This is an easy banana nut muffin recipe to make whenever you have a bunch of very ripe bananas sitting around that you don’t know what to do with. Banana nut muffins make for a great take-and-go somewhat healthy breakfast or dessert. So next time you have some bananas with brown or black skin, don’t throw them out — make banana nut muffins.
If you would like to make healthier banana nut muffins, you can try replacing some of the white flour with a mix of whole wheat flour and oat flour. You can also cut back on the sugar or use sugar substitutes. What’s great about banana nut muffins is you get a nice shot of potassium from the bananas and healthy omega 3′s fatty acids from the walnuts.
- 1 cup chopped walnuts
- 2 eggs
- 1/2 cup butter, softened
- 1/4 cup buttermilk
- 1 cup mashed bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanillla
- 2 tsp lemon juice
For delicious banana nut muffins, I strongly suggest that you toast your walnuts. To do this, lay down some parchment paper on a baking pan and spread out the chopped walnuts on it. Bake them for 5 to 6 minutes at 350° F. Then take them out of the oven and allow them to cool while you prepare the rest of the recipe. Tip: Use an oven thermometer to determine if your oven temperature is correct.
Add the softened butter and sugar to a large mixing bowl and beat together until well blended.
Add the eggs, one by one, blending well after each one is added.
Place the peeled bananas in a separate bowl and mash them with a fork. Then add the mashed bananas to your large mixing bowl along with the lemon juice and vanilla.
This is what the liquid banana batter will look like.
Get a new large mixing bowl and sift in the flour, baking powder, baking soda, and salt. Whisk them together so everything is evenly mixed.
Add in half of the dry mix into the banana mixture. Slowly beat together just until the flour has mixed into the banana mixture. The key to a good batter is to NOT overmix. Once you can't see the dry mix anymore, stop mixing.
Add in the buttermilk. Slowly beat together until the buttermilk has just combined.
Add the final half of the dry mixture and slowly beat together until it just comes together and you don't see anymore dry mixture. Do NOT overmix.
This is the finished banana muffin batter.
Now we can add walnuts. Hopefully you toasted them and they are now cool. Go ahead and add them to the batter and mix until they are evenly distributed. Do NOT overmix.
Now we have a finished banana nut muffin batter.
Place muffin cups in a muffin baking ban. Using a spoon or preferably and ice cream scoop, fill each muffin tin about 75% full. Bake at 400° F for 20-25 minutes. Your oven temperature may vary (get an oven thermometer), so I would start checking on them after 17 minutes or so. When they look done, insert a toothpick in a few and if it comes out clean, they are done. Take them out and allow them to cool. As soon as the tins are cool enough to touch, remove each banana nut muffin from the baking pan.
Tip: If you need to make a second batch to use up any remaining banana nut muffin batter, add about 1/2" of water to any empty muffin areas in the muffin pan. This will keep the heat evenly distributed and prevent the pan from getting too hot and burning the banana nut muffins.
Now that you have learned how to make banana nut muffins, please be sure to view these other muffins recipes.
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