Banana Nut Muffins

Closeup of a banana nut muffin topped with brown sugar and nuts.

You're going to love these soft, fluffy, and moist banana nut muffins topped with brown sugar and chopped nuts.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 231kcal

Author Allison - Celebrating Sweets

Ingredients

Muffins:

½ cup unsalted butter, melted and cooled slightly
⅔ cup light brown sugar, lightly packed make sure it is fresh and soft
2 large eggs
2 cups mashed very ripe bananas about 3-4 bananas
2 teaspoons pure vanilla extract
1 ¾ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon optional
½ cup chopped walnuts or swap for macadamia nuts, pecans, or hazelnuts

Topping:

¼ cup brown sugar
2-3 tablespoons chopped walnuts

Instructions

Preheat oven to 350°F.
In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana, and vanilla, whisking until combined.
In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add ½ cup chopped nuts and stir until no streaks of flour remain. Be careful not to over-mix.
Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.

Video

Notes

Serving and storage:

These muffins are best the day they are made; however, leftovers can be stored tightly-covered at room temperature for up to 2 days, or refrigerated for several days longer.

These are best served warm. I reheat them in the microwave or toaster oven and serve with a smear of salted butter.

Recipe can be halved. You'll get 7-8 muffins, bake time will be about the same.

Nutrition