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. Even my health-ish Toddler Muffins.
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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
Easy Banana Nut Muffins made from scratch.
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
- 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.
- To a small bowl, add eggs, oil, vanilla and buttermilk, whisk briefly just to break up the egg yolks.
- 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.
- 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
Joann says
These look great–nice and fluffy, not dense like many are. I’m wondering if it is the buttermilk. I recently made a small banana cake that called for Greek yogurt that had a very light texture. Could Greek yogurt be substituted for the buttermilk with the same results?
Jessica Holmes says
Hi Joann, yes you are right. Buttermilk helps give cakes and muffins a lovely rise – keeping them light and tender. Greek yogurt or a natural-style yogurt does much the same thing, except it’s slightly thicker. In this cake, yes you could use yogurt. Sometimes I find a little milk can help thin out the yogurt and give a more loose ‘buttermilk’ like texture. I hope that helps!
Megan says
Easy and delicious. I made them without the pecans as I didn’t have any in my pantry, they’re absolutely fine without. I used my mixer on the lowest speed and they were still beautifully light and fluffy. I also appreciated the tip about making the buttermilk with milk and vinegar. Makes it super easy to bake with only the minimum pantry staples and a few over-ripe bananas!
Jessica Holmes says
Yay! Love hearing that Megan. Thank you for your kind feedback.
Melissa says
Baked these today and they were so yum! I added choco chips instead of pecan as we have nut allergies in our house. So good!
Jessica Holmes says
So glad you enjoyed them Melissa!
Claire says
These muffins are delicious. Really easy to make and not dense at all. They were a great success, thank you for sharing the recipe
Jessica Holmes says
Yay! Love hearing that Claire!
Gertrude Beal says
Hi, It’s me again. I tried these with using the chocolate chips rather than the nuts. They are so delicious. I had an uneven number so I had to try one before giving most of them away. Can’t wait to try even more of your recipes. Thanks again.
Jessica Holmes says
I’m so glad you enjoyed them! Thank you so much for the lovely feedback!
Sheetal says
Hi
Can i use condensed milk or curd instead of egg in this recipe?
Jessica Holmes says
Hi Sheetal, I haven’t tested this recipe with eggs I’m sorry. If you do try it, let me know how it goes!
Poornima says
Can we bake this only with brown sugar? Is replacing castor sugar with brown sugar ok?
Jessica Holmes says
Yes!
Bek davidson says
beautiful moist fluffy muffins
Jessica Holmes says
So glad you enjoyed them Bek!
kathy says
Can you use maple syrup instead of caster sugar
Jessica Holmes says
Hi Kathy, I haven’t tried but it would alter the outcome as sugar can help not just with sweetness, but also with structure, colour and moisture.
Reem says
Can I use plain yogurt instead of buttermilk?
Thank you 🙏🏼
Jessica Holmes says
Hi Reem, I haven’t tried but it may work. Buttermilk helps the muffins stay light and soft so I would recommend a Greek yogurt if possible. You could do half regular milk, half Greek yogurt.
Amy says
Hi , I just wanted to ask whether I can use sweetener instead of sugar , this is for my dad who is diabetic !
Love your recipes , especially the cookies which are a regular in our house now !!
X
Jessica Holmes says
Hi Amy! Aw thank you so much!! I love hearing that. I haven’t tried this recipe with a sweetener so I really can’t say – I’m sorry! But if you do try it, let me know how you go ☺️
Josh says
These muffins are really light and moist!
Jessica Holmes says
So glad you enjoyed them Josh!