Banana Nut Muffins

I think I’m in a vast minority when I say that I love my bananas unripened. I love them with a little touch of green on the skin and practically no “mush” when I bite into it. Once the banana has ripened and gotten mushy, it’s time to make banana bread…or in this case, banana nut muffins!

This is a delicious recipe that makes a little over a dozen muffins. You can use walnuts or pecans here, or be adventurous with some mini chocolate chips!

banana nut muffins


  • 2 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 4 tbsp butter 
  • 1/2 cup chopped walnuts 
  • 3 small, ripe bananas 
  • 2 eggs 
  • 1/3 cup milk 
  • 1 tsp vanilla
  • Cinnamon



  1. Preheat oven to 425 degrees F. Butter a 12 muffin baking pan or line it with muffin liners.
  2. In a large bowl, mix flour, sugar, and baking powder. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Add the walnuts and stir.
  3. In a mixer bowl, add the bananas, milk, eggs and vanilla and mix for a few seconds. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, but don’t worry the batter will be lumpy.
  4. Spoon the muffin batter equally into the muffin cups. Top with cinnamon and extra walnuts, if desired.
  5. Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Thanks to for this delicious recipe!

Find more recipes on The Hobbee Hive!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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