Easy Banana Nut Muffin Recipe
This simple banana muffin recipe is the perfect way to use ripe bananas for a quick and easy addition to breakfast or a simple snack. You can make these banana bread muffins with or without nuts.
Servings: 15 muffins
Ingredients
- 1 and ⅔ cup (200g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed light brown sugar
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- 2 large eggs
- 3 medium or 2 large bananas1 mashed
- ⅓ cup (80mL) water
- ½ cup chopped nuts2 optional
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin pan with non-stick spray or line them with cupcake liners. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set aside.
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat both of the sugars and butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat again until completely incorporated. Add the banana and the water and beat again until everything is combined.
- Reduce the mixer speed to low and slowly add the dry ingredients, stopping when everything is just incorporated. Stir in the nuts (if using) with a spatula.
- Spoon the batter into the prepared wells. I like to use an ice cream scoop with a thumb trigger. Sprinkle some reserved nuts (if using) on top of the batter. Bake the muffins for 8 minutes, then without opening the oven door, reduce the temperature to 350ºF (177ºC) and bake for an additional 13-15 minutes or until tops are golden brown and a toothpick inserted in the center comes out mostly clean. Muffins stay fresh kept in an airtight container at room temperature up to 5 days or in the refrigerator up to 1 week. Muffins freeze well, up to 2 months. Thaw at room temperature before enjoying or pop in the microwave for about 15 seconds to warm up.
Notes
- Bananas: you're looking for about 1 and ½ cups of mashed bananas.
- Nuts: these are totally optional. I prefer pecans or walnuts, reserve about 2 Tablespoons for sprinkling. You could also use ½ cup of semi-sweet chocolate chips (standard size). If you want to use mini semi-sweet chocolate chips, increase to ¾ cup.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
