Banana Nut Muffins made with overripe bananas, brown sugar, buttery richness, and crunchy pecans. Soft, sweet, and made for real-life snack attacks.
So picture this: it’s 7:43 a.m. The house is chaos. My kid can’t find his left shoe (just the left one, because that’s the law), the coffee’s gone cold, and I’ve just remembered I promised muffins for the class bake sale… yesterday. Enter: these Banana Nut Muffins.
They started off as a lazy “Eh, let’s do something with those dying bananas” kind of recipe, and somehow became my emergency back-pocket miracle. The first time I made them, I was literally in pajamas, using a fork because my mixer was MIA. But the results? Chef’s kiss. Now, they’re a go-to whether I need comfort carbs or something that looks homemade enough to fool a PTA mom.
These muffins are cozy, a little nutty (like me), and just sweet enough to make you think, okay, maybe today won’t be a total disaster.
Why You’ll Love This Banana Nut Muffins Recipe?
You know how some muffins look great but taste like cardboard wearing a banana costume? Yeah, not these.
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They’re made with actual ripe bananas. Like, bananas that are basically begging to be saved. The gross ones. The good ones.
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Brown sugar gives them this warm, almost molasses-y vibe that makes white sugar muffins seem like a missed opportunity.
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Melted butter. No creaming. No softened-this or chilled-that. Just melt, pour, and move on with your life.
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Pecans bring in a little crunch party, but you can totally switch it up if nuts aren’t your thing.
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The recipe is chill. Like, you could be half-awake, make a few “oops” moves, and still get delicious results. Ask me how I know.
I won’t call them life-changing… but they’ve rescued more than one rushed Tuesday morning and at least one forgotten birthday.
Ingredient Notes:
I don’t love recipes that treat ingredients like mysterious science. So here’s the real talk on what you’re using:
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All-purpose flour – Nothing fancy. It’s your solid, dependable friend.
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Baking soda – Muffin lifter. You know how the ones at the bakery have that glorious dome? This is how.
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Salt – Seems small, but don’t skip it. It balances out the sweet and makes everything taste… more.
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Bananas (4, overripe) – If you’re thinking, “Should I throw these out?” then yes, those are the ones you want.
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Brown sugar – Adds depth. Feels a little like fall, even if it’s July.
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Unsalted butter – I once used salted butter by accident, and honestly? Still delicious. So don’t stress.
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Eggs – They hold it all together. Like duct tape but tastier.
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Vanilla extract – One teaspoon, but emotionally? Feels like a warm hug.
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Pecans – Optional but highly recommended. I sometimes toast them first if I’m feeling fancy (which is rare).
How To Make Banana Nut Muffins?
No need to pull out your grandma’s stand mixer or preheat your stress levels. Just follow along.
Step 1: Preheat the oven to 375°F. Don’t skip this or you’ll be stuck waiting while your batter gets sad. Spray a muffin tin (yes, even the top in case they puff up), and line with paper if you’re trying to impress someone.
Step 2: Mix the dry stuff: Flour, baking soda, salt. Stir, don’t overthink it.
Step 3: In another bowl, grab those bananas and mash the heck out of them. Fork, potato masher, end of a whisk—whatever. Then add the brown sugar and beat it for a couple of minutes. I use a hand mixer when I’m not feeling medieval.
Add the melted butter, eggs, and vanilla. Beat until it all comes together and looks… like muffin batter, basically.
Want To Save This Recipe?
Step 4: Now, combine the dry with the wet, but here’s the trick: don’t mix like you’re making pancakes. Stir just until you still see some streaks of flour. Then throw in the pecans and finish mixing by hand. It’ll feel wrong to stop so soon, but trust me—overmixing = rubber muffins.
Scoop the batter into your tin (halfway full, give or take), tap the pan on the counter once or twice, and bake for 18–20 minutes. Toothpick test: if it comes out with crumbs but no goo, you’re golden.
Let them cool a bit before trying to rip one out. Or don’t. Just don’t sue me for burnt fingertips.
