This post may contain affiliate links. Please read our disclosure policy.

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!

Banana nut muffins in a muffin tin with pecans.

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.

Measured ingredients on a kitchen counter.

How to Make Banana Nut Muffins

This best banana nut muffin recipe whips up in minutes!

PREP. Preheat the oven to 375ยฐF. 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.

Ripening bananas on a baking sheet.

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 350ยฐF. 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. 
Ingredients for banana muffins in a white mixing bowl.

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 โ…” of the way. Overfilling can cause the batter to overflow and form a muffin top. 
  • Donโ€™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.
Scooping batter into a lined muffin tin.

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.
Pecan topped banana muffins recipe ready to be baked.

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.

Close up of a banana nut muffin topped with pecans.
Edible Shots by Melissa

Recipe FAQ

What is the secret to moist muffins?

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.

How ripe should bananas be for baking?

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:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 1 vote

Banana Nut Muffins Recipe

By: Lil’ Luna
Spiced banana nut muffins are filled with crunchy pecans and topped with cinnamon and sugar for the perfect bite!
Servings: 12 muffins
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients 

Muffins:

  • 1ยฝ cups all-purpose flour
  • 2 teaspoons baking powder
  • ยฝ teaspoon baking soda
  • ยฝ teaspoon salt
  • 3 large overripe bananas mashed
  • ยฝ cup sugar
  • ยฝ cup packed brown sugar
  • 1 egg
  • 4 tablespoons unsalted butter melted
  • โ…“ cup chopped pecans plus more for topping, if desired

Cinnamon Sugar Mixture (optional):

  • 1 tablespoon sugar
  • ยฝ teaspoon ground cinnamon
  • additional chopped pecans optional

Instructions 

  • Preheat the oven to 375ยฐF. 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

Serving: 1muffin, Calories: 214kcal, Carbohydrates: 38g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 152mg, Potassium: 221mg, Fiber: 2g, Sugar: 22g, Vitamin A: 157IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating