.

1. Preheat to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease well.

Toast the walnuts.

1. Stir the chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then tip them onto a plate to cool. They burn very quickly so take them off the heat as soon as they start to smell nutty.

Mash the bananas.

1. In a large bowl mash the bananas with a fork until fairly smooth (a few lumps are perfectly fine as they will bake into little pockets of banana flavour).

Mix the wet ingredients.

1. Whisk in the melted butter, brown sugar, egg and vanilla until glossy and combined.

Whisk the dry ingredients.

1. In a separate bowl whisk the flour, baking soda, salt and cinnamon.

Fold it together.

1. Add the dry mix to the wet mix in two batches, folding with a spatula just until no dry streaks are left.

Add the walnuts.

1. Fold in most of the toasted walnuts and set aside a small handful for the tops.

Fill the tin.

1. Divide the batter evenly, filling each cup about 3/4 full. Sprinkle with the reserved walnuts and coarse sugar.

Bake

1. For 20 to 22 minutes until a toothpick in the centre comes out clean or with just a few moist crumbs.

Cool.

1. Leave the muffins in the tin for 5 minutes then move them to a wire rack to cool for at least 10 minutes before eating.

Tips for the Best Banana Nut Muffins

1. Use bananas with mostly brown or black skins (the starch has converted to sugar and that gives a much deeper flavour). If they’re still yellow then just roast them unpeeled at 300°F (150°C) for 15-20 minutes until the skins are blackened.
2. Cool the melted butter down a bit. Hot butter will partially cook the egg. A room temperature egg will blend in much more smoothly.
3. Fold not beat. Overmixing will result in tough, rubbery muffins.
4. Measure the flour correctly. Spoon it into the cup and level it off. Scooping straight from the bag will pack in too much flour and dry out the muffins.
5. Keep the oven door shut for the first 18 minutes. A sudden drop in temperature can cause the centres to sink.

What to Serve with Banana Nut Muffins

1. Coffee or tea are the classic pairings. They’re also very good with salted butter, a dash of honey or a spoon of Greek yoghurt. For a weekend brunch you could add some scrambled eggs and some fresh fruit.

Easy Variations

1. Chocolate chip banana nut: half the walnuts with chocolate chips.
2. Brown butter: brown the butter rather than simply melt it for a more nutty flavour.
3. Nut free: omit the walnuts and add 1/2 cup of mini chocolate chips.
4. Streusel top: use a quick streusel of butter, flour, brown sugar and cinnamon rather than the nut topping.

Storage and Reheating

1. Store in an airtight container at room temperature for up to 2 days, then in the fridge for up to a week. Warm in the microwave for 10-15 seconds each before eating. To freeze: wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave from frozen in short bursts.

Frequently Asked Questions

Why are my banana muffins so dense?

1. The batter was usually overmixed and/or we’d pack too much flour into the cup. Gently fold and level the flour.

Can I use frozen bananas?

1. Yes. Just thaw them fully and mash them up with the liquid they’ve released.

Can I leave out the walnuts?

1. Yes, you can. Omit them entirely or substitute with chocolate chips or chopped pecans.

Can I bake this as a loaf?

1. Yes. A 9 x 5 inch loaf tin at 350°F (175°C) will do, just check it with a toothpick about 50 minutes.

Why did my muffins sink in the middle?

1. The oven door was probably opened too soon, or they were just a little underbaked. Bake until a toothpick comes out clean.

Notes

Banana nut muffins are really quite simple, very forgiving and a good use of fruit that’s a bit past its prime. Ripe bananas, toasted walnuts and a fairly basic batter are all you need. Have you tried this recipe? Let us know how you got on in the comments or what variation you chose.