Name: Moist Banana Nut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 ripe bananas, mashed; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup chopped walnuts or pecans

I make these Moist Banana Nut Muffins whenever I have ripe bananas on the counter and want something warm and comforting. They turn out tender and fluffy, packed with crunchy nuts and rich banana flavor, which makes them perfect for breakfast, brunch, or an anytime sweet treat.

Why You’ll Love This Recipe

I love how simple and reliable this recipe is. I use basic pantry ingredients, and the batter comes together quickly without any complicated steps. The combination of sweet ripe bananas and crunchy walnuts or pecans gives these muffins a perfect balance of soft and crisp textures.

I also appreciate how moist these muffins stay, thanks to the mashed bananas and melted butter. I can serve them fresh out of the oven, pack them for a snack, or enjoy them with coffee in the morning, and they always taste delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 ripe bananas, mashed

3/4 cup granulated sugar

1/2 cup brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1/4 cup milk

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans

Directions

I start by preheating my oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners or lightly greasing it.

In a large bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the dry ingredients.

In a separate bowl, I mash the bananas until smooth, then stir in the granulated sugar, brown sugar, melted butter, eggs, milk, and vanilla extract until everything is well combined.

I gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. I make sure not to overmix because I want the muffins to stay soft and tender.

Next, I fold in the chopped nuts so they are evenly distributed throughout the batter.

I divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean. After baking, I let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 280 kcal per muffin

Variations

I sometimes swap the walnuts for pecans depending on what I have on hand. If I want extra texture, I add a handful of chocolate chips or shredded coconut to the batter. For a slightly healthier twist, I replace part of the all-purpose flour with whole wheat flour.

When I want a bakery-style finish, I sprinkle a little coarse sugar on top before baking for a light crunch.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week.

For longer storage, I freeze the muffins in a sealed freezer-safe bag for up to 3 months. When I am ready to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 15–20 seconds until soft and warm again.

Related Recipes:

Banana Muffins

FAQs

How ripe should the bananas be?

I prefer using very ripe bananas with lots of brown spots because they are sweeter and mash more easily, which gives the muffins better flavor and moisture.

Can I make these muffins without nuts?

Yes, I simply leave out the nuts if I want nut-free muffins. The texture will still be soft and delicious.

Can I use oil instead of butter?

I sometimes substitute melted butter with an equal amount of vegetable oil. The muffins turn out slightly more moist but with a lighter buttery flavor.

How do I prevent the muffins from becoming dense?

I make sure not to overmix the batter. I stir just until the ingredients are combined to keep the texture light and fluffy.

Can I turn this recipe into a loaf?

I pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50–60 minutes, checking with a toothpick to make sure it is fully baked.

Conclusion

I find these moist banana nut muffins to be a dependable and comforting recipe that I can make anytime. The rich banana flavor, soft crumb, and crunchy nuts create a perfect balance in every bite. Whether I serve them for breakfast, brunch, or as a snack, they always bring warmth and homemade goodness to the table.

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