I have to admit, I only like unripe bananas. The window for the perfect banana is so small that I always end up making banana bread or banana muffins – and that’s not a bad thing! These Banana Nut Muffins are the perfect way to use up a few overripe bananas. The muffins are sweet, moist, and great for breakfast, dessert, or as an anytime snack.
How to Make the Best Banana Nut Muffins
Mixing the Batter
Muffins are so easy to make! To do so, use the muffin method. Mix all the dry ingredients in one large bowl, and mix the wet ingredients in a separate bowl. Make a well in the dry ingredients, pour in the wet ingredients, and stir until just combined. That’s it! Using the muffin method limits the amount of gluten formed when mixing the batter, producing more tender and fluffy muffins. It also helps prevent over mixing, which causes tunneling (big pockets of air) in the muffins.
Baking the Muffins
I like to use a scoop to portion out muffin batter. This ensures that the muffins are uniform and will bake evenly. If you don’t have a scoop, that’s okay! Try to portion the same amount of batter into each cup of the muffin tin; about 3/4 of the way full. Don’t worry if you do overfill them a little – these Banana Nut Muffins are forgiving and have baked up perfectly for me even when I fill slightly over 3/4 full.
These muffins bake at 400° F for 5 minutes. After that initial 5 minutes, the temperature is reduced to 350°F for the remainder of the baking time. That initial high heat allows the muffins to rise quickly, so you get a fluffy muffin with a domed top. Once baked, allow to cool slightly and enjoy!
If you have a few extra bananas, I highly recommend making these Banana Nut Muffins. They are so easy to make, and are a great on-the-go breakfast, anytime snack, or sweet treat. My husband ate five of these yesterday, so I know they’re good! When I asked for his help describing the taste, he said “They are very delicious. They taste like bananas with walnuts.” Not too helpful for writing, but exactly what I was going for! Enjoy!
Did you enjoy these muffins? Leave a review and check out these other Sugar Dusted Sweets muffin recipes!
Orange Pistachio Muffins
Maple Pecan Muffins
Honey Oat Muffins
Banana Nut Muffins
Ingredients
- 2 medium-sized ripe bananas
- 2 eggs
- ½ cup vegetable oil
- ¾ cup whole milk
- 1 tsp vanilla extract
- ⅔ cup brown sugar packed
- 1 tbsp baking powder
- 2 cups all purpose flour
- ½ tsp salt
- 1 cup chopped walnuts
Instructions
- Preheat oven to 400° F. Prep a muffin try by greasing well or lining with muffin liners.
- In a large bowl, stir together flour, baking powder, and salt. Set aside.
- In a medium bowl, mash bananas well. Add the remainder of the wet ingredients, including the brown sugar, eggs, oil, milk, and vanilla extract. Stir to combine.
- Create a well in the bowl of dry ingredients and pour in wet ingredients. Stir until just combined.
- Mix in chopped walnuts.
- Scoop into the prepared muffin tin.
- Bake at 400° F for 5 minutes. After the initial 5 minutes, reduce to 350°F and bake for another 20-22 minutes, or until the tops of the muffins are lightly browned.
These muffins turned out perfectly! They were light and fluffy, and the banana walnut flavor was delicious. Thanks for another great recipe, Allison!
I’m so happy you loved them!