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Banana Nut Muffins

These easy-to-make banana nut muffins are a delightful treat, perfect for breakfast, brunch, or a snack. Featuring a tender crumb packed with ripe banana flavor and crunchy pecans, they come together quickly with minimal effort. The recipe highlights the importance of using overripe bananas for maximum sweetness and moisture, ensuring a consistently delicious result every time.
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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Calories: 3004.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans chopped

Equipment

  • 1 Muffin Tins 12-cup capacity or two 6-cup tins
  • 2 Mixing Bowls one large, one small
  • 1 Electric Mixer with whisk attachment
  • 1 Fork for mashing bananas
  • 1 Rubber Spatula

Method
 

  1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Notes

The key to flavorful banana nut muffins lies in using very overripe bananas; their natural sweetness and moisture are crucial. When combining wet and dry ingredients, mix just until incorporated to avoid tough muffins. Overmixing develops gluten, leading to a dense, chewy texture rather than a tender crumb. The rap on the counter is effective for releasing air bubbles for an even bake. For an enhanced flavor and texture, consider toasting the pecans lightly before folding them in, or adding a pinch of cinnamon or nutmeg to the dry ingredients. These muffins are best enjoyed warm but can be stored in an airtight container for a few days.