banana nut muffins

They’re incredibly moist and soft and they are topped with a deliciously sweet &amp; crunchy pecan streusel!

BANANA PECAN CRUNCH MUFFINS

flour

cinnamon

baking powder

baking soda

salt

bananas (mashed)

sugar

vanilla

butter

brown sugar (packed)

oats

pecans

Preheat oven to 375 degrees. Line a muffin pan with paper liners.

Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.

In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.

Bake 18-20 minutes or until a toothpick comes out clean.

This is an easy paleo banana muffin recipe with chopped nuts. They're light, fluffy and delicious. And if you want to make them extra special, add in some chocolate chips.

Paleo Banana Nut Muffins

bananas (approx 1 1/4 cups mashed)

almond flour

tapioca flour

tsp baking soda

tsp salt

eggs

honey

tsp vanilla extract

Preheat your oven to 350 degrees fahrenheit.

Mash the bananas with a fork in a mixing bowl. Add all of the other ingredients to the mixing bowl, except the nuts.

Use a hand mixer on medium speed to blend all the ingredients together for 30 seconds. Add the chopped nuts and stir together.

Line a muffin tin with muffin cups and evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top.

Bake the muffins for 22-25 minutes or until a toothpick comes out clean and they're lightly golden on top.

Soft, fluffy and moist Banana Nut Muffins topped with brown sugar and walnuts.

Banana Nut Muffins

unsalted butter, melted and cooled slightly

light brown sugar,

bananas (about 3-4 bananas)

vanilla extract

all purpose flour

cinnamon (optional)

walnuts (or swap

brown sugar

walnuts

Preheat oven to 350°F.

In a large bowl, whisk melted butter and 2/3 cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add 1/2 cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.

Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.

Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!

Maple Pecan Banana Muffins

bananas

white whole wheat flour

unsalted butter (softened)

maple sugar (or brown sugar)

maple syrup

tbsp unsweetened apple sauce

Preheat oven to 325°F. Line a cupcake tin with liners.

Mash bananas in a bowl, set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer.

Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.

Add flour mixture, then blend at a low speed until just combined.

Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.

Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

These deliciously moist banana nut muffins are super easy to make and are a great breakfast or snack recipe the everyone always enjoys.

Preheat the oven to 375° and line a muffin pan with paper liners or spray with non-stick cooking spray.

In a medium bowl, whisk flour, baking powder, baking soda and salt together. Set aside.

In a large bowl, mix melted butter, sugar, egg and vanilla together until combined.

Stir in flour mixture and then fold in mashed bananas and one cup of chopped walnuts.

Spoon muffin batter into the prepared muffin pan and sprinkle coarse sugar and the remaining ¼ cup of chopped walnuts on each muffin.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.

Carefully remove from the oven and let sit for a couple minutes then transfer to a wire rack to cool.

These banana nut muffins are bakery-quality made right at home! They're so moist, loaded with banana flavor, and baked with toasted walnuts. 

(395 grams) mashed ripe banana (3-4 bananas)

(265 grams) all purpose flour

tsp baking powder

(150 grams) toasted walnuts

(110 grams) Danish Creamery European Style Unsalted Butter, melted

(100 grams) granulated sugar

(100 grams) dark brown sugar, packed

tbsp maple syrup

eggs, room temp

(120 grams) sour cream

Demerara sugar, for sprinkling on top

To toast the nuts, preheat the oven to 350F and spread the whole nuts (not yet chopped) out on a baking sheet.

Bake for 12-15 minutes, or until darkened and fragrant. Allow the nuts to cool while we make the muffin batter.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk together the banana, melted butter, sugars, maple syrup, eggs, vanilla, and sour cream.

Pour the dry ingredients into the wet ingredients and use a rubber spatula to combine. 

When some flour is still showing, finely chop the toasted nuts and toss 1 cup in to the batter.

Continue to fold until the batter is fully combined.

Cover the bowl and allow the batter to rest for 30 minutes at room temperature.

Close to the 30 minute mark, preheat the oven to 350F and line a cupcake or muffin tin with 12 paper liners.

Scoop the muffin batter into the liners, careful not to disrupt the fluffiness that has developed over those 30 minutes. Fill each liner to the top and then some.

Sprinkle with the remaining chopped nuts and a pinch of demerara sugar (or any other raw sugar). 

Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick in the center comes out clean with a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.

The muffins are best when still warm, so let them cool for another 10-15 minutes and enjoy!

Hi Jenna! This is another great recipe, although you forgot to add the mashed bananas in your directions with your wet ingredients lol. I kept having to re- read the directions and was like, I’m missing the bananas! But still great muffins!

Your cupcakes and muffins are damn good . But can u tell any egg substitutes ? I would love to try eggless version of ur cupcakes and muffins ! 🫰🏼

Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snack time, or dessert.

Banana Nut Muffins (Easy Recipe)

all-purpose flour

overripe bananas

(1 1/2 sticks) unsalted butter, melted and cooled

pecans, chopped

Preheat the oven to 375 degrees Fahrenheit (190°C) and spray the top of the muffin pan with cooking spray. Add muffin liners, if using.

Mix the flour with the baking soda and salt in a large bowl and then set aside.

In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.

Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.

Stir the dry mixture into the wet ingredients until about half incorporated. You should still see streaks of flour.

Add the nuts and any other extras, then gently mix by hand until you no longer see streaks of flour. Stop right away to keep from overmixing.

Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.

Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).

After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!

Banana nut muffins are the way to go for busy mornings and for a filling, sweet treat!These banana nut muffins have chopped hazelnuts as well as a swirl of hazelnut spread!

Hazelnut Banana Muffins

hazelnuts

Nutella

Preheat the oven to 350 degrees. Line a...

