Banana Nut Muffins
You know the old saying is breakfast is the most important meal of the day? I’m not sure if that’s true, but I certainly think it’s the yummiest! And these banana nut muffins hit the spot on hectic mornings when we barely have time to eat.
Banana Nut Muffins Recipe
What better way to enjoy ripe bananas than in a delicious muffin? These banana nut muffins are moist and packed with flavor. They’re perfect for a quick breakfast or snack.
You can make them with or without nuts, and they’re just as delicious. They also can be made on the weekend and saved to eat during the week when mornings are a bit more rushed.
Add in some protein powder for a protein packed morning meal or toss in a few chocolate chips for your sweet tooth. You really can’t go wrong with this versatile recipe.
How to Make Banana Nut Muffins
The trick to making the perfect muffin is all in the technique. Be sure to follow these tips for the best results.
- Preheat your oven before you begin baking. This ensures that your muffins will cook evenly.
- Use ripe bananas for the best flavor. If your bananas are too green, they won’t be as sweet and the muffins won’t be as flavorful.
- Be careful not to overmix the batter. Overmixing will result in tough muffins. Mix just until the ingredients are combined.
- Add in your mix-ins after you’ve mixed the batter. This way, they won’t get lost in the mixing process.
- Fill your muffin tins all the way to the top for the best results. This will ensure that your muffins are nice and fluffy.
- Bake your muffins until a toothpick comes out clean. This will ensure that they are cooked all the way through.
- Allow your muffins to cool for a few minutes before you enjoy them. This will give them time to set up and not be so mushy.
Get the full recipe below and don’t forget to save it to your Breakfast Ideas Pinterest board so you can find it easily when you need it!
Equipment
Can I Freeze Banana Nut Muffins?
Yes, you can freeze banana nut muffins. Just let them cool completely and then place them in a freezer-safe container or Ziploc bag. They will last for 2-3 months, so make sure you label the container with the date you baked them.
Banana Muffins Variations
There are so many variations you can do with this brown sugar banana nut muffins recipe.
Add in some protein powder for a protein packed morning meal or toss in a few chocolate chips for your sweet tooth. You really can’t go wrong with this versatile recipe.
Here are a few of my favorites:
- Substitute almond milk for the cow’s milk
- Add 1/2 cup of blueberries for banana blueberry muffins
- Swap the banana for apples and use pecans instead of walnuts
- Give your muffins a fall flavor with some canned pumpkin and pumpkin pie spice
- For a fun twist, add 1/4 cup of peanut butter to the batter
- Add in coconut and substitute macadamia nuts for an island flavor
The list goes on and on, so use your imagination and have fun with it!
I hope you enjoy this banana nut muffins recipe as much as we do. If you try any of the variations, be sure to let me know how it turns out in the comments below.
Not ready to make a batch of banana nut muffins? Pin them to your Breakfast Ideas board on Pinterest so you can find it easily when you need it.
More Easy Breakfast Ideas
Banana Nut Muffins
In a Hurry? Don't skip breakfast! My banana nut muffin recipe hits the spot on hectic mornings when your family barely has time to eat.
Ingredients
- 1 stick Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar, packed
- 2-3 large Bananas
- 2 Large eggs
- 3 tbsp Whole milk
- 1 tsp Vanilla
- 2 cups All purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Ground all spice
- 1/2 Chopped walnuts
Instructions
- Preheat the oven to 350 degrees
- Line the muffin tin with cupcake liners
- In a large bowl, cream butter and sugar until it's light and fluffy.
- Add the bananas and mix them into the butter & sugar mixture.
- Add the eggs, milk and pure vanilla extract.
- The texture should be lumpy from the bananas, so make sure you don't overmix.
- Add the flour, baking soda, baking powder, cinnamon and allspice to the batter.
- Mix until flour is combined.
- Coat the walnuts in a little flour and stir into batter.
- Spoon the batter into the prepared muffin tin and bake for 18-20 min or until a tooth pick comes out clean.
- Remove from the oven and let them cool completely on cooling rack.
