This recipe makes banana nut muffins that are soft, fluffy and so delicious. They’re the perfect balance of natural sweetness from bananas and crunch from the walnuts, making them a great breakfast, snack or even a light dessert.
If you’ve got overripe bananas sitting on the counter, don’t let them go to waste. Turn them into these soft, moist and nutty banana muffins that go perfectly with a cup of tea or coffee.
A little cinnamon is used to complement the banana flavour and you can also add other spices such as nutmeg and ginger or a combination of them all if you like. To give the bananas a nutty flavour, I top them with chopped walnuts before baking which also gives the muffins a little crunch.
These muffins are ideal for an after dinner treat or breakfast on the go if prepared beforehand. This banana nut muffin recipe is quick and easy to prepare so you can have these tasty muffins ready in 30 minutes.
Why You’ll Love These Muffins
- Quick and easy – prepare and bake in around 30 minutes.
- Perfectly moist – using overripe bananas helps the muffins stay soft and tender. Also using oil instead of butter helps produce super soft muffins.
- Nutty crunch – chopped walnuts or pecans adds texture and balances the sweetness.
- Freezer-friendly – bake a batch and freeze for grab-and-go snacks.
Ingredients for Banana Nut Muffins
For the full list of ingredients and measurements, scroll to the recipe card below.
- Bananas - use overripe bananas for this recipe.
- Oil - use an unflavoured oil such as vegetable oil, sunflower oil, canola oil or rapeseed oil.
- Sugar - I use soft light brown sugar which gives the muffins a soft texture.
- Egg - should be room temperature so remove them from the fridge 30 minutes before use.
- Vanilla - use good quality vanilla extract or vanilla bean paste. Avoid vanilla essence or vanilla flavouring.
- Milk - I use semi skimmed milk but you use any type of milk.
- Salt - I use fine sea salt but use any type of salt.
- Cinnamon - I use a little ground cinnamon to flavour the muffins.
- Flour - I use self raising flour but you can use plain flour and add baking powder.
How to Make Banana Nut Muffins
This banana nut muffin recipe is super easy with just a few simple steps so firstly, preheat the oven to 180oC and line a 12 count muffin tin with 8 cupcake cases.
Mash the bananas
Start the recipe by mashing the bananas in a mixing bowl with a fork. You can also do this using a hand whisk. This process is easier if the bananas are very ripe.
Add in the wet ingredients and sugar
Mix the vegetable oil into the bananas. This banana nut muffin recipe uses oil instead of butter as it makes the muffins softer. Now mix in the brown sugar, egg, vanilla and milk.
Add in the dry ingredients
Sprinkle in the salt and cinnamon then gently fold in the flour to ensure you do not over mix the batter. Over mixing will produce dense muffins. The batter may be quite thick when done.
Add the muffin batter to the cases
Add the batter to the muffin cases ensuring they are about ¾ full then sprinkle the chopped walnuts on top of each muffin.
Bake the muffins
Bake for 20 - 22 minutes or until a skewer inserted into the centres come out clean. Cool for 10 minutes in the tin then transfer to a wire rack.
Recipes Tips
- Ensure you use muffin cases as cupcake cases will be too small.
Storage
Store these banana nut muffins in an airtight container and keep at room temperature for up to 5 days. You can also store them in the freezer for up to 3 months.
Nutrition
Nutrition based on 1 serving - Calories: 301kcal | Fat: 11.6g | Saturates: 1.2g | Carbs: 44.7g | Sugar: 23.5g | Fibre: 1.7g | Protein: 4.5g | Salt 0.38g
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Easy Banana Nut Muffins
Ingredients
- 3 large bananas (very ripe)
- 80ml vegetable oil
- 120g soft light brown sugar
- 1 medium - large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 220g self-raising flour
- 15g walnuts or pecans chopped
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 8 muffin cases.
- Mash the bananas in a mixing bowl until smooth then mix in the oil. Mix in the brown sugar followed by the egg, vanilla and milk. Add in the salt and cinnamon then gently fold in the flour but don’t over mix.
- Divide the batter between the 8 muffin cases (about ¾ full) then sprinkle the chopped walnuts on top of each muffin. Bake for 20 - 22 minutes or until a skewer inserted in the centre comes out clean. Cool for 10 minutes in the tin then transfer to a wire rack.
Julie says
Nice muffins