Banana Nut Muffins Recipe

By Diana Rattray

Updated 10/11/17

banana nut muffins
Getty Images/bluehill75
Ratings (20)
  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Yield: 12 to 18 servings
Nutritional Guidelines (per serving)
173 Calories
10g Fat
19g Carbs
3g Protein
(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 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, and freeze well.

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Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large bananas, ripe, mashed
  • 1 teaspoon vanilla extract
  • 2 cupsall-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour milk orbuttermilk
  • 1/2 cup chopped pecans or walnuts, optional

Steps to Make It

  1. Heat the oven to 400° F. Grease and flour 12 muffin cups or line with paper muffin liners.

  2. 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.

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

  4. 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.

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

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

  7. Serve warm or at room temperature.