Best Banana Nut Muffins

This classic banana nut muffin recipe transforms those spotty bananas on your counter into bakery-quality treats with minimal effort. The secret to these incredibly moist muffins is using super-ripe bananas and the perfect balance of oil and butter for that tender crumb we all crave.

I first developed this recipe when my daughter refused to eat her bananas one week, leaving me with a bunch that had turned almost black. What began as a way to reduce food waste has become our Sunday morning tradition, with the kids eagerly helping to mash bananas and sprinkle the sugar topping.

• 1 1/2 cups plus 2 tablespoons bread flour: providing structure while keeping muffins tender
• 1 tablespoon baking powder: creates that beautiful rise
• 1/2 teaspoon baking soda: works with the acidic bananas for lift
• 1/2 teaspoon fine salt: balances sweetness and enhances flavors
• 3/4 teaspoon ground cinnamon: adds warmth without overpowering
• 1/4 teaspoon ground nutmeg: brings depth to the spice profile
• 1 1/2 cups mashed very ripe bananas: look for deeply spotted almost black fruit
• 1/2 cup granulated sugar: provides sweetness and helps create crisp tops
• 1/4 cup light brown sugar: adds moisture and caramel notes
• 2 tablespoons unsalted butter, melted: for richness and flavor
• 1/4 cup vegetable oil: ensures muffins stay moist for days
• 2 large eggs: provide structure and richness
• 1 teaspoon vanilla extract: enhances the banana flavor
• 3/4 cup walnut halves or pecans, toasted: for maximum flavor
• Coarse sugar: for that professional bakery-style crunchy topping

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat oven to 425°F and position rack in middle or upper middle position. Line a standard muffin tin with paper liners. This high initial temperature creates that beautiful domed top you want in bakery-style muffins.

Mix Dry Ingredients:

Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl. Whisking ensures even distribution of leavening agents which prevents bitter spots in your finished muffins.

Combine Wet Ingredients:

In a separate medium bowl, thoroughly whisk mashed bananas, both sugars, cooled melted butter, oil, eggs, and vanilla until the mixture looks uniform. The oil and butter combination gives you the best of both worlds flavor and extended moisture.

Create Your Batter:

Pour wet ingredients into dry ingredients and gently fold with a rubber spatula just until barely combined. Small streaks of flour are fine. Gently stir in the nuts. Overmixing develops gluten and results in tough muffins, so use a light hand here.

Fill Muffin Cups:

Divide batter evenly among muffin cups, filling each about 3/4 full for large muffins. Sprinkle tops generously with coarse sugar if desired. This creates a beautiful sparkly crust that adds textural contrast.

Bake To Golden Perfection:

Bake for 14 to 15 minutes until golden brown and a toothpick inserted in center comes out clean. Allow muffins to cool in the pan for 5 to 10 minutes before transferring to a wire rack.

The very ripe bananas are truly the star ingredient here. I've found that those bananas you think might be too far gone—the ones with skins turning black and flesh getting quite soft—actually make the most flavorful muffins. My grandmother taught me that banana baking secret, and I've never forgotten it.

Storing Your Muffins

These muffins stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, place cooled muffins in a freezer-safe bag, remove excess air, and freeze for up to 3 months. To enjoy a frozen muffin, either thaw at room temperature for about an hour or microwave for 20-30 seconds for that fresh-baked warmth.

Easy Substitutions

No bread flour? All-purpose flour works perfectly fine, though the muffins may have a slightly less chewy texture. Out of vegetable oil? Substitute melted coconut oil or additional butter. For a dairy-free version, use all oil instead of butter and add a splash more vanilla. If you prefer a nut-free muffin, simply omit the nuts and add 1/2 cup chocolate chips or blueberries instead.

Serving Suggestions

While these muffins are delicious on their own, try splitting them in half, toasting lightly, and spreading with a thin layer of salted butter for an elevated experience. For a special breakfast, serve warm with a dollop of whipped cream cheese or a drizzle of honey. They pair beautifully with a cup of coffee or tea for breakfast or as an afternoon pick-me-up.

Frequently Asked Questions

→ Can I use different types of nuts?

Yes, you can use walnuts, pecans, or even a mix of both depending on your preference.

→ Can I make these muffins without coarse sugar topping?

Absolutely! The sugar topping is optional but adds a nice crunch and sweetness.

→ How do I store these banana nut muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ What’s the best way to achieve moist muffins?

Using very ripe bananas and not overmixing the batter ensures moist and tender muffins.

→ Can I make these muffins at high altitude?

Yes, simply reduce the baking powder to 2 teaspoons if baking at high altitude.