Today starts Farmer’s Market Week! It’s something I get excited about even though we don’t really have great (true) farmer’s markets near me. These easy banana nut muffins were a real treat.
I say that because I rarely get to make anything with fresh bananas because recipes usually call for them to be over-ripe. My family devours them before they get many if any, brown spots. I like brown spots, which means the banana is sweeter.
When my Mom lived with us I used to buy extra bananas for her to hide for a few days so I could enjoy them. Or make her delicious banana bread. She gladly hid the bananas because she knew she would be able to share in some the bread.
It’s a recipe she made often during my childhood and it was a favorite of my Dad’s. It’s now a favorite of my boys too.
Recently when I was at the store I decided to buy a few more bananas than I usually do and my plan worked. I had just enough that got a bit over-ripe, perfect for these easy banana nut muffins. They are moist and flavorful and perfect with a cup of coffee for breakfast or a mid-morning snack. Tuck a muffin in your child’s lunchbox.
While I love nuts, not everyone does or some may have allergies, so you can omit them if you prefer. Or you can do what I do sometimes.
Mix up the batter and make half without nuts. Fill half the muffin cups with the no nut batter, then add half the amount of nuts to the remaining batter and fill the muffin cups. Bake as directed but just be sure you remember which ones have the nuts.
Monday #FarmersMarketWeek Recipes
- Banana Nut Muffins by Family Around the Table
- Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
- Easy Gazpacho Recipe by Everyday Eileen
- Fresh Corn & Tomato Fettuccine by Jolene’s Recipe Journal
- Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor’s Adventures
- Grilled Corn Salad by House of Nash Eats
- Grilled Shrimp and Summer Squash Tacos by Tip Garden
- Hummus Chicken Salad by Hezzi-D’s Books and Cooks
- Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
- Mexican Street Corn Salad by Simple and Savory
- Potato and Pea Salad by A Day in the Life on the Farm
- Ribeye Steaks with Corn Salsa by The Redhead Baker
- Roasted Tomato Salsa by Books n’ Cooks
- Slow Cooker Summer Ratatouille Stew by Palatable Pastime
- Sour Cream Peach Pie by Kate’s Recipe Box
- Summer Pudding by Caroline’s Cooking
- Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Zucchini Quiche by Karen’s Kitchen Stories
Easy Banana Nut Muffins
Easy banana nut muffins are the perfect grab and go breakfast or mid-morning snack with a cup of coffee.
Ingredients
- ½ cup butter, softened to room temperature
- ½ cup sugar
- 1 egg
- 1 cup mashed bananas
- 1 teaspoon baking soda dissolved in 1 tablespoon hot water
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 teaspoon nutmeg
- ½ cup chopped pecans
Instructions
- Preheat oven to 375 degrees F. Grease 12 muffin cups with baking spray and set aside.
- In a large bowl cream together the butter and sugar. Add the egg, bananas, and dissolved baking soda, mixing well.
- Stir in the flour, salt, nutmeg, and pecans, blending well.
- Evenly pour batter into muffin cups and bake in preheated oven for 20 - 25 minutes.
- Cool 5 - 10 minutes in pan before removing to wire rack or serving.
Patricia Levy says
Hi, I love banana muffins. I am looking forward to making your recipe! It looks so tasty! Thanks for the sharing this.
Christie says
I’m a banana bread nut!! I could eat it all day every day and never get board. I’m making these this weekend to bake and take to work.
Eileen Kelly says
I love banana muffins. Your recipe is delicious and I have an abundance of bananas on the counter ready to be used to make these muffins!
Teri says
Bananas are one of my favorites too! I am looking forward to making your recipe! It looks so tasty!
anne lawton says
I love muffins for a breakfast treat. These look like a recipe to try real soon
Liz @ Books n' Cooks says
I’m Team Nut in my banana (and zucchini) bread, but alas, my family is not. Love these little guys for grab & go breakfasts or snacks in my kid’s lunchbox.
Jan Thomas says
Ok.. I’ll take a dozen! I’ll be over to pick them up! lol! Perfect for our Farmers Market Recipe Link Up for Celebrate 365 Blog Party! Thanks for sharing!
Valentina | The Baking Fairy says
We are huge fans of banana bread in my house! I will have to give these muffins a try! 🙂
Jolene's Recipe Journal says
My guys leave the last few bananas in the bunch on purpose so I’ll bake with them. These look great!
Colleen - Faith, Hope, Love, & Luck says
That’s too bad that you don’t have any great farmer’s markets around. We have two close by to pick from…they aren’t huge…but they certainly have a nice of variety of fruits and veggies! Maybe you’ll get one soon!
Karen says
I love making muffins. They take so little time and the resulting treats are always a big hit.
Sue Lau says
I’m like Wendy- when the bananas get very ripe then into the freezer they go so I am always ready.
Nichole says
I haven’t had a banana nut muffin in ages. My mouth is watering just thinking about it.
Kate says
I’m probably making these this afternoon! Perfect timing for my ripe bananas!
Carlee says
I have not made a batch of muffins in WAY too long! This makes me want to run to the kitchen!
Caroline says
Sound tasty, I often prefer banana muffins to bread as they’re that bit easier to eat.
Wendy Klik says
I love banana nut muffins and bread. I have the complete opposite problem Ellen. My freezer is full of over ripe bananas but that is a wonderful problem to have.