Banana Nut Muffins
Light and fluffy, packed with banana and walnuts, and the perfect on-the-go snack.
When looking for a snack that is a little sweet but also will help keep me full - muffins are typically my go-to. Banana nut muffins in particular are a favourite. They’re sweet, without being overly sweet, and they’re a good size so they help fuel me to the next meal.
They come together in a single bowl, have just the right amount of banana, and a good amount of nuts throughout the entire muffin. Because there is nothing sadder than a banana nut muffin with 2 or 3 pieces scattered throughout. If you’re a banana nut muffin fan like I am, I promise these won’t disappoint.
Why you’ll love this recipe:
Quickly comes together in just one bowl.
Packed with banana and nuts.
Easy to grab-and-go for quick snacks.
Top tips for making the best banana nut muffins:
Use very overripe bananas. For things like muffins or banana breads you want to use super overripe bananas - like almost entirely brown. This provides the most banana flavour and sweetness.
Use an electric mixer to mash bananas. You can mash with a fork or masher, but the best and quickest way to mash bananas is with an electric hand mixer. Creamy mashed bananas in seconds.
A thicker batter. I like my muffins to feel like a fueling snack rather than a sweet treat and part of that is making it more bread-y than cake-y, hence a thicker dough.
Don’t over-mix the batter. Yes I prefer my muffins less cake-y but that doesn’t mean I want them to be chewy. Mix the batter just as much as needed to combine all the ingredients to avoid developing the gluten too much.
Fill the muffin tin up! We like size-able muffins. To achieve this, we ensure we’re filling the muffins at a minimum 3/4 full. But more often than not we’re filling them almost to the top. This ensures you get a nice domed muffin top. However you will get less muffins than a dozen with this method.
Bake at 400F then drop to 350F. To get muffins with a nice rise baking them at a high heat for the first few minutes is key. We do 400F for 5 minutes then drop to 350F for the rest of the bake time.
How to make banana nut muffins:
Prep Time: | Bake Time: | Total Time:
Makes: 12 small muffins or 8-9 larger muffins
Ingredients:
250 g overripe banana*
100 g (1/2 cup) brown sugar
120 mL (1/2 cup) non-dairy milk
113 g coconut oil, melted
117 g (1/2 cup) non-dairy yogurt
1 tsp vanilla extract
360 g (3 cups) all-purpose flour
10 g (2 tsp) baking soda
6 g (1 tsp) baking powder
pinch kosher salt
1 tsp ground cinnamon
120 g chopped walnuts
Instructions:
Heat oven to 400F and prepare a muffin tin by lightly greasing with coconut oil or lining with muffin liners. Set aside.
Beat the overripe bananas until smooth with an electric hand mixer. Add brown sugar and beat until combined, then add non-dairy milk, melted coconut oil, and non-dairy milk and beat until smooth.
Add the all-purpose flour, baking soda, baking powder, salt, and cinnamon to the bowl with the wet mixture and mix it in with the electric mixer until JUST combined. Fold in the chopped walnuts.
Divide the dough into the prepared muffin tin - 8-9 for bigger muffins and 12 for small muffins.
Bake for 5 minutes at 400F, then lower the heat to 350F and bake for another 18-20 minutes.
Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a wire rack.
Store in an air-tight container to keep soft for up to 5 days.
Recipe Notes:
*Overripe banana should be very overrripe, almost entirely brown, to yield the most flavourful results.