Storage Options:
These Banana Nut Muffins are sneaky—like, they disappear faster than you think. But if you manage to save a few:
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Counter: Airtight container, up to 3 days. They stay soft. Weirdly even better the second day?
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Fridge: Will keep for a week, but warm them up before eating unless you like cold, firm muffins (no judgment).
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Freezer: Wrap individually, stash in a ziplock, and they’ll chill for 3 months. I microwave them for 20–30 seconds or stick ’em in the oven while making coffee.
Variations and Substitutions:
You forgot something. Or you’re out of pecans. Or you’ve got allergies. It’s cool.
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No pecans? Try walnuts. Or skip nuts entirely and add chocolate chips. Or do both. No one’s watching.
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Gluten-free? Use a 1:1 GF flour blend. They might be a smidge more dense, but still tasty.
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No dairy? Coconut oil works. Or vegan butter. These muffins are very adaptable.
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No eggs? Been there. Mix 1 tbsp ground flaxseed + 3 tbsp water per egg. Wait 5 minutes and boom: flax eggs.
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Feeling wild? Throw in some cinnamon, nutmeg, or a swirl of peanut butter. I’ve even tossed in crushed pretzels once. Not bad.
What to Serve with Banana Nut Muffins?
You could totally eat one by itself in the car while yelling “WE’RE GONNA BE LATE!” (relatable?) but if you want to get fancy:
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Coffee: Duh. Nothing beats this combo.
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Yogurt: Preferably the thick, creamy kind with a drizzle of honey.
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Fruit salad: Makes it feel like brunch, even if you’re eating on a Zoom call.
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Nut butter: Almond, peanut, cashew… spread it on while the muffin’s warm. It’s a moment.
Frequently Asked Questions:
Can I use frozen bananas?
Totally. Just thaw and drain them. They’ll look weird. Don’t panic.
Can I make minis?
Yup! Bake for about 12 minutes. Maybe less. They vanish faster though, FYI.
Double the recipe?
Yes. Just don’t stir a bucket of batter. Split it into two bowls and mix separately.
These Banana Nut Muffins aren’t perfect. Some come out a little lopsided. Sometimes I forget the vanilla. But they’re real, and they taste like comfort and home and maybe a little bit of chaos. Kinda like life, huh?
Bake them, eat them, freeze some for later—and let me know how they turn out. Or what wild version you came up with. I’m all ears.
If you’d like a printable version, recipe card, or something Instagram-ready, just holler. Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Nut Muffins
Ingredients
- 2 cups 240 g all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 4 overripe bananas
- 1 cup 200 g brown sugar, packed
- ¾ cup 170 g unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup 60 g chopped pecans
Instructions
Prepare the Oven and Muffin Pan
- Preheat your oven to 375°F (190°C). Lightly grease the top surface of a 12-cup muffin tin with cooking spray to prevent sticking. Insert muffin liners if desired.
Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
Mash the Bananas and Beat with Sugar
- In a separate mixing bowl, mash the overripe bananas thoroughly using a fork until smooth. Add the brown sugar and beat with an electric mixer on medium speed for approximately 3 minutes until light and well blended.
Incorporate the Wet Ingredients
- Add the melted and cooled butter to the banana mixture, followed by the eggs and vanilla extract. Mix well until fully incorporated, scraping down the sides of the bowl as needed.
Combine Wet and Dry Mixtures
- Gradually stir the dry ingredients into the wet mixture. Mix until just about halfway combined—some visible streaks of flour are fine at this stage.
Add Pecans and Finish Mixing
- Add the chopped pecans and gently fold the mixture by hand until all dry ingredients are fully incorporated. Avoid overmixing to maintain a tender crumb.
Portion and Bake
- Spoon the batter evenly into the prepared muffin tin, filling each cup approximately halfway. Tap the muffin pan lightly on the counter to release any air bubbles.
Bake and Cool
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend that includes xanthan gum (or add ½ teaspoon xanthan gum if your blend does not contain it).
- Mix gently and avoid overworking the batter, as gluten-free batters can become gummy if overmixed.
- Baking times remain the same, but check doneness with a toothpick to ensure proper baking.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
