Banana Nut Muffins are the perfect blend of sweet, nutty, and comforting flavors, making them an irresistible treat for any time of day. With their moist, tender crumb and crunchy walnut topping, each bite delivers a delightful contrast of textures.
These muffins are packed with ripe bananas, adding natural sweetness and a hint of warmth, while the toasted nuts bring a satisfying richness. In just under an hour, you can whip up a batch that fills your kitchen with the cozy aroma of baked goodness. Whether for breakfast, a snack, or dessert, these muffins are sure to become a household favorite.
Not only are these muffins delicious, but they’re also surprisingly wholesome, offering a balance of nutrients in every bite. Each muffin is a source of fiber, protein, and healthy fats, making them a guilt-free indulgence. The golden-brown tops and soft interiors are as inviting as they are flavorful, perfect for sharing or savoring solo.
With a prep time of just 30 minutes and a quick bake, they’re an easy way to enjoy homemade baking without the fuss. Treat yourself to these Banana Nut Muffins—they’re a little slice of comfort in every bite.
Ingredients for Banana Nut Muffins
- 10 Tablespoons (142 g) unsalted butter, cut into 10 pieces (for browning)
- 1 ½ cups (385 g) mashed ripe or over-ripe bananas (about 3 large bananas)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, tightly packed
- 2 large eggs, room temperature preferred
- ¼ cup (60 ml) buttermilk, room temperature preferred (or substitute with milk + ¾ tsp vinegar)
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chopped pecans or walnuts, divided (1 cup for batter, ¼ cup for topping)
- Coarse sugar for sprinkling (optional)
Step-by-Step Instructions
- Brown the butter: Place butter pieces in a medium-sized saucepan over medium-low heat. Once melted, increase heat to just above medium. Swirl frequently with a wooden spoon until bubbling slows and butter turns brown with a nutty aroma. Immediately pour into a large heatproof bowl and let cool for 20 minutes.
- Preheat oven: After butter cools, preheat oven to 425°F (220°C). Line a muffin tin with paper liners.
- Mix wet ingredients: Stir mashed bananas into the cooled butter. Add granulated and brown sugars, mixing well. Then, add eggs, vanilla extract, and buttermilk, stirring until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Fold together: Add dry ingredients to the wet batter and gently fold until mostly combined. Stir in 1 cup of chopped pecans or walnuts (reserve ¼ cup for topping). Avoid over-mixing to prevent dense muffins.
- Portion batter: Divide batter evenly into the muffin liners, filling each about ¾ full. Sprinkle with reserved nuts and coarse sugar (if using).
- Bake: Bake at 425°F (220°C) for 10 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake for another 6-8 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and enjoy: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Storage and Reheating Tips for Freshness
To keep your Banana Nut Muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. When reheating, pop them in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes to restore their soft, fresh-baked texture.
Recipe Variations to Spice It Up
Feel free to customize these muffins! Try adding ½ cup of chocolate chips for a sweet twist or swap pecans for almonds or hazelnuts. For a healthier option, replace half the sugar with honey or maple syrup. You can also experiment with spices like cinnamon or nutmeg for a warm, cozy flavor.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip browning the butter and use melted butter instead. You can also mash the bananas ahead of time and store them in the fridge. Pro tip: Use a cookie scoop to portion the batter evenly into the muffin tin for quicker, mess-free filling.
Equipment Guidance for Perfect Results
For this recipe, a light-colored saucepan is best for browning butter, as it helps you monitor the color change easily. A wooden spoon is ideal for swirling the butter, and a whisk is perfect for combining dry ingredients. Don’t forget a sturdy muffin tin and paper liners for easy cleanup!
Common Questions Answered
Can I use frozen bananas?
Absolutely! Thaw them first and drain any excess liquid.
What if I don’t have buttermilk?
Make your own by adding ¾ teaspoon of lemon juice or vinegar to ¼ cup of milk. Let it sit for 5 minutes before using. These muffins are forgiving and delicious no matter what!
Banana Nut Muffins
Ingredients
- 10 Tablespoons unsalted butter cut into 10 pieces
- 1 ½ cups mashed ripe or over-ripe bananas this is typically 3 large bananas for me
- ½ cup sugar
- ½ cup light brown sugar tightly packed
- 2 large eggs room temperature preferred
- ¼ cup buttermilk room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chopped pecans or walnuts divided
- sugar for sprinkling optional
Instructions
- Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
- Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.
- Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
- Allow browned butter to cool for at least 20 minutes before proceeding.
- Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.
- Stir mashed bananas into butter and stir well. Add sugars and stir again.
- Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined — do not over-mix this batter or your muffins could come out dense and dry.
- Portion batter into prepared muffin tin, filling each liner ¾ of the way full.
- Sprinkle with remaining chopped pecans and coarse sugar, if using.
- Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool and enjoy!