Banana Nut Muffins

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/29/19
banana nut muffins

bluehill75 / Getty Images
  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Servings: 12 to 18 servings
Nutritional Guidelines (per serving)
173 Calories
10g Fat
19g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 to 18
Amount per serving
Calories 173
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 65mg 22%
Sodium 175mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 3g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What better way to start your day than with one of these moist, flavorful banana nut muffins? Made with chopped pecans or walnuts, they are perfect for breakfast, a quick snack or anytime you'd like a sweet treat. They are simple to make and a fun cooking activity to do with little ones. They also freeze well.

Ingredients

  • 1/2 cup butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large bananas (ripe, mashed)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour milk or buttermilk
  • Optional: 1/2 cup chopped pecans or walnuts

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Grease and flour 12 muffin cups, or line with paper muffin liners.

  3. Cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in eggs, one at a time, beating after each addition. Add bananas and vanilla, and beat until smooth.

  4. Mix together the flour, salt, baking powder, and baking soda.

  5. Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk. Stir just until dry ingredients are moistened; gently stir in the chopped pecans or walnuts.

  6. Spoon the batter into the prepared muffin cups or liners, filling about two-thirds full. Bake for about 15 to 18 minutes, or until tops are lightly browned.

  7. Cool the muffins in the pan on a rack for a few minutes; turn them out onto rack to cool longer.

  8. Serve warm or at room temperature. 

  9. Enjoy!