Banana Nut Muffins

Quick and easy Banana Nut Muffins made from scratch. These light and fluffy muffins are made with juicy bananas and crunchy pecans and boast a crisp sky-high muffin top.

Banana-rama! ❤️

I’m so excited to share this new muffin recipe with you. These light and fluffy Banana Muffins make for the perfect snack on-the-go, with their crunchy tops and tender cake-like centre.

One bite and you’ll be convinced that bananas and pecans are a match made in heaven.

If you follow me on Instagram, you’ll know I’ve been teasing this recipe for weeks – and I was so excited to see just how excited YOU were for this recipe.

It may sound simple, but we all know a good Banana Muffin recipe is a baker’s staple. And this is THE ONE.

This Banana Nut Muffin recipe produces a light and tender muffin, with oodles of flavour. And just look at those sky high, bakery style muffin tops ❤️

Man, I love a good muffin.

TIPS FOR MAKING PERFECT BANANA MUFFINS

• Make sure you use bananas that are overripe – the stinkier and spottier the better. The more ripe your bananas are, the more flavour they will add to your muffins.
• It’s important not to over-mix your muffin batter (that goes for making any muffins), so just use a bowl and a spoon and a light hand when mixing together.
• Use a fork to mash the bananas – and mash them well. Otherwise you’ll have big wet chunks of banana in your muffins – gross.
• There is a trick to making high top muffins just like those at a bakery. First, you need to make sure you fill the holes of your muffin pan right to the top with batter. Then you want to bake the muffins in a very hot oven during the first 5 minutes of baking. This will ensure the muffins rise quickly and form those lovely domed tops. The oven temperature can then be reduced for the remainder of the cooking time.
• To ensure muffins are light and fluffy, use buttermilk and try not to over bake them. 
• If you don’t want to add pecans or any nuts, swap them out for your favourite chocolate chips.

HOW TO MAKE BUTTERMILK FROM SCRATCH

• If you don’t have any buttermilk on hand, try making your own buttermilk from scratch. Add one tablespoon of white vinegar to 1 cup of milk. Leave for 5 minutes to curdle, then use as normal. I use this trick ALL the time because I never have buttermilk on hand.

MORE MUFFIN RECIPES TO TRY

• White Chocolate Raspberry Muffins
• Double Chocolate Muffins
• Chocolate Chip Muffins
• Blueberry Crumble Muffins

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let’s Bake

Banana Nut Muffins

Yield Makes 12 muffins 1x

1x2x3x

★★★★★

5 from 5 reviews

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes

Easy Banana Nut Muffins made from scratch.

Print Pin Rate

Ingredients

• 280 grams (2 cups) plain flour or all purpose flour
• 135 grams (3/4 cup) brown sugar
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 3 level teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2 large eggs
• 120 ml (1/2 cup) vegetable oil
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) buttermilk*
• 180 grams (3/4 cup) mashed banana, (2–3 overripe bananas)
• 55 grams (1/2 cup) pecans, roughly chopped*

Instructions

1. Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray. In a large mixing bowl, add flour, sugars, baking powder and cinnamon and whisk briefly.
2. To a small bowl, add eggs, oil, vanilla and buttermilk, whisk briefly just to break up the egg yolks.
3. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the mashed banana and chopped pecans. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
4. Spoon out the mixture into your prepared muffin tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or until muffins are golden brown on top and a skewer inserted in the middle comes out clean.

Notes

Storage: Muffins are best eaten on the day they are made. To store muffins, I recommend freezing the leftover muffins at the end of the first day to maintain freshness.

Bananas: The more over ripe your bananas, the more flavour they will add to your muffins.

Buttermilk: You can make your own buttermilk if you like. Just add 2 teaspoons of white vinegar or fresh lemon juice to 1/2 cup of full fat or whole milk. Let it sit for a couple of minutes and then use as normal.

Pecans: You can swap out pecans for chocolate chips if you like.

Nutrition Information

Serving Size: 1 muffin Calories: 291 Sugar: 17.7 g Sodium: 29.7 mg Fat: 13.9 g Carbohydrates: 39.5 g Protein: 4.4 g Cholesterol: 32.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: MuffinsCuisine: American

Recipe Card powered by