Banana Nut Muffins Recipe

These Best Ever Banana Nut Muffins are the BEST banana muffins you’ll ever make, with a delicious and sweet walnut topping! They’re crispy on the outside, soft and fluffy on the inside, and they turn out perfectly every single time!

Banana Nut Muffins

Tyler Florence’s Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.

Prep: 0 7min0

Total: 0 27min0

Yield: 12 muffins

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 300, Fat 16g, Saturated Fat 8g, Carbohydrate 37g, Fiber 2g, Sugar 17g, Protein 4g, Cholesterol 57mg, Sodium 229mg

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, chopped

Instruction:

1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Best Ever Banana Nut Muffins

These Best Ever Banana Nut Muffins are the BEST banana muffins you’ll ever make, with a delicious and sweet walnut topping!

Prep: 15min

Total: 38min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 306 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g

Ingredients:

• 3 large ripe bananas
• 3/4 cup white sugar
• 1 large egg
• 1/3 cup vegetable oil
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 3/4 cups chopped walnuts
• 3/4 cups chopped walnuts
• 2 tablespoons brown sugar
• 1 tablespoon melted butter

Instruction:

1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
2. Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
3. Add the vegetable oil and mix well.
4. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
5. Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
6. In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
7. Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
8. Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
9. Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.

Banana Nut Muffins

Soft, fluffy and moist Banana Nut Muffins topped with brown sugar and walnuts.

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 231 kcal, Carbohydrate 32 g, Protein 3 g, Fat 10 g, Saturated Fat 4 g, Cholesterol 38 mg, Sodium 125 mg, Fiber 2 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 1/2 cup unsalted butter, melted and cooled slightly
• 2/3 cup light brown sugar, lightly packed ( make sure it is fresh and soft)
• 2 large eggs
• 2 cups mashed very ripe bananas (about 3-4 bananas)
• 2 teaspoons pure vanilla extract
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts (or swap for macadamia nuts, pecans or hazelnuts)
• 1/4 cup brown sugar
• 2-3 tablespoons chopped walnuts

Instruction:

1. Preheat oven to 350°F.
2. In a large bowl, whisk melted butter and 2/3 cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
3. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add 1/2 cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.
4. Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.

Banana Nut Muffins (Easy Recipe)

Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snack time, or dessert.

Prep: 7min

Total: 27min

Yield: 12

Nutrition Facts: calories 258 cal

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, chopped

Instruction:

1. Preheat the oven to 375 degrees Fahrenheit (190°C) and spray the top of the muffin pan with cooking spray. Add muffin liners, if using.
2. Mix the flour with the baking soda and salt in a large bowl and then set aside.
3. In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.
4. Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.
5. Stir the dry mixture into the wet ingredients until about half incorporated. You should still see streaks of flour.
6. Add the nuts and any other extras, then gently mix by hand until you no longer see streaks of flour. Stop right away to keep from overmixing.
7. Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.
8. Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
9. After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!

How to Make The Best Ever Banana Nut Muffins