My banana muffin recipe is loved by thousands of families! Add in your favorite nut for a banana nut muffin that will make you the star of the weekend! Be sure to read all my pro tips and you’ll be amazed at the results!
Beth, these are absolutely delicious. I was up very early this morning baking, while it was still cool in Las Vegas. I can always count on you for wonderful muffin recipes! I have your orange cake and coffee cake muffin recipes printed to bake this week. Thanks so much!!
-Lorena Wilson
This really is the Best Banana Nut Muffin Recipe!
Want to make muffins that will wow your friends and family? I spent 6 months testing and developingmuffin recipeswith tall, bakery-style tops, and now I’m teaching you the easy steps I perfected over that time.
You won’t have to make any of the baking mistakes that I did along the way when you follow my step-by-step instructions.
Any good banana muffin starts with ripe or (even better) over ripe bananas! You want to mash those babies well. Use a potato masher, electric mixer, blender, or fork for this step. You need 2 cups mashed bananas.
Anyone can make an easy muffin recipe, but there are key elements to making the muffins perfectly moist and tall at the same time.
That is what you’ll learn when you follow the steps below. The best part is, you don’t have to be a pro baker. Even if it’s your first time baking, I’ll walk you through the steps so your muffins come out bakery perfect!
Banana Nut Muffin Ingredients
- bananas: adds banana flavor and moisture
- vegetable oil: adds fat and moisture
- eggs:binds the batter together by providing structure
- vanilla extract:adds flavor
- all-purpose flour:flour is necessary to build structure
- granulated sugar:adds sweetness and flavor
- baking soda and baking powder:helps to leaven and lift the batter
- cinnamon: banana muffins benefit from cinnamon!
- salt:just a pinch to balance the sweetness and enhances the other flavors
- nuts: the star of banana nut muffins
What kind of nuts should I use?
I recommend using walnuts or pecans. I personally love pecans, but use whichever you love more!
How to make Easy Banana Nut Muffins
- Mash 4-6 large bananas, then measure out 2 cups. It’s important to measure the banana since the size of each banana can vary so much.
- In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
- In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and nuts.
- Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter.Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (refthe kitchen whisper). Our 15 minute rest is just a quick rest.
2. FILL EVERY OTHER MUFFIN CUP
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Banana Nut Muffins Recipe Tips
- Don’t skip resting the batter:Resting the batter for 15 minutes is an integral part of this banana nut muffin recipe.
- Measure the mashed banana.Banana sizing varies so much, so for best results mash the banana then measure in dry measuring cups.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
How to make Easy Banana Nut Muffins Gluten-Free
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommendKing Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing & Freezing Suggestions
Banana Nut Muffin Storage
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that–paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
HOW TO FREEZE MUFFINS
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
Should banana nut muffins be refrigerated?
These muffins do not need to be refrigerated. They can be stored in an airtight container on the counter for up to 4 days.
How to serve Banana Nut Muffins
Serve banana muffins warm or room temperature for breakfast, alongside lunch, or as a snack.
Banana Nut Muffin Recipe FAQs
Why is my banana muffin hard?
If your banana muffins feel dry and dense, the ratio of flour to bananas may be off. Be sure to properly measure the flour on a kitchen scale as well as measure the mashed banana in cups. Also watch the bake time. You want to remove the muffins from the oven once a toothpick inserted in the center comes out clean.
How do you keep banana muffins moist?
Be sure to bake the muffins just until done, when a toothpick inserted in the center comes out clean. To keep the muffins moist and fresh, once they have cooled, line a storage container with paper towels. Place the muffins in the container and cover the tops with one layer of paper towels. Seal with a lid. This method will keep them from becoming soggy.
Why do my banana muffins sink in the middle?
Fresh, correct ingredients: First, be sure to follow all of the listed ingredient measurements, especially using the correct amount of leavening. If you used the correct amount and are still experiencing sinking, I recommend purchasing new baking powder and baking soda. These ingredients can lose their effectiveness over time.
Over-mixing the batter: Over-mixing the batter can lead to the development of too much gluten, resulting in dense and sunken muffins. When mixing your ingredients, stir until they are just combined. It’s okay if there are a few lumps or streaks of flour remaining.
Opening the oven door too early: Opening the oven door during baking can cause a sudden drop in temperature, which can affect the muffins’ rise. Avoid opening the oven door until the muffins are almost fully baked and have set around the edges.
More Muffin Recipes
- Chocolate Chip Muffins
- Applesauce Muffins
- Lemon Poppy Seed Muffins
- Coconut Chocolate Chip Muffins
Easy Banana Nut Muffins
4.35 from 144 ratings
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Additional Time: 25 minutes mins
Total Time: 45 minutes mins
Yield: 12 muffins
My banana muffin recipe is loved by thousands of families! Add in your favorite nut for a banana nut muffin that will make you the star of the weekend! Be sure to read all my pro tips and you’ll be amazed at the results!
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Ingredients
- 4-6 large ripe bananas, about 2 cups mashed, be sure to measure the mashed banana
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour, 360 grams
- 1 ¼ cups granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 ¼ cups chopped nuts, divided (I recommend walnuts or pecans)
Equipment
Bakery Style Muffins Cookbook
Instructions
Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and nuts.
Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter.Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
Notes
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 455kcal, Carbohydrates: 57g, Protein: 7g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 306mg, Potassium: 269mg, Fiber: 3g, Sugar: 27g, Vitamin A: 99IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 2mg
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