The aroma of banana nut muffins baking is simply delightful! Sundays are the perfect time to whip up a batch (or two) for a cozy breakfast treat. These muffins are irresistible with a smear of butter or a drizzle of honey. Plus, not only do they make a fantastic Sunday morning indulgence, but they also double as tasty snacks to enjoy throughout the week.

a dozen banana nut muffins in a muffin pan with a napkin and bananas laying next to them

If you are finding your self sleeping in just a few more snooze alarms than you should, these muffins are a great grab and go for eating when you get to work, or between classes. They store great in one big bag or put them in small bags for lunches, or the snack drawer! I like to heat them up for about 30 seconds to bring the banana flavors to life.

We make these banana nut muffins with roasted walnuts. Roasting the walnuts gives them a more intense flavor, and they are just so crunchy! You could do the same for pecans. Pecans have a higher burn factor so keep an eye on them when you roast them!

Equipment needed to make these banana nut muffins:

Muffin Pan: For baking the muffins.
Mixing Bowls: To combine wet and dry ingredients separately.
Whisk: For mixing ingredients together.
Measuring Cups and Spoons: To measure ingredients accurately.
Spatula or Wooden Spoon: For folding in nuts and combining batter.
Ice Cream Scoop (optional): Helps in evenly distributing the batter into muffin cups.
Cooling Rack: To cool the muffins after baking.

Ingredients needed to make these banana nut muffins:

Ripe Bananas: Provide natural sweetness and moisture, resulting in flavorful and tender muffins.
Unsalted Butter: Adds richness and moisture, contributing to a soft crumb.
Whole Milk: Enhances the batter’s moisture content and ensures a tender texture.
Egg: Acts as a binding agent, giving structure to the muffins.
Pure Vanilla Extract: Adds depth and enhances the overall flavor profile.
White and Light Brown Sugars: The combination offers balanced sweetness; brown sugar adds a hint of molasses flavor.
All-Purpose Flour: Forms the base structure of the muffins.
Baking Soda: Leavening agent that helps the muffins rise, ensuring a light and airy texture.
Salt: Balances sweetness and enhances the flavors of other ingredients.
Unsalted Walnuts: Provide a pleasant crunch and nutty flavor, complementing the sweetness of the bananas.

How to make these muffins:

Preheat Oven: Set to 350°F (175°C).
Prepare Muffin Pan: Line with paper liners or lightly grease each cup.
Mash Bananas: In a bowl, mash ripe bananas until smooth.
Combine Wet Ingredients: Add melted butter, milk, egg, and vanilla extract to the mashed bananas; mix until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Combine Mixtures: Gradually add dry ingredients to the wet mixture, stirring gently until just combined; avoid overmixing.
Fold in Walnuts: Gently incorporate chopped walnuts into the batter.
Fill Muffin Cups: Distribute batter evenly among prepared muffin cups, filling each about ¾ full.
Bake: Place in preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Three Reasons You’ll Love This Recipe:

One-Bowl Preparation: Simplifies the baking process, reducing cleanup time.
Moist and Flavorful: The abundance of ripe bananas ensures each muffin is moist with a rich banana flavor.
Customizable: Easily adapt the recipe by substituting walnuts with pecans or adding chocolate chips for variety.

Storage Instructions:

Room Temperature: Store muffins in an airtight container at room temperature for one day.
Refrigeration: For extended freshness, refrigerate in an airtight container for up to a week; note that refrigeration may slightly alter the texture.
Freezing: Wrap muffins individually in plastic wrap or aluminum foil, place in a freezer-safe bag, and freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for 10-15 seconds