Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

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  • 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

296 calories; protein 3g; carbohydrates 44.8g; fat 12.7g; cholesterol 38.5mg; sodium 155.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2020
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! Read More

Most helpful critical review

Rating: 1 stars
05/23/2020
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. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/04/2020
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! Read More
Rating: 1 stars
05/22/2020
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. Read More
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