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Easy Moist Banana Nut Muffins Recipe for a Cozy Breakfast

Easy Moist Banana Nut Muffins

These easy banana nut muffins are moist, tender, buttery, and filled with ripe banana flavor and crunchy walnuts or pecans. They make 12 muffins and bake in just 20 to 25 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 1/2 cups (188 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 2 large large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups, about 3 medium bananas very ripe bananas, mashed
  • 3/4 cup chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. In a separate bowl, combine the melted, slightly cooled butter and sugar. Mix in the lightly beaten eggs and vanilla extract.
  4. Stir the mashed bananas into the butter mixture until evenly combined.
  5. Add the dry ingredients to the banana mixture and stir just until combined. A few small streaks of flour are acceptable, so do not overmix.
  6. Fold in the chopped walnuts or pecans with a gentle motion, distributing them throughout the batter without stirring more than necessary.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
  8. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use heavily spotted or brown bananas for the sweetest flavor and best moisture. Toast the walnuts briefly before folding them in for a deeper nutty taste, and avoid overmixing after adding the flour.