The Secret to Making the Best Banana Nut Muffins
This quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee. Why the coffee? The tip I learned from the guru of all things dessert — David Lebovitz — is that tropical ingredients like bananas, coffee, chocolate go well together. The dash of coffee brightens up the banana flavors in the muffin.
Chocolate Chip Banana Muffins
If you would like to go full on tropical, swap out the nuts for chocolate chips!
Video: How to Make Banana Nut Muffins
Note: We updated this recipe on November 3, 2021 to change the amount of baking soda from 1 teaspoon to 1/2 teaspoon. We find the muffins get just as much rise that way.
Whole wheat and white whole wheat flours work well if you like hearty muffins. You may need to add a splash of milk or water to the batter, as these flours tend to absorb more liquid.To use self-rising flour, omit the baking soda and salt.You can use a 1:1 gluten-free baking blend in this recipe.We do not recommend almond flour in this recipe.
The Best Bananas for Muffins
The best bananas for baking are those that are really ripe — overripe, really. If you don’t have any bananas getting brown on the counter, look for those that are past their selling prime at the grocery store (usually in the reduced produce rack). They will be speckled and brown and too ripe to eat. Those are perfect to make banana muffins or banana bread!
Sweetening Banana Muffins
Because bananas are already sweet, you can easily halve the sugar called for and still have delicious banana nut muffins. You can also replace the sugar with any of the following:
Maple syrupHoney (use less, since it’s about 25 to 50% sweeter than sugar)Agave syrupBrown sugar
If you’re using a replacer, like stevia, get the kind made for baking. Sucralose can be substituted 1 to 1 for granulated sugar, but other artificial sweeteners lack the browning and moisture retaining properties of regular sugar.
Swaps and Add-Ins
Instead of butter, substitute with vegetable, canola, coconut, or even olive oil. Omit the optional coffee, if you wish. Use a flax egg or aquafaba to make these vegan. Try other nuts, reduce them to 1/2 cup, or leave them out. Top them with shredded coconut (unsweetened or sweetened, either works!) Throw in some raisins for added flavor and texture. Mix in up to 1/2 teaspoon cinnamon, nutmeg, or cloves for a spiced flavor.
Storing and Freezing Muffins
You can store these muffins in an airtight container at room temperature for 3 to 4 days. Line the container with a paper towel to keep the muffin bottoms from retaining moisture and getting soggy. These muffins freeze well. Cool completely, then wrap them in foil or plastic wrap before placing them in freezer bags. They’ll keep in the freezer for up to 3 months. Thaw them overnight on your kitchen counter at room temperature. Alternately, unwrap the muffins and microwave each one for about 30 seconds for that fresh-out-of-the-oven feeling.
More Easy Muffin Recipes to Love!
Blueberry Muffins Lemon Ginger Muffins Pumpkin Ginger Nut Muffins Orange-Spiced Whole Wheat Muffins Apple-Cinnamon French Toast Muffins
Don’t want the nuts? Feel free to leave them out or swap with chocolate chips. To toast nuts, lay them on a rimmed baking sheet and toast in a 350°F oven until aromatic, 5 to 8 minutes. Fold in the chopped walnuts or pecans. Check for doneness by pressing down on the top of the muffin. If it bounces back, it’s done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
