Banana Nut Muffins
Make breakfast a little sweeter with these sky-high banana nut muffins. Tender, perfectly spiced, and loaded with chopped nuts.
I have quite a few banana recipes here on Life Made Simple, but this one, it may top them all. These glorious banana nut muffins have made an appearance in our kitchen THREE times now in the past two weeks… and I’m still not tired of them! They’re soft and tender with hints of vanilla and cinnamon. Grab those neglected bananas and let’s get baking!
First things first. You don’t need to use a stand mixer (or hand mixer) for this recipe, in fact, I prefer not to. There isn’t any creaming involved like there is in cupcakes, everything can be done in two bowls (or one if you’re feeling lazy 😉).
I like to grab my large glass mixing bowl and mash my bananas right in it. Growing up I always used a plate, because doing it with a fork in a bowl was futile. However, a few years ago I realized that my pastry blender was the perfect tool for the job. Not only does it work in the bowl, but it only takes a few seconds to get them to the correct consistency.
You will need three large, overly ripe bananas for this recipe. They should have an intensely sweet smell to them. Just remember, we’re looking for overly ripe, not rotten!
To the bananas you’ll add oil, melted butter, granulated AND brown sugar, eggs, vanilla, and milk OR sour cream.
Which should I use, milk or sour cream?
You can use one, or the other, or some of each! I’ve done all three and I’ve made them with almond milk (and a little more oil instead of the butter) and they turned out just as delicious. In case any of your dairy free people are out there.
Gently mix the wet ingredients together just until combined.
Whisk together the dry ingredients in a separate mixing bowl. Why do we do this? To evenly distribute the ingredients, specifically the leavening agents. Again, if you’re lazy you can definitely do it all in the same bowl, but your results may not be quite the same.
It says there’s 1 tablespoon of baking powder in this recipe, is that a mistake?!
Nope! These muffins get their sky-high domes from the high quantity of leavening. It promise you can’t taste it.
Gently fold the dry ingredients in along with the chopped nuts. Pecans or walnuts work best. Take care not to over-mix the batter. Over-mixing creates a tough, dense crumb, something we are trying our best to avoid!
Why do I need to let the batter stand for 20 minutes before using it?
In most cases, when double acting baking powder is involved, it’s best to let the batter rest to activate it. Just like the name implies, baking powder reacts twice. First to moisture and second to heat. I’ve played around with this several times and there’s definitely a noticeable difference.
Can you tell which muffin came from batter that rested? Yep, it would be the one on the right! That dome is 👌
Divide the batter between 18 muffin liners. You will want to fill them 1/8-inch below the edge of the liner. They should be VERY full. Sprinkle the tops with the reserved nuts.
Now comes the important part: Bake the muffins at 425 degrees for 7 minutes, then lower the temperature to 375 degrees (with the muffins still in) and continue baking for an additional 12 minutes or until golden brown on top. Both the high heat and the oil will give these muffins a beautiful crusty top.
Enjoy these muffin while warm, because let’s be honest, they taste best when they’re fresh from oven!
If you’re on the hunt for a crowd pleasing 5-star banana muffin recipe, this is it! If nuts aren’t you’re thing, simply swap them out for something that is, or leave them plain. You can’t go wrong.
LOOKING FOR MORE BANANA RECIPES? TRY THESE:
- Peanut Butter Banana Pancakes
- Best Ever Banana Bundt Cake
- Triple Chocolate Banana Muffins
- Chocolate Peanut Butter Banana Smoothie
- Banana Cookies with Chocolate Hazelnut Frosting
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- 1 1/4 c. overly ripe mashed banana (about 3 large bananas)
- 1/3 c. vegetable oil
- 2 tbsp. melted butter
- 1/2 c. granulated sugar
- 1/2 c. brown sugar, packed
- 2 large eggs
- 2 1/2 tsp. vanilla extract
- 3/4 c. milk or sour cream*
- 2 3/4 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/4 c. chopped pecans or walnuts, divided
- Preheat oven to 425 degrees. Line 18 muffin cups with paper liners, set aside.
- In a large bowl, whisk together the banana, oil, butter, white sugar, brown sugar, eggs, milk (or sour cream), vanilla and bananas.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Add the dry ingredients to the wet ingredients, gently fold everything together, along with 1 cup of nuts. Let the batter rest for 20 minutes.
- Fill liners about 1/8-inch below the rim. They should be VERY full. Sprinkle tops with remaining nuts.
- Bake for 7 minutes at 425. Reduce the heat to 375 and continue baking for another 12 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature for up to 3 days.
*You can do either or, or 1/2 cup milk + 1/4 cup sour cream, or 1/2 cup sour cream + 1/4 cup milk.
-Don't want to use nuts? Try adding chocolate chips, cinnamon chips, raisins, or chopped fruit.