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Spiced banana nut muffins are filled with crunchy pecans and topped with cinnamon and sugar for the perfect bite!
When we have overripe bananas we make a warm loaf of Banana Bread, but these banana nut muffins are also a go-to. We are big fans of muffins!
Go Bananas!
We love a good banana-flavored recipe. If you are anything like us, you have some overripe bananas calling your name.
While we tend to make our favorite Banana Bread, sometimes we like to mix things up and make some tasty banana nut muffins instead.
Muffins are always a good idea. They are perfect for snacking and great for freezing! Easily change things up by omitting nuts or using walnuts.
How to Make Banana Nut Muffins
This best banana nut muffin recipe whips up in minutes!
PREP. Preheat the oven to 375°F. Line a muffin pan with 12 paper liners. Set aside.
DRY INGREDIENTS. Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
WET INGREDIENTS. In a separate bowl, mix together mashed bananas, sugars, egg, melted butter, and chopped pecans.
Fold in the flour mixture and stir until smooth. Divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full.
TOPPING. For the cinnamon-sugar mixture, mix sugar and cinnamon together in a small bowl. Sprinkle over the muffins.
BAKE. Bake for 15-20 minutes.
ripen bananas faster
When baking use very ripe bananas because they are at their softest and sweetest.
If you don’t have ripe bananas you can force underripe bananas to ripen enough to use in this recipe in only a few minutes.
- Use the microwave: Use a fork to poke holes all over the unpeeled bananas. Place the bananas on a microwavable plate and cook on high in 30-second increments until they are soft.
- Use the oven: Preheat the oven to 350°F. Line a baking tray with parchment paper. Line the unpeeled bananas on the sheet. Bake for about 15 minutes or until evenly browned and soft.
Muffin Tips
In baking, there are usually several factors that work together to create the best taste and texture and this banana muffin recipe is no different.
The following tips will help you get the best banana muffins:
- Follow the muffin method. mix the wet ingredients and whisk the dry ingredients in separate bowls before combining the two together.
- Overmixing can cause a tougher muffin texture. In fact, keep the stand mixer and electric mixer stored away and simply mix the batter together by hand.
- Using quality paper liners will prevent sticking. You can also use a reusable silicone liner or simply bake the muffins directly in a very well-greased pan.
- Leavening. Muffins rely on baking soda and baking powder to help them puff up. It’s important that these leavening agents are fresh and not expired. Use the amounts listed. Too little and they won’t rise, too much and they’ll rise too much and then fall.
- Fill. Only fill the muffin liners about ⅔ of the way. Overfilling can cause the batter to overflow and form a muffin top.
- Don’t overbake. Test that the centers are done by inserting a wooden skewer or toothpick into the middle. If it comes out clean or with a few crumbs, they’re done.
- To avoid a soggy bottom, let them cool on a wire rack. This will allow the steam to evaporate on all sides.
Variations
Since baking is a science you don’t want to alter a recipe too much, but there are a few things you can do to change this banana nut muffin recipe up a bit.
- Nuts. Pecans can be replaced with chopped walnuts, macadamia nuts, or hazelnuts.
- Chocolate. Mix chocolate chips into the muffin batter or sprinkle them on top.
- Make mini muffins by using a mini muffin tin. Reduce the bake time to 8-12 minutes.
How to Store
STORE. Cooled banana nut bread muffins can be stored in an airtight container at room temperature for 4-5 days.
Placing a paper towel in the container can help absorb any extra moisture and keep the tops from getting sticky.
FREEZE. Muffins can be stored in the freezer. I can usually fit 10-12 muffins in a gallon freezer bag. I use a straw to suck out as much air as possible before sealing it closed.
Store them in the freezer for about 3 months. Thaw before eating.
Recipe FAQ
To get the best muffin texture mix the wet ingredients and dry ingredients separately, use the right amount of fresh baking soda and/or baking powder, use very ripe bananas, and don’t overbake.
Bananas should be very ripe when you want to use them in baking. The peels should have large black spots and feel very soft when pinched.
For More Banana Recipes, try:
Banana Nut Muffins Recipe
Ingredients
Muffins:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large overripe bananas mashed
- ½ cup sugar
- ½ cup packed brown sugar
- 1 egg
- 4 tablespoons unsalted butter melted
- ⅓ cup chopped pecans plus more for topping, if desired
Cinnamon Sugar Mixture (optional):
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- additional chopped pecans optional
Instructions
- Preheat the oven to 375°F. Line a muffin pan with 12 paper liners. Set aside.
- Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a separate bowl, mix together bananas, sugars, egg, melted butter, and chopped pecans.
- Fold in the flour mixture and stir until smooth.
- Divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full.
- For the cinnamon-sugar mixture, mix sugar and cinnamon together in a small bowl. Sprinkle over the muffins. Bake for 15-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
