How To Make the Best Banana Nut Muffins



There are secrets to baking light, moist and delicious muffins.  Most recipes just tell you to put the ingredients together and mix.  I'm telling you, you need a gentler hand.

Okay, the muffins, I truly feel this recipe makes the best banana nut muffins.  Just by following a few simple steps, you will be on your way to a more delicious muffin.  You don't even need a mixer, just two bowls and a muffin pan.

It's that easy.


Preheat oven to 350o and line a standard muffin tin with paper liners.

First, your wet ingredients shouldn't exceed a total of two cups.  I use a 1 quart measuring cup when putting my wet ingredients together to keep track.  Because bananas are different sizes, the addition of wet ingredients can vary, which is why I use the 1 quart cup for easy measurement.

Mash your bananas well with a fork and place them into your measuring bowl.  Add melted butter, vanilla, egg, coffee and enough milk to make a total of two cups.  The addition of milk will only be enough to make a total of two cups of all the ingredients.  Do not add more.


In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg and nuts. 


Now, add the wet ingredients to the dry ingredients and fold them very carefully into each other.  Do not mix more than about 10 strokes.  Overmixing is the death of baked goods.  There might even be some dry spots of batter left and it will be lumpy.  That is fine!  If you mix until the batter is runny, your muffins will be average, and a little tough. 


Spoon the batter lightly into the muffin pan (do not pack it in).  Now here's what gives my muffins a yummy, sugary, crackly top.  I sprinkle sugar (don't be shy) over the tops and spray each with a sprits of cooking spray.  It's a simple technique that gives a nice, crunchy touch.

Place into your preheated oven and bake for 20-24 minutes or until a toothpick comes out clean. 


Remove from pan and enjoy.  They are so good when still warm!

The Best Banana Nut Muffins

2 ripe bananas, mashed
1 large egg
1/3 cup butter, melted and cooled slightly
1-1/2 teaspoons vanilla
2 Tablespoons strong coffee
Milk ~ add only enough milk to make your wet ingredients equal two cups
1-1/2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup chopped pecans
Cooking spray

Preheat oven to 350o and line a standard muffin tin with paper liners.

First, your wet ingredients shouldn't exceed a total of two cups.  I use a 1 quart measuring cup when putting my wet ingredients together to keep track.  Because bananas are different sizes, the addition of wet ingredients can vary, which is why I use the 1 quart cup for easy measurement.

Mash your bananas well with a fork and place them into your measuring bowl.  Add melted butter, vanilla, egg, coffee and enough milk to make a total of two cups.  The addition of milk will only be enough to make a total of two cups of all the ingredients.  Do not add more

In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg and nuts.  Now, add the wet ingredients to the dry ingredients and fold them very carefully into each other.  Do not mix more than about 10 strokes.  Overmixing is the death of baked goods.  There might even be some dry spots of batter left and it will be lumpy.  That is fine!  If you mix until the batter is runny, your muffins will be average, and a little tough. 

Spoon the batter lightly into the muffin pan (do not pack it in).  Now here's what gives my muffins a yummy, sugary, crackly top.  I sprinkle sugar (don't be shy) over the tops and spray each with a sprits of cooking spray.  It's a simple technique that gives a nice, crunchy touch.

Place into your preheated oven and bake for 20-24 minutes or until a toothpick comes out clean.

Remove from pan and enjoy.

One Year Ago:  Kahlua Pecan Brown Sugar Baked Brie
Two Years Ago:  Chocolate Souffle Cookies

Post a Comment

11 Comments

  1. linda 1

    we love banana nut muffins…truly bake @ least once a week…just printed out your recipe.
    very interesting with that “shot” of coffee…
    do you use any particular cooking spray?
    thanks so much.
    happy holidays!

  2. I love banana nut muffins. So going to make these.

  3. Diane 4

    What a terrific blog you have! I subscribed to Noble Pig a couple of weeks ago and am so pleased with its content! Today’s tips on making muffins properly was an ‘ah-ha’ moment for me. And the recipes wonderful recipes just make me so happy! Seriously, I’d PAY for this blog!

    Oh, the fact that you bring your yummy food to those who are hungry is just frosting on the cake–tee-hee!

  4. Pat 5

    First trip into the kitchen this morning to get a cuppa, three ripe bananas greeted me. First trip to the RSS feeds I receive a recipe for Best Banana Nut Muffins. Guess what I am doing today. Thank you Cathy for the inspiration!

  5. Barbie with a T 6

    That sounds like excellent advice. I probably add too much banana to my muffins. Thanks for the tips. I like the idea of the sugar/oil spray too!

  6. Sounds great – keep them coming!

  7. laura 8

    thanks for the tips! i loooove banana muffins.

  8. Great tip about the liquid measurement. NO one ever thought to tell me that before. I’ve often been disappointed with the banana breads I have made over the years. I think I would have been less so had I considered the liquid equation.

    I could go for some muffins right about now too!

    Some chocolate chips in here would also hit the spot.

  9. I always do my wet ingredients in the blender when I make banana or pumpkin muffins… my son has some texture aversions, so the fruit has to be completely incorporated or he won’t eat it.
    I’m going to remember the 2 cups bit, that’s very helpful!

  10. Planning to make these for breakfast! Thanks!