Easy Banana Nut Muffins are a great way to use up over-ripe bananas. 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 as a healthier treat.
This banana nut muffins recipe is 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 so I could make her delicious banana bread. She gladly hid the bananas because she knew she would be able to share some of the bread.
The banana bread is 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.
What do I need to make Easy Banana Nut Muffins
- Baking Soda
- Hot Water
- Pecans (you could also use walnuts)
- 12-cup Muffin Tin (I like this one)
- Large scoop (I use an ice cream scoop)
- Cooking Spray
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.
You can use 2 bananas in this recipe but sometimes I use 3 which gives them even more banana flavor.
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.
Why we love this banana nut muffin recipe
- It uses up those leftover bananas you have sitting on your counter. Not using them is like throwing money away.
- They are moist and full of fresh banana flavor.
- Easily adapted if you don’t like nuts or have a nut allergy. (See below.)
- Perfect for a grab-and-go breakfast or snack if you’re in a rush.
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.
Pro Tips, Tricks, and Substitutions
- When making this banana muffin recipe the first thing I recommend doing is mashing the bananas. Let them sit while you gather and measure the other ingredients. By doing so the bananas will get a bit watery making for moister muffins.
- If you prefer walnuts over pecans, use them. Just make sure they are finely chopped. If you’re not a fan of any type of nut or have an allergy, it’s OK to leave them out altogether.
- Do not skip dissolving the baking soda in the hot water. Baking soda is heat sensitive. It typically starts working in a hot oven. Some recipes, such as this one, call for it to be dissolved in hot water first to kick-start its action. Dissolving the soda in water also helps to ensure that it gets equally distributed in the batter. Make sure it’s completely dissolved before adding it to the batter.
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- 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
- 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.