Banana Nut Muffin Recipe 2 Bananas for Perfect Muffins

Banana nut muffins are a timeless classic—moist, flavorful, and filled with the natural sweetness of ripe bananas and the satisfying crunch of nuts. If you have a couple of overripe bananas sitting on your counter, this recipe is the perfect way to transform them into a delightful breakfast treat or an afternoon snack.

These muffins are quick to make, require simple ingredients, and offer a comforting aroma that fills your kitchen with warmth.

Whether you’re a seasoned baker or just starting out, this recipe using 2 ripe bananas is straightforward and forgiving. The combination of bananas and nuts creates a perfect balance of sweetness and texture that’s sure to please both kids and adults alike.

Plus, they freeze well, making them great for meal prepping or gifting. Ready to bake a batch of these delicious banana nut muffins?

Let’s dive into the recipe!

Why You’ll Love This Recipe

This banana nut muffin recipe is a winner for several reasons. First, it uses just two bananas, which is perfect for when you don’t want to overwhelm the batter with too much banana flavor but still want that moist and tender crumb.

The nuts add a lovely crunch and earthy note that complements the sweetness beautifully.

Secondly, the recipe is versatile and easy to customize—swap walnuts for pecans, add chocolate chips, or sprinkle with oats for extra texture. It’s also quick to whip up, requiring minimal prep time and basic pantry staples.

Best of all, these muffins stay moist for days and are freezer-friendly.

If you’re looking for a wholesome, crowd-pleasing muffin recipe that’s perfect for breakfast, snacks, or even dessert, this banana nut muffin will quickly become a favorite in your baking repertoire.

Ingredients

• 2 ripe bananas (medium-sized, mashed)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans
• Optional: 1/3 cup chocolate chips or dried fruit

Equipment

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Whisk or electric mixer
• Muffin tin (12-cup)
• Muffin liners or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with non-stick spray.
2. Mash the bananas thoroughly in a large mixing bowl using a fork or potato masher until smooth with some small lumps remaining for texture.
3. Add the sugars, oil, eggs, and vanilla extract to the mashed bananas. Whisk everything together until well combined and slightly frothy.
4. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using). This ensures even distribution of the leavening agents.
5. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; stir just until the flour disappears.
6. Fold in the chopped nuts and any optional add-ins like chocolate chips or dried fruit gently, distributing evenly.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
8. Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
9. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

“For a richer flavor, substitute the vegetable oil with melted butter and add a pinch of nutmeg alongside the cinnamon.”

Here are some helpful tips to ensure your banana nut muffins turn out perfectly every time:

• Use ripe bananas: The riper, the better. Brown spots on the skin indicate sweetness and moisture.
• Don’t overmix the batter: Overmixing develops gluten and can make muffins tough. Stir just until combined.
• Add a crunchy topping: Sprinkle a mixture of brown sugar and chopped nuts on top before baking for a delightful crust.
• Try alternative nuts: Pecans, almonds, or macadamia nuts work wonderfully in place of walnuts.
• Make it vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and vegan butter or oil.

Nutrition Facts

Serving Suggestions

These banana nut muffins are incredibly versatile and pair wonderfully with a variety of accompaniments:

• Enjoy them warm with a smear of butter or cream cheese for a comforting breakfast.
• Serve alongside a cup of coffee or tea for a perfect afternoon pick-me-up.
• Pair with fresh fruit or a simple yogurt parfait for a balanced snack.
• For a decadent twist, try topping with a drizzle of honey or maple syrup.

For more delicious baking ideas, check out our Clementine Bakery Vegan Recipes for Delicious Treats or explore hearty options like Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide to round out your meal!

Conclusion

Banana nut muffins made with 2 ripe bananas offer a perfect balance of sweetness, moisture, and nutty crunch. This recipe is simple, approachable, and adaptable to suit your taste preferences or dietary needs.

The muffins bake up tender and fluffy, making them an ideal treat for breakfast, snack time, or even a light dessert.

Whether you bake them for your family, bring them to a gathering, or pack them for on-the-go snacks, these muffins are sure to impress. Don’t forget to experiment with different nuts or mix-ins to keep your baking exciting.

For more wholesome and easy recipes, visit our collection including Veg Grilled Sandwich Recipes That Are Quick and Delicious and discover a world of flavors.

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