Easy Banana Nut Muffins

I make these Easy Banana Nut Muffins on purpose and on accident—purpose when I plan a civilized brunch, accident when I forget the bananas on the counter until they resemble a science experiment. They’re the kind of muffins that cheerily use up overripe fruit, hide your moral ambiguity about sugar, and somehow make mornings slightly less chaotic. If you like quick baking wins, slightly nutty crumbs, and a recipe that forgives your “oops” moments, try these. Also: they freeze well, which is code for “you can hoard them in the freezer and pretend you’re disciplined.”

Once my husband tried to “help” by microwaving the bananas to mash them faster. He returned triumphant with a bowl of banana soup and a smoke alarm concerto. The kids volunteered to taste-test and immediately formed a jury to decide whether banana soup counts as muffin batter. Verdict: yes, but only after I rescued the dry spoon and a pan that was clearly too small. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Mash bananas in a zip-top bag with a rolling pin. Less bowls = fewer interrogations by the sink.
– Use a stand mixer if you own one and like the sound of productivity. Or a fork like the rest of us.
– Toss the dry ingredients into the bowl first and whisk to “measure” the mixing time. It’s not math, it’s a mood.
– Line the muffin tin with papers so you can avoid the scraping therapy session later.
– Make a batter double batch and freeze scoops on a tray — bake straight from frozen for fresh muffins without the fresh work.

Serving Ideas

– Warm with a smear of butter or cream cheese. Pretend it’s a balanced breakfast.
– With coffee, obviously. With wine, if the kids drove you nuts that morning.
– Crumble over yogurt for a faux-granola bowl when you want brunch vibes but lack ambition.
– Serve alongside fruit salad to look like you care about vitamins.
– Honestly, just hand them to people; they’re portable happiness.

What to Serve It With

– Coffee, tea, or whatever caffeine keeps you functioning.
– A simple fruit platter — apples or berries keep things colorful and blame-free.
– Greek yogurt or cottage cheese for people who like to add protein and moral superiority.
– Nut butter on the side for those who want the extra crunch and smugness.

✔Tips & Mistakes

– Don’t overmix. If you stir like you’re trying to summon a tornado, the muffins will be tough.
– Use ripe bananas. If they’re still pale and optimistic, they won’t bring the flavor.
– If the tops brown too fast, tent with foil and keep baking until a toothpick comes out mostly clean.
– Yes, the pan looks too small and yes, I still cram everything in and call it “rustic.” Don’t be me. Sometimes it works; sometimes it’s a sad muffin mountain.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: good for 1–2 days in an airtight container. Expect occasional muffin stares from family members.
– Freezing: wrap individually or freeze on a tray then bag for up to 3 months. Toast or microwave gently to revive.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chocolate chips because I refuse to pretend they’re optional.
– Swap walnuts for pecans or almonds depending on your nut mood.
– Stir in a pinch of cinnamon or a splash of vanilla for jazz hands.

Frequently Asked Questions

Easy Banana Nut Muffins

These easy banana nut muffins are a delicious way to use overripe bananas.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cup brown sugar packed
• ▢ 0.5 cup granulated sugar
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 medium ripe bananas mashed
• ▢ 0.5 cup chopped walnuts

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, mix the flour, brown sugar, granulated sugar, baking soda, and salt.
• In another bowl, whisk together the melted butter, eggs, vanilla extract, and mashed bananas.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the walnuts.
• Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days.