Banana-nut muffins that are delicious, moist, and simple to create from scratch. Your muffins will be amazing, I guarantee it!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 overripe bananas, divided
- 1 cup chopped pecans, divided, or as needed
- 2 cups brown sugar
- ¼ cup white sugar
- 1 ½ sticks unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
- Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
- Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 156 mg |
| Sugars | 30 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very moist muffins. I cut the brown sugar down to 1 cup as that seemed like way too much for 18 muffins. I didn’t separate the bananas in 2 batches and skipped the step that added it to the flour and it worked just fine. I substituted 1/2 coconut oil for 1/2 the butter and added chopped dates, plus I only had 3 bananas. I will definitely make this again with my own tweaks and very happy they are moist and delicious!
My sister recommended this recipe but she cut the brown sugar in half and added a half cup of applesauce. Perfect. No wine sugar needed either.
Way too much sugar – batter was too runny and muffins were gummy and didn’t rise. Questioned it but followed the recipe – believe the 2 cups is a misprint
I made the best muffins. The mix was good in the oven.
Easy to follow directions. Taste great family loved them.
The muffins can out perfect. I did have to tweet it a little bit. I put 1 and 1/2 cups of Brown sugar because I thought 2 was too much. Plus my banana was very sweet. Every other step was followed to the letter. I truly recommend this receipt.
I wanted to try this muffin recipe, but for me it was a disaster. I should have thought twice based on the extreme amount of sugar. The step that mixes the sugar, banana, butter, eggs and vanilla creates too much liquid. The batter was very loose. My muffins were dark, flat and sunken in the middle. Taste was extremely sweet. I do not recommend and will not use this recipe again.
Came out perfect and I am a novice in the kitchen. Just followed the recipe although I read the amount of nuts wrong and had double. But it still worked. Kids loved it and that’s my target audience to eat my cooking.
Wish I hadn’t wasted the ingredients on this recipe. Followed the recipe exactly and turned out horrible. Way too much sugar, I should have realized that. 2 cups sugar plus 4 bananas? Sickly sweet. And when I took them out of the oven the tops immediately sank to the absolute bottom of the paper. Maybe my high altitude? Maybe my oven? No, it’s just an awful recipe.
Followed exactly. Came out moist, lightly sweetened for the amount of sugar and perfectly toasted nuts. I did use slightly more nuts because I’m nutty like that! (3/4 cups). Keep a separate 1/4 cup of small chopped nuts to top before putting them in the oven. Filled the first 12 cups 3/4 full of batter – that made the minis. Got another 12 cups which I filled just under the even level of the baking cup -came out a normal size muffin. My kid ate 3 muffins in under 5 mins. Great recipe!