These modest muffins aren’t winning any beauty contests, but boy, are they ever delicious! This is the one of the best banana nut muffin recipes I’ve ever tried. In fact, I’ve been making these almost weekly for the past six months. It takes many batches of baking for me to bestow the word favorite on a recipe, but this one has earned the title. They make an excellent breakfast with salted butter and coffee, and often one of these muffins will sustain me for most of the day.
This recipe makes six big muffins (this size) but I always, always double the recipe to make twelve. They’ve become quite popular with friends and family, and they always seem eager to enjoy one straight from the oven.
My best tip? I recommend using bananas that are at least as brown as the one in the picture above, for best results. Often my muffin-making bananas are completely brown.
I have one variation on this recipe using tahini, which I’ll explain in the recipe. The original version is my favorite, but tahini is so delicious with the flavor of banana. Tahini lovers will want to try this option.
This is such an easy, unfussy recipe. And so satisfying! I hope you’ll love it as much as I do.
Banana Nut Muffins
- Jumbo muffin tin
- 1/2 cup 114g unsalted butter, at room temperature
- 1 cup 200g granulated sugar
- 2 eggs beaten
- 3 medium ripe bananas mashed, a little more than 1 cup
- 1 1/2 cups 223g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup 125g walnut halves and pieces
- Preheat the oven to 350°F. Line a jumbo muffin tin with paper liners (tin cavities should be about 3.5 x 2.5 x 3 inches each).
- In the bowl of an electric mixer, combine the butter and sugar. Mix on medium speed until well-incorporated. Add the eggs and mashed bananas. Mix again until combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the banana mixture. Mix briefly until just combined, add the vanilla. Mix again briefly. Use a rubber spatula to scrape down the bowl and mix in any pockets of dry ingredients that may remain. Fold in the walnuts.
- Divide the batter evenly between the six muffin cups. Bake for 30-35 minutes, or until a toothpick tester inserted in the centers of the muffins comes out clean, or with a few moist crumbs attached.
- Transfer to wire racks and let cool slightly. Serve warm with salted butter.