If you have a bunch of ripe bananas and a craving for something sweet but simple, this Banana Muffins Recipe is exactly what you need. These muffins come out tender and bursting with banana flavor, perfectly balanced by warm notes of cinnamon and nutmeg, with crunchy walnuts adding that delightful contrast. It’s a classic that delivers nostalgia and comfort in every bite, and once you try this recipe, you’ll want to keep it in your baking rotation forever.
Ingredients You’ll Need
The beauty of this Banana Muffins Recipe lies in its straightforward ingredients. Each component plays a vital role, whether it’s the sweetness from granulated sugar, the richness of melted butter, or the aromatic spices that create that cozy muffin scent. Here’s everything you’ll need to make these tasty treats:
- ¾ cup overripe bananas (mashed): Using overripe bananas gives maximum sweetness and moisture.
- ¾ cup granulated sugar (150 grams): Sweetens the muffins perfectly without overpowering the banana flavor.
- ½ cup salted butter (113 grams, melted): Adds richness and helps keep the muffins moist and tender.
- 2 teaspoons pure vanilla extract (8 grams): Elevates the overall flavor with a lovely hint of warmth.
- 2 large eggs (100 grams, room temperature): Binds the ingredients and adds structure for a soft crumb.
- 2 cups all-purpose flour (240 grams): Provides the base texture for the muffins.
- 1 teaspoon baking soda (6 grams): Helps the muffins rise, creating a light, airy texture.
- 1 teaspoon ground cinnamon (3 grams): Adds a fragrant, spicy note that complements the bananas beautifully.
- 1 teaspoon ground nutmeg (3 grams): Offers subtle warmth and depth to every bite.
- ½ teaspoon kosher salt: Balances sweetness and enhances all flavors.
- 1 cup chopped walnuts (113 grams): Adds a satisfying crunch and a lovely nutty flavor.
How to Make Banana Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F. Line a 12-count muffin tin with paper liners to make cleanup a breeze and prevent sticking. Set it aside while you mix the batter.
Step 2: Combine the Wet Ingredients
In a medium bowl, whisk together your mashed bananas, granulated sugar, melted butter, vanilla extract, and eggs until fully combined and smooth. This is where the sweet banana goodness and richness from butter come together to create the base of your muffins.
Step 3: Mix in the Dry Ingredients
Sprinkle the flour, baking soda, cinnamon, nutmeg, kosher salt, and chopped walnuts over the wet mixture. Gently fold everything together until just combined. Be careful not to overmix here; a few lumps are okay and keep the muffins tender.
Step 4: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This portioning helps the muffins bake evenly without spilling over.
Step 5: Bake to Perfection
Bake your muffins for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. You’ll also notice the tops spring back lightly when pressed—a sure sign they are done.
Step 6: Cool and Enjoy
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents them from becoming soggy and lets the structure set perfectly. If you have extra batter, repeat this process for the remaining muffins.
How to Serve Banana Muffins Recipe
Garnishes
Sprinkling a little cinnamon sugar or drizzling honey over the muffins can elevate their appeal and taste. You can also top them with a smear of cream cheese or a pat of butter for extra indulgence.
Side Dishes
Pair your banana muffins with a cup of coffee or tea for a cozy breakfast. They also make a delightful addition to brunch alongside fresh fruit or yogurt to balance sweetness and add freshness.
Creative Ways to Present
For a fun twist, serve these muffins with a side of warm fruit compote or nut butter spreads. You can even slice one open and toast it lightly for a crispy edge and soft center combination that is simply divine.
Make Ahead and Storage
Storing Leftovers
Store leftover banana muffins in an airtight container at room temperature for up to three days. This keeps them soft and fresh, perfect for quick snacks or breakfasts on the go.
Freezing
Banana muffins freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe bag or container for up to three months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To bring your banana muffins back to life, heat them in the microwave for about 15 to 20 seconds or warm them in a toaster oven for a few minutes until soft and fragrant. That fresh-baked feeling comes right back.
FAQs
Can I use frozen bananas for this Banana Muffins Recipe?
Absolutely! Frozen bananas are perfect once thawed and mashed, making this a great recipe to use up any bananas you have stored in your freezer.
How ripe should the bananas be?
The riper, the better. Look for bananas that are heavily spotted or even mostly brown; they will add maximum sweetness and moisture to your muffins.
Can I substitute the walnuts with another nut or omit them?
Yes, feel free to swap walnuts for pecans, almonds, or even chocolate chips, or leave nuts out entirely if you prefer a nut-free version.
Why do my muffins sometimes turn out dense?
Overmixing the batter can cause dense muffins. Stir until ingredients are just combined to keep them light and fluffy.
Can I make mini banana muffins with this recipe?
Definitely! Adjust your bake time to around 15-20 minutes and keep an eye on them for doneness—the toothpick test is your best guide.
Final Thoughts
This Banana Muffins Recipe is truly a winner for anyone who loves simple baking with delicious, comforting results. It’s easy to make, uses everyday ingredients, and produces muffins that feel homemade in the best way. I hope you give this recipe a try and find that it becomes one of your favorite go-to treats. Happy baking!
Print
Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 15 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Deliciously moist and flavorful banana muffins made with overripe bananas, warm spices, and crunchy walnuts. Perfect for breakfast, snacks, or anytime you crave a comforting baked treat.
Ingredients
Wet Ingredients
- ¾ cup overripe bananas, mashed (about 3 bananas)
- ¾ cup granulated sugar (150 grams)
- ½ cup salted butter, melted (113 grams, 1 stick)
- 2 teaspoons pure vanilla extract (8 grams)
- 2 large eggs, room temperature (100 grams)
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- ½ teaspoon kosher salt
Add-Ins
- 1 cup chopped walnuts (113 grams)
Instructions
- Preheat and prepare. Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners and set it aside for later.
- Combine wet ingredients. In a medium-sized bowl, whisk together the mashed bananas, granulated sugar, melted butter, vanilla extract, and eggs until smooth and well combined.
- Add dry ingredients and walnuts. Sprinkle the flour, baking soda, ground cinnamon, ground nutmeg, kosher salt, and chopped walnuts evenly over the wet ingredients. Stir gently until just incorporated, being careful not to over mix to keep the muffins tender.
- Fill muffin tin. Spoon the batter into the prepared muffin tin, filling each well about two-thirds full to allow room for rising during baking.
- Bake the muffins. Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. The muffins should also spring back when lightly pressed.
- Cool and serve. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Repeat this process if you have leftover batter to bake the remaining muffins.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Avoid over mixing the batter to prevent dense muffins.
- You can substitute walnuts with pecans or leave them out for nut-free muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter with coconut oil or vegan butter.
