Easy Banana Nut Muffins

September 24, 2014  |  

Have some leftover (browning) bananas? Get out of your cereal breakfast rut and cook up these banana nut muffins. Easy to make with a short list of ingredients and no mixer needed, and only 30 minutes to bake, you can have these ready for the family in less than an hour, start to finish. And the smell that will be going through the house? Magical! One bite of this moist treat and you’ll get the little chunks of banana, and the nuts gave a perfect sized crunch for texture. This recipe makes 12, so you can bake them all and freeze the rest and take them out an hour ahead to let them thaw out. Cut the sugar in the recipe to a 1/2 cup and once they’re cooked, spread with some jam. We like splitting them in half after they’re baked and toasting them in the oven for a few minutes and then smearing them with a little butter. For the weekend, serve this with a quiche, grits and cheese, coffee, tea and fruit. Honestly, these can be eaten any time of day, they’re also delicious after dinner with yogurt or ice cream on the side. One last tip: add a handful of chocolate chips, a teaspoon of almond extract, or a half teaspoon of strong coffee for a kick. So yummy!

Let’s make banana nut muffins!

Recipe courtesy of Simply Recipes.


  • 3 ripe bananas, mashed by hand
  • 1/3 C melted butter
  • 3/4 C sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch salt
  • 1 1/2 C whole wheat flour
  • 1 C chopped pecans (or walnuts)


1. Preheat oven to 350*. Mash bananas and mix butter into them in a large mixing bowl.

2. Mix in sugar, egg and vanilla.

3. Add baking soda and salt. Add flour and mix until incorporated. Add pecans.

4. Pour mixture into muffin tin. Bake for 25-30 minutes.

Makes 12 muffins.


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