This Rich moist easy banana muffin recipe with chunky walnuts makes a fast grab and go breakfast recipe or snack.
I am always looking for ways to use up overripe bananas. My hubby Loves bananas and take them to work.
But I never know how many he’ll eat before he gets bored with them. So I often need recipes like this one.
These muffins go fast. I absolutely love them and they make a wonderful addition to the lunchbox.
More Banana Recipes:
Turning a problem into an asset on the menu is what banana breads and muffin recipes are all about.
Looking for more ideas on how to use up your very ripe bananas? These are all great recipes.
Banana Nut Muffin Recipe:
When you open one of these muffins you see the richness. Look at the structure and color of these delicious moist muffins.
- These yummy snacks hold for several days at room temperature in an airtight container.
- They also freeze well when stored in a freezer bag with all the air sucked out so they don’t get dry.
- Store them in the fridge up to a week for a fast grab food and after school or lunch box snack.
This is a simple recipe without much fooling around.
TIP: You need very ripe bananas so your texture and flavor are perfect. The peel may look brown and discolored but the banana should be mostly intact.
I have used bruised bananas and bananas that have turned mostly transparent and almost liquid. (I never waste anything). Even these very overripe bananas will work.
However, the flavor may be a bit over the top and the texture may not be quite as good.
The ones I have pictured with the browned ugly peels on were perfect. Ugly on the outside but still a mostly lovely intact banana as you can see in the process shots and our video.
The bananas were so ripe they actually fell off the bunch and became singles. But they were still delicious in these muffins.
Here is the process in pictures for making these banana muffins. Be sure to also watch our video demonstration.
Banana Nut Recipe Card Printable:
These Nutty Banana muffins are filling moist and full of healthy bananas and chunks of walnuts. Great for breakfast, lunch or snacks.
- 3 very ripe bananas
- 1/3 cup butter
- 3/4 Cup Sugar
- 1 egg
- 1 tsp. baking soda
- 1 tsp baking powder
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
- 1 1/2 cups flour
- 1 Cup chopped walnuts
- Preheat oven to 350 degrees
- Grease a 12 hole muffin tin. Set aside.
- In a medium bowl mash 3 very ripe bananas.
- Pour the mashed bananas into a large mixing bowl. Make sure the banana is thoroughly mashed with no large chunks.
- Chop and add in the walnuts.
- Add all of the dry ingredients.
- Mix the dry ingredients and walnuts into the mashed bananas.
- Add the wet ingredients and mix until a lumpy batter forms.
- Spoon or scoop the batter into your prepared muffin tin.
- fill each hole evenly 2/3 full.
- Add larger chunks of walnuts to the top of each muffin as desired.
- Bake 20 minutes or so until a toothpick inserted into the middle comes out clean.
- Cool on a cooling rack.
These muffins hold several days at room temperature if covered.
Place in an airtight container in the fridge for up to a week.
Place the muffins in a ziplock freezer bag or airtight freezer container. Suck out air and label. Freeze up to two months.
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Serving Size:1 muffin
Amount Per Serving: Calories: 249 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 29mg Sodium: 216mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 2g Sugar: 16g Sugar Alcohols: 0g Protein: 4g
Recipe Source: House of Nash Eats