Banana Nut Muffins | 101 Cooking For Two by Gordon Ramsay


Easy banana nut muffins are the best way to use ripe bananas. They are soft, moist, and full of flavor. Perfect for breakfast or just a special snack.

banana nut mufffin on rack


Banana nut muffins are one of my all-time favorite things and these are a great tasty muffin. Good enough to hide a couple of bananas just to use for muffins later.

This recipe is an easy bake (3/10) with only a bit of hand mixing with ingredients you already have on hand. Just follow the simple step by step photo instructions.

My Rating
My rating system. Great 5 out of 5


We loved them. Enough said.

Pro Tips: Recipe Notes for Banana Nut Muffins

Most of the internet recipes are approximately the same but a few interesting points.

The Amount of Bananas

The ratio of liquid (wet) ingredients to dry ingredients can really throw recipes like this way off, and the number and size of bananas just scream they will make your muffins fail.

The solution is to use a large measuring cup to mash the bananas and then fill the remaining volume out with the remaining liquid ingredients to a specific amount – 2 cups here.

So use two or three bananas.

Why Ripe Bananas?

For muffins and almost any banana recipe, we want ripe or “overripe” bananas. Why? They are sweeter and make the recipe much better than greener bananas.

Amylase is the enzyme that breaks down the starch in bananas into sugar, making the bananas sweet. Another enzyme will break down cell walls and soften the banana. And a third enzyme will change the color of the banana peel.

Other Tips

Do not over mix the batter and just pour the batter into the cups and let it settle in by itself. Do not pack it in.

The sugar and PAM topping forms a nice crust, so do not skip on the sugar.

A tablespoon or two of strong coffee may increase the “banana taste.” Add it in the liquid before topping off with milk.

Never use baking powder with aluminum.

The nutmeg is optional.

Use the nuts you like. You will need 3/4 to 1 cup. You can sprinkle some on top with the sugar for a nice touch.

Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.

Other Banana Nut Recipes

Banana Nut Bread

Oven Baked Banana Pancake

Cream Cheese Filled Banana Bread

Banana Nut Cookies

Banana Nut Cake

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ingredients for banana nut muffins

Sugar and Flour are missing from the picture.

Preheat oven to 350 (not convection this time).

mashing banana with fork in bowl

Mash the bananas well in a 2 cup measuring cup.

bowl in microwave

Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.

measuring bowl with 2 cups of liquid

Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 teaspoon vanilla, and add just enough milk to make 2 cups of the “liquid.”

chopped nuts on board

You need about 3/4 cup of chopped nuts.  I use walnuts but use pecans, or other nuts are fine.

mix all dry ingredients in bowl

Combine the dry ingredients in a larger bowl; the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoon baking powder, 1/2 teaspoon each of baking soda, cinnamon, and nutmeg (optional).

adding wet ingredients into dry

Mix the wet into the dry and only mix until all the dry is incorporated. Do not over mix.

filling cupcake paper with batter

Prepare 12 cupcake baking cups. I gave the pan a good spray of PAM, so they won’t stick. Pour the batter into the cups.

sprinkle a little sugar on top

Sprinkle the tops with a generous amount of sugar. Spray the sugar with PAM.

bake until golden brown and toothpick comes out clean

Bake until a toothpick comes out clean, for me 23 minutes. Some variability due to the oven differences should be expected

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Other Muffin Recipes

Easy Apple Fritter Muffins

Strawberry Cinnamon Muffins

Whole Wheat Blueberry Muffins

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Banana Nut Muffins

Easy banana nut muffins are the best way to use ripe bananas. They are soft, moist, and full of flavor. Perfect for breakfast or just a special snack.

Prep Time10 mins

Cook Time23 mins

Total Time33 mins

Author: Dan Mikesell AKA DrDan

Course : Sweets

Cuisine : American

Servings/Adjust Amount: 12 servings

12

Ingredients

Wet

  • 2-3 bananasripe
  • 1 egglarge
  • 1/3 cup butter
  • 1 1/2 teaspoon vanilla
  • milkto make 2 cups of liquid

Dry

  • 1 1/2 cup AP flour
  • 3/4 cup sugarplus more for the top
  • ¾ cup nuts
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmegoptional

Instructions

  • Preheat oven to 350.

  • Mash 2-3 bananas well in a 2 cup measuring cup.

  • Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.

  • Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 teaspoon vanilla, and add just enough milk to make 2 cups of the “liquid.”

  • You need about 3/4 cup of chopped nuts.  I use walnuts but use pecans, or other nuts are fine.

  • Combine the dry ingredients in a larger bowl; the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoon baking powder, 1/2 teaspoon each of baking soda, cinnamon, and nutmeg (optional).

  • Mix the wet into the dry and only mix until all the dry is incorporated. Do not over mix.

  • Prepare 12 cupcake baking cups. I gave the pan a good spray of PAM, so they won’t stick. Pour the batter into the cups.

  • Sprinkle the tops with a generous amount of sugar. You can add a few nuts if you want. Lightly spray the sugar with PAM.

  • Bake until a toothpick comes out clean, for me 23 minutes. Some variability due to the oven differences should be expected

Recipe Notes

Pro Tips

  1. The bananas should be at least ripe but overripe is better. 2-3 will do.
  2. A tablespoon or two of strong coffee may increase the “banana taste.” Add it in the liquid before topping off with milk.
  3. Never use baking powder with aluminum.
  4. The nutmeg is optional.
  5. Do not over mix the batter and just pour the batter into the cups and let it settle in by itself. Do not pack it in.
  6. The sugar and PAM topping forms a nice crust, so do not skip on the sugar.
  7. Use the nuts you like. You will need 3/4 to 1 cup. You can sprinkle some on top with the sugar for a nice touch.
  8. Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 294mg | Potassium: 221mg | Fiber: 2g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

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