Banana Nut Muffins

5 from 5 votes

Banana Nut Muffins are a classic grab and go snack or a sit down with a coffee style breakfast. Full of perfectly ripe and delightfully sweet bananas and studded with crunchy and chewy nuts, this is about to be your new favorite baked goody.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Muffins

Cuisine: American

Servings:

Calories: 321kcal

Author: Joanna Cismaru

Ingredients

2½ cups all-purpose flour
¾ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 bananas ripe, roughly mashed with a fork
2 medium eggs
½ cup butter unsalted, melted
⅓ cup milk
1 teaspoon vanilla extract
1 cup pecans chopped

US Customary - Metric

Instructions

Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
Combine dry ingredients: In a large bowl combine the flour, baking powder, baking soda and salt. Set aside.
Combine wet ingredients: In another bowl whisk the mashed bananas with the brown sugar, eggs, butter, milk and vanilla extract.
Make batter: Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy. Fold in the chopped pecans.
Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
Bake: Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Notes

Storage: Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate! This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!

Nutrition