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Easy Banana Nut Muffins

These Banana Nut Muffins are incredibly soft and moist. The muffins are packed with delicious ripe bananas and buttery pecans, but feel free to substitute the pecans for walnuts or even chocolate chips, or just leave them plain. The muffins are topped with a brown sugar cinnamon streusel and more buttery pecans which get lightly toasted as they bake. These muffins take less than 30 minutes to make and can be made in one bowl. Make them jumbo or regular size for a delicious breakfast or brunch treat.

Banana Muffins are like the quick and easy form of banana bread. They’re convenient, portable, can be mixed in a matter of minutes in one bowl, and take less than 30 minutes to bake.

I love this banana nut muffin recipe, because it produces ultra soft and moist muffins every single time. The banana nut muffins can be made as regular or jumbo size muffins for a delicious breakfast treat or brunch. These muffins contain Greek yogurt in the batter which not only helps make the muffins moist, but it also adds nutrition to the muffins.

Here’s what you will love about these muffins

  • These muffins can be made in roughly 30 minutes, making them a quick, easy treat you can fit into making in your busy schedule. Plus the muffins freeze well, so you can make them for your week ahead.
  • The muffins contain Greek yogurt, which not only adds moisture to the muffins, but it also adds nutrition to the muffins.
  • These muffins can be customized depending on your taste preference. You can make them as plain banana muffins, add pecans to make banana pecan muffins, or add any nut, like walnuts, you like for banana nut muffins. You can also add chocolate chips in place of the nuts.
  • These banana muffins produce a banana bread like muffin, but they are way easier to make and faster than banana bread. So, if you are craving banana bread, but don’t feel like waiting for the banana bread to bake, make these banana nut muffins.

Ingredients

  • Muffin Batter
    • mashed bananas (roughly 2 large bananas, mashed)
    • eggs
    • unsalted butter, melted
    • brown sugar
    • granulated sugar
    • Greek yogurt
    • milk
    • vanilla extract
    • all-purpose flour
    • baking soda
    • baking powder
    • salt
    • cinnamon
    • pecans (substitute for walnuts, or chocolate chips, if desired)
  • Streusel Topping
    • granulated sugar
    • butter
    • flour
    • cinnamon
    • pecans (or substitute for walnuts, or chocolate chips)

Here’s how to make these banana nut muffins

To make these banana nut muffins, you’ll begin by mashing your bananas. You want your bananas to be ripe, because ripe bananas are first of all way easier to mash and incorporate into the muffins, but also, they have more sweetness than bananas that aren’t as ripe. Add your bananas to the bowl and mash with a fork. This recipe calls for 1 cup of mashed bananas, which is roughly 2 large bananas. I recommend mashing 2 large bananas then scooping into your measuring cup to see if it measures 1 cup. It’s okay if it is just a tiny bit less or just a tiny bit more. You just don’t want it to be significantly less or significantly more.

Next, you’ll add the “wet ingredients”, including the sugar and whisk to combine. This includes the sugar, eggs, butter, yogurt, vanilla extract and milk.

add in the “dry ingredients”

Next, you’ll add in the “dry ingredients”. This includes the flour, baking powder, baking soda, salt, cinnamon. Whisk the batter JUST until combined. It is okay if it’s a little lumpy. Muffin batter is actually meant to be lumpy. The lumpy batter helps to trap the air bubbles and helps the muffins rise and become fluffy. So, it is important to not overmix.

add in the pecans

Finally, you’ll mix in the pecans (feel free to use walnuts or chocolate chips instead). Use a wooden spoon or spatula to fold the pecans into the muffin batter.

what does folding in the nuts really mean?

Folding the batter means to gently mix the heavier pecans into the lighter muffin batter without mixing too vigorously. This method helps to keep the muffin structure light and fluffy. So, how do you do this? Place your mixing utensil on one side of the bowl and gently scoop/fold the batter from one side of the bowl to the other. You continue to do this, using gently, almost sweeping motions to incorporate the pecans into the muffin batter. Mix JUST until combined, no more.

bake the muffins

After mixing the batter, you’ll scoop into your prepared 6-count jumbo muffin tin, or 12-count muffin tin, then sprinkle the tops with the streusel topping and chopped pecans (or walnuts, or chocolate chips if you are using one of those instead). Bake until a toothpick inserted into the center comes out clean. Now all that’s left to do is grab one and enjoy!

Storage

These muffins stay fresh, covered, a few days at room temperature, or up to 1 week in the refrigerator. You can also freeze the muffins in a freezer safe container for up to 3 months.

Frequently Asked Questions

How do I make my own muffin liners?

Cut 12 pieces of parchment paper that measures 5×5 inches. If you are making jumbo muffins, cut 6 pieces of parchment paper, measuring 6×6 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.

can i use dairy free milk?

You can use your favorite dairy or dairy free milk in this recipe.

Can I use frozen bananas?

You can use frozen bananas in this recipe. Just thaw the bananas, then drain off any excess liquid.

Here are some of my favorite muffin recipes

Here are a few other Breakfast ideas I think you will love!

Let me know what you thought!

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Banana Nut Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jolene
  • Total Time: 30 minutes
  • Yield: 12 regular or 6 jumbo 1x

Description

These Banana Nut Muffins are incredibly soft and moist. The muffins are packed with delicious ripe bananas and buttery pecans, but feel free to substitute the pecans for walnuts or even chocolate chips, or just leave them plain. The muffins are topped with a brown sugar cinnamon streusel and more buttery pecans which get lightly toasted as they bake. These muffins take less than 30 minutes to make and can be made in one bowl. Make them jumbo or regular size for a delicious breakfast or brunch treat.


Ingredients

Units Scale
  • 1 cup mashed bananas (roughly 2 large bananas, mashed)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup Greek yogurt
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup pecans, chopped

Streusel Topping

  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/3 cup pecans, chopped

Instructions

1. Preheat oven to 375F. Line a 6-count jumbo muffin tins with large paper liners. Alternatively, you can line a 12-count muffin tin with paper liners. If you’d like to make your own liners, see note below.

2. Make the streusel topping. In a bowl, add the sugar, flour and cinnamon. Stir with a fork to combine. Add softened butter and use fork to “claw” ingredients together until pea-sized clumps remain. Set aside.

3. In a large bowl, add bananas. Mash with a fork. Then add eggs, butter, sugar, yogurt, milk and vanilla. Whisk to combine, then add flour, baking soda, baking powder, salt and cinnamon. Whisk just until combined. Fold in the pecans.

4. Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Sprinkle the tops of the muffins with the streusel topping, then the chopped pecans.

5. For Jumbo muffins, bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. For standard size muffins (yields 12 standard muffins) bake at 375F for 18-23 minutes. Enjoy!

Notes

Here’s how to make your own muffin liners

Cut 12 pieces of parchment paper that measures 5×5 inches. If you are making jumbo muffins, cut 6 pieces of parchment paper, measuring 6×6 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.

Storage

These muffins stay fresh, covered in an airtight container for a few days at room temperature or up to 1 week in the refrigerator. 

Milk Alternatives

You can use your favorite milk, or dairy free alternative in this recipe.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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2 Comments

  1. These muffins are hands down the best muffins! They are very soft and have the perfect amount of banana flavor.






    1. Michelle,

      Wow! What a wonderful compliment. I’m so glad to hear you enjoyed these muffins so much! Thanks for making them 🙂

      Happy baking,
      Jolene

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