This is one of the best basic banana nut muffins recipes I have ever tried. It’s a classic, enhanced with healthy whole wheat flour and omega 3-rich walnuts.
Banana Nut Muffin Recipe #1 – Banana Walnut Muffins
Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Stir in:
- 1 cup chopped walnuts
In a large bowl, whisk until well combined:
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 egg
- 1 1/3 cups mashed ripe bananas (2 to 3)
Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn’t be smooth.
Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 15-20 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Servings: 12 banana nut muffins
Note:
This recipe can be made into banana nut bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for about 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.
This classic banana nut muffin recipe is adapted from Joy of Cooking: 75th Anniversary Edition
Banana Nut Muffin Recipe #2 – Classic Banana Nut Muffins
One of the classic banana nut muffin recipes rich with butter and made interesting with the additions of whole wheat flour and coconut.
Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
In a large bowl beat with an electric mixer until light and fluffy:
- 1/2 cup butter, softened
- 3/4 cup sugar
Add and beat until well combined:
- 2 eggs
- 3 very ripe bananas, mashed with a fork
- 1 teaspoon vanilla
Pour the dry ingredients into the wet and stir until just combined. Gently stir in:
- 1/2 cup chopped walnuts or pecans
- 1/2 grated dried unsweetened coconut
Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 15-25 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Servings: 12 classic banana nut muffins
Note:
This classic banana nut muffin recipe can be made into banana nut bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.
Classic Banana Nut Muffin Recipes Variations:
- Variation #1: Decrease butter to 1/4 cup and add 1/3 plain yogurt when you add the eggs and bananas.
- Variation #2: Add 1/2 to 1 cup chocolate chips when you stir in the nuts and coconut.
- Variation #3: Add 1/2 cup well drained crushed pineapple and replace the walnuts or pecans with macadamia nuts.
This recipe for classic banana nut muffins adapted from How To Cook Everything: Simple Recipes for Great Food
Banana Nut Muffin Recipe #3 – Banana Date Nut Muffins
This is a tasty alternative to most banana nut muffin recipes — made special with the addition of dates cinnamon, and nutmeg.
Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Stir in:
- 1 cup chopped nuts
- 1 cup pitted chopped dates
In a large bowl, whisk until well combined:
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 egg
- 1 1/3 cups mashed ripe bananas (2 to 3)
Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn’t be smooth.
Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 15-20 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Servings: 12 banana date nut muffins
Note:
This banana date nut muffin recipe can be made into banana date nut bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for about one hour or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.
Banana Muffin Recipe #4 – Banana Poppy Seed Muffins
Poppy seeds replace the walnuts in this banana nut muffin recipe so you get the crunch without the nuts. It’s a perfect banana nut muffin recipes alternative for anyone who doesn’t like or is allergic to nuts.
Preheat the oven to 375F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
Stir in:
- 1 cup chopped walnuts
In a large bowl, whisk until well combined:
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 4 very ripe bananas, mashed
- 1/4 cup cold milk
- 2 teaspoons vanilla
Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter won’t be smooth.
Divide the batter equally among the muffin cups using a Oxo Good Grips Cookie Scoop
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 20-25 minutes.
Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.
Servings: 12 banana poppy seed muffins
Note:
This banana poppy seed muffin recipe can be made into banana poppy seed bread. Just pour the batter into a greased 9×5-inch loaf pan and bake at 350F for about 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.
This Banana Poppy Seed Muffin recipe is adapted from Once Upon a Tart . . .: Soups, Salads, Muffins, and More