Preheat the oven to 350 degrees.  Line a 12 cup muffin tin with liners and set aside.

In a bowl combine the flour, the baking...

In a bowl combine the flour, the baking powder, and the salt.  In a mixing bowl, cream together the butter and the sugars until fluffy.  Beat in the eggs, the bananas, and the vanilla until smooth.  Slowly add in dry ingredients until blended.  Stir in the hazelnuts.

Divide the batter between the muffin tins. Place...

Divide the batter between the muffin tins.  Place a dollop of Nutella on each muffin and swirl with a knife.  Bake muffins for 22-25 minutes or until a toothpick inserted comes out clean.

These are the BEST easy Banana Nut Muffins that the whole family will love! This recipe features super fluffy and moist banana muffins with crunchy walnuts or pecans studded throughout. You’ll love the crunchy topping of coarse sugar and extra nuts on top.

(205 grams) bread flour

baking powder*

cinnamon, (optional)

nutmeg, (optional)

(354 grams) mashed, very ripe bananas ((about 3 large bananas)**)

(50 grams) light brown sugar

(28 grams) unsalted butter, (melted and cooled)

(50 grams) vegetable or canola oil

(75 grams) walnut halves

Coarse sugar, (for garnish if desired)

Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.

In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and use a rubber spatula to stir until just barely combined. Stir in the nuts.

Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.

Store in an airtight container for up to 3 days.

https://content.jwplatform.com/videos/5q7WkOAW.mp4

Are you using underripe bananas?! Using overripe bananas in your baking will result in moist, sweeter baked goods. Here's how to tell if your bananas are ripe enough!

How to Tell If Your Bananas Are Ripe Enough for Baking

These jumbo pumpkin muffins are moist, delicious, and topped with a scrumptious brown sugar pecan streusel topping, drizzled with a cinnamon vanilla glaze and dusted with powdered sugar.

Jumbo Pumpkin Muffins

nutmeg

cloves

ginger

pumpkin pie spice

pumpkin puree

brown sugar, (packed)

vegetable oil

pecans, (chopped)

butter, (melted)

milk

Preheat the oven to 350° and line a jumbo muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.

In a large bowl, beat eggs, pumpkin puree, sugar, brown sugar, and vegetable oil together until combined.

Gradually add flour mixture into pumpkin mixture and beat just until combined.

Fill each paper liner ⅔ full.

Pumpkin Muffins

In a small bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix well.

Sprinkle the topping over the batter and place in the oven.

Bake for 25-30 minutes or until a toothpick comes out clean.

Remove from the oven and let muffins cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.

Brown Sugar Pecan Topping

In a small bowl, stir powdered sugar, milk, cinnamon and vanilla together..Drizzle glaze over pumpkin muffins and dust with additional powdered sugar if desired.

Cinnamon Vanilla Glaze

These bakery style vegan banana nut muffins are soft and fluffy and so easy to make!

Vegan Banana Nut Muffins

mashed (240 g) ripe bananas (~2-3 bananas)

(145 g) granulated sugar

(157 g) plant milk

(52 g) neutral flavored vegetable oil (e.g. canola)

tsp (5 mL) apple cider vinegar

tsp (5 mL) vanilla extract

(235 g) all purpose flour

(100 g) chopped walnuts, plus extra to top muffins

Preheat the oven to 375 ºF and line...

Preheat the oven to 375 ºF and line a muffin pan with paper liners or spray with oil to grease. Set aside.

In a large mixing bowl combine the mashed...

In a large mixing bowl combine the mashed banana, sugar, milk, oil, apple cider vinegar, and vanilla together. Mix together until fairly smooth.

In a small mixing bowl combine flour, salt,...

In a small mixing bowl combine flour, salt, baking powder, baking soda, and cinnamon and whisk until fluffy and combined.

Add dry ingredients to the wet and mix...

Add dry ingredients to the wet and mix until mostly mixed together and lumpy (some dry spots are ok). Fold in the chopped walnuts.

Divide the batter between the 12 muffins, filling...

Divide the batter between the 12 muffins, filling the batter almost to the top. Sprinkle some finely chopped walnuts to the top and lightly press them into the batter.

Bake at 375 ºF for 18 - 22...

Bake at 375 ºF for 18 - 22 minutes or until a tester comes out clean. Let cool for 5 minutes, then remove the muffins from the tin and cool fully on a wire rack. The muffin liners will peel off more cleanly when the muffins have fully cooled.

These sugar free healthy banana muffins are loaded with nuts, warming notes of cinnamon and nutmeg, and naturally sweetened with ripe banana.

Top 12 banana nut muffins recipes from across the web

The most viewed banana nut muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

BANANA PECAN CRUNCH MUFFINS

Paleo Banana Nut Muffins

Banana Nut Muffins

Maple Pecan Banana Muffins

Banana Nut Muffins

Banana Nut Muffins

Banana Nut Muffins (Easy Recipe)

Hazelnut Banana Muffins

Banana Nut Muffins

Jumbo Pumpkin Muffins

Vegan Banana Nut Muffins

Healthy Banana Nut Muffins

Top 12 banana nut muffins recipes from across the web

The most viewed banana nut muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BANANA PECAN CRUNCH MUFFINS

Paleo Banana Nut Muffins

Banana Nut Muffins

Maple Pecan Banana Muffins

Banana Nut Muffins

Banana Nut Muffins

Banana Nut Muffins (Easy Recipe)

Hazelnut Banana Muffins

Banana Nut Muffins

Jumbo Pumpkin Muffins

Vegan Banana Nut Muffins

Healthy Banana Nut Muffins

The most viewed banana nut muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine