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Never throw away another overripe banana, this classic Banana Nut Muffins recipe is perfect for those bananas! These muffins are tender, delicious and packed with banana and walnut flavors!
Muffins are one of my many favorite things to bake. I think it is the variety that gets me. There are so many possibilities when it comes to muffins. So many different varieties can be made and that makes me so happy. Or maybe just gives me job security? Ha! Anyway, this classic Banana Nut Muffins recipe will surely please all the banana fans in your family. They are great for breakfast, an afternoon snack or packed in school lunches. My kids love getting muffins for lunch!
How to Make Classic Banana Nut Muffins
What You Need
- 1 stick salted butter, softened or ½ cup
- ½ cup packed brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup whole wheat flour
- 3 medium sized overripe bananas, mashed
- 1 cup unbleached all purpose flour
- 1 cup unsalted walnuts, chopped
Can I substitute all purpose flour for the whole wheat flour?
Yes you can. I prefer to use half and half because the whole wheat gives it a bit more nutty flavor.
Do I have to add walnuts?
No, you do not have to. You can add your favorite type of nut. Pecans would be a good substitute. Or if you are looking for a no nut recipe, you can leave them out. You can add chocolate chips instead if you prefer.
What You Need To Do
First, preheat your oven to 350° and line a muffin pan with paper liners or grease the cups well.
To make the muffins, first cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each egg. Then add the vanilla and mix well.
Now add baking soda, salt, cinnamon and whole wheat flour and mix just until combined. Follow that with half the bananas and mix gently. Next add the all purpose flour and mix just until combined. Finish off with the remaining bananas and walnuts and mix it just until it is all incorporated. Be careful not to over mix.
Using a large scoop fill the muffin pan cups ¾ full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let muffins cool 2 minutes in pan and then remove to cool completely.
Makes 18 muffins
***Tip: If there are some empty muffin cups, pour some water into each one. This will prevent the pan from burning, plus give some extra moisture to the muffins.
Can the muffins be frozen?
Yes! Make the muffins according to the instructions. Let the muffins cool completely, then place in a freezer safe air tight container or zip top bag and freeze. Will last in freezer 3-4 months. Don't forget to label and date!
Here are some other muffin recipes you might enjoy!
After you make these classic Banana Nut Muffins and eat them all, tell me what you think of them in the comments below. You can also follow me on Social Media to see what other crazy things my family and I are doing!
Pin the recipe for later!
Banana Nut Muffins
- Preheat oven to 350° and line muffin tin with paper liners or grease cups well.
- In a large mixing bowl, cream together butter and sugars until light and fluffy.
- Add the eggs one at a time beating well after each egg.
- Add vanilla and mix.
- Add the baking soda, salt, cinnamon and whole wheat flour. Mix just until combined.
- Add half of the bananas and mix gently.
- Add the all purpose flour and mix just until combined.
- Add the remaining bananas and walnuts. Mix just until incorporated, being careful not to over mix.
- Using a large scoop, fill muffin cups ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 2 minutes in the pan and then remove to cool completely.