Quick & Easy Banana Nut Muffins

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Living in Florida has many benefits, including a neighbor with a banana tree in their backyard!  These bananas are smaller and sweeter than the supermarket variety. We love them.  I was given a bunch the other day, and like all bananas at my house, they always seem to over-ripen and go brown before we get around to eating all of them.  Luckily, squishy bananas make great muffins. My recipe doesn’t require anything that’s not already in the kitchen. Better yet, they are out of the oven in less than 30 minutes.

These muffins will never win any baking contests, there’s nothing overly special about them.  What makes them impressive is the simple ingredients and the ease & speed in which you can be serving them. Nothing brightens up a morning like warm, freshly-baked muffins that are toddler, teenager and grandparent approved!  No need to lug out a mixer. They can be stirred by hand – making this a great recipe for kids to make.

I love adding chopped nuts to muffins, walnuts, or pecans (depending on what I have in the pantry.)  I like the crunchy texture and the added nutritional value.  If you don’t like nuts, don’t have them on-hand, or nut allergies are a concern, omit them.  The recipe won’t be affected. This is a basic recipe by design. Cinnamon is the only spice. Use it as a starting place for creating your own special recipe with a little zhoosh by adding ½ teaspoon of any “warming” spices (nutmeg, allspice, cloves, or cardamom) or a teaspoon of pumpkin pie or apple pie spice.  Kids really like the addition of chocolate chips. Mini chocolate chips work best. Try adding a cup of fresh or frozen blueberries for pop of color and touch of zing.

I used to hate making muffins because cleaning the muffin pan was always such a pain. Even with non-stick spray, there always seemed to be stuck-on bits. Putting it in the dishwasher was a big no-no.  Cupcake liners did eliminate much of the clean-up issues, but I never seem to have any when I needed them.  Life changed when I discovered silicon muffin pans.  Usually, no non-stick spray is necessary, although a light spray won’t hurt. I love baking with silicone pans because of the ease to clean.  I can push out the wells, making it easy to remove any residue; PLUS, it can go on the top shelf of the dishwasher.  I place the muffin pan on a baking sheet for stability to get in and out of the oven. No biggie.

Next time you have a couple of over-ripe bananas, smoosh them up and experience some home-baked goodness in no time at all. 

Serving warm homemade ovens is less than 35 minutes with no stress rates Outstanding and Relaxed.

3 small ripe bananas, flour, sugar, butter, baking soda, baking powder, cinnamon, salt, pecans
Ingredients: 3 small ripe bananas, flour, sugar, butter, baking soda, baking powder, cinnamon, salt, pecans
Red silicon muffin pan
I used a silicon muffin pan – no prep required! All other muffins pans will need non-stick spray or cupcake liners
bowl with mashed banana, pyrex measuring cup with melted butter, metal measuring cup with sugar, egg
Mise en place: Mash bananas in a medium mixing bowl, melt butter in Pyrex measuring cup, measure sugar in dry measure cup.
Butter, egg, mashed banana mixture in med bowl. Flour, baking soda, baking powder, salt and cinnamon in large mixing bowl.
Add butter and egg to mashed bananas, mix well. Mix flour, baking soda, baking powder, salt and cinnamon in large mixing bowl. Add banana mixture to dry ingredients, stir till smooth.
Using a scoop fill muffin cups 3/4 full
Muffin pan with batter on a baking sheet
Place silicon pan on a baking sheet and place in pre-heated oven for 25 -30 minutes
Baked muffins in silicone pan on baking sheet
Cool muffins on a cooling rack.
Muffins in basket lined with a green cloth napkin.
Enjoy!

Easy Banana Muffins

Recipe by Jane BruceCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Servings

12

muffins
Prep time

10

minutes
Cooking time

25

minutes

Enjoy freshly baked goodness in 30 minutes using a couple of over-ripe bananas and ingredients from your fridge.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 2 large or 3 small bananas, mashed

  • 3/4 cup white sugar

  • 1 egg

  • 1/3 cup butter, melted

  • ½ cup chopped walnuts or pecans

Directions

  • Preheat oven to 350 degrees. If using a metal muffin pan, coat with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and stir until smooth. Scoop into muffin pans.
  • Bake muffins for 25 – 30 minutes. Muffins will spring back when lightly tapped.

Notes

  • To make banana nut spice muffins, add 1 teaspoon of pumpkin pie or apple pie spice or a 1/4 teaspoon of any “warm” spices (nutmeg, allspice, cloves, cardamom)
  • Banana Chocolate Chip Muffins can be made by adding a 1/2 cup mini chocolate chips (any variety)
  • Blueberry Banana Nut Muffins include one cup of fresh or frozen blueberries


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