If you need the perfect breakfast muffin recipe, these lightly sweetened banana nut muffins may just be the answer.
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I've gotten so used to having my favorite blueberry oatmeal in the morning lately that when I made this banana muffin recipe for breakfast the other day it was actually kind of life-changing. 😉 If you need to mix up your own breakfast routine a little, I would most highly recommend this recipe. (It also makes a deliciously wholesome dessert!)
Why you'll love these banana muffins
These banana nut muffins are not only simple to make, they're so easy to rewarm for a few seconds in the microwave on a busy morning. They freeze particularly well too, if you'd like to have some "emergency muffins" on hand. Hope you love them as much as we do! ♥️
🌿 Ingredients
You should be able to find all of these ingredients at any large grocery store. To make gluten free banana muffins, simply swap out the flour with your favorite gluten-free all-purpose flour. (I tested with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it worked well.)
Feel free to use light or dark brown sugar, and if you only have salted butter on hand, just leave out the added salt.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Preheat the oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins.
Step 2: Mash your bananas in a small bowl with the back of a fork or a potato masher and set aside.
Step 3: Place the flour, baking soda, baking powder and salt in a medium mixing bowl and use a whisk to incorporate.
Step 4: In a larger bowl, use the whisk to beat the eggs a little.
Step 5: Add the sugar, melted butter and vanilla to the eggs and whisk again.
Step 6: Add the bananas and whisk gently to combine.
Step 7: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated and then fold in the walnuts (don't over mix.)
Step 8: Divide the batter evenly into the muffin cups.
Step 9: Bake muffins for 21-23 minutes or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
Step 10: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
🎉 Top tip
Make sure not to mix the batter too much when you fold the dry ingredients into the wet. Otherwise, your muffins may not come out as light and fluffy. Just mix until you no longer see any flour streaks in the batter.
🍲 Related recipes
If you're looking for more easy muffin recipes, try these delicious blueberry muffins, cranberry orange muffins, chocolate chip muffins or banana chocolate chip muffins. Or for some savory breakfast ideas, check out these easy brunch recipes.
Enjoy!
💭 FAQ
Yes; the riper the bananas the better when it comes to making banana muffins. This will ensure that the texture and sweetness level is just right.
Yes. To make gluten free banana muffins, simply swap out the all-purpose flour with a gluten free all-purpose flour.
Feel free to substitute the same amount of maple syrup or honey for the packed brown sugar.
Yes. Once cooled, these banana walnut muffins freeze well in an airtight container or freezer bag. To rewarm, simply thaw to room temperature and then microwave muffins individually for about 15-20 seconds.
🍳 Recipe
Banana Walnut Muffins
Equipment
- potato masher optional, to mash the bananas
Ingredients
- 3 medium ripe bananas or 2 large bananas (about 1 ¼ cups mashed)
- 1 ½ cups all-purpose flour or gluten-free flour; I tested with Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs at room temperature
- ⅔ cup light brown sugar lightly packed
- 6 tablespoons unsalted butter or coconut oil, melted (see notes)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Prep: Preheat oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins (or for mini muffins, a 24-mini muffin tin.) Mash your bananas in a small bowl with the back of a fork or a potato masher and set aside.3 medium ripe bananas
- Mix the dry ingredients: Place the flour, baking soda, baking powder and salt in a medium mixing bowl and use a whisk to incorporate.1 ½ cups all-purpose flour½ teaspoon baking soda½ teaspoon baking powder¼ teaspoon sea salt
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, melted butter and vanilla and whisk again. Finally, add the bananas and whisk gently to combine.2 large eggs⅔ cup light brown sugar6 tablespoons unsalted butter1 teaspoon vanilla extract
- Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated and then fold in the walnuts (don't over mix.) Divide the batter evenly into the muffin cups.1 cup chopped walnuts
- Bake: Bake muffins for 21-23 minutes or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
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