Ideal for breakfast or a midafternoon pick-me-up, these banana nut muffins possess all the fun of banana bread in a portable, oh-so-charming package. A few simple steps are critical for superior muffins. First, do take the time to toast the nuts for a warmer flavor and more serious crunch. Second, skip plain old melted butter in favor of brown butter to enhance their nuttiness and bring a caramelly essence. Third, for bold banana flavor and a tender crumb, wait to make them until you have overripe bananas—all those black speckles are a sign they’re perfect for baking.
The batter for our banana nut muffin recipe comes together in one medium bowl (for minimal prep time and easy cleanup). We call for chopped walnuts and chocolate chips, but you can get creative with the mix-ins. Stuff them with cream cheese or, for a little extra spice, add a teaspoon of ground cinnamon to the dry ingredients. If you don’t have paper liners, spray the muffin tin with cooking spray, or plan ahead and invest in some reusable muffin liners (they’re great for cupcakes too!).
These banana walnut muffins are freezer-friendly, so you can stash ’em away for future breakfast emergencies, but they’re also fine stored in an airtight container on the counter for up to three days. They need very little gilding, but a pat of butter or a swath of peanut butter never hurt.
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What you’ll need
Muffin Pan
$15 At Amazon
Medium Skillet
$70 $40 At Amazon
Whisk
$12 At Amazon
Cake Tester
$5 At Amazon
Recipe information
Yield
Makes 12
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Line cups of a standard 12-cup muffin pan with liners. Toast ½ cup chopped raw walnuts or pecans in a dry medium skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool. Wipe out skillet with paper towels if needed.
Step 2
Add ½ cup (1 stick) unsalted butter to same skillet and cook over medium until fragrant and milk solids turn a deep golden brown, about 4 minutes. Scrape butter into a large bowl and let cool 5 minutes.
Step 3
Meanwhile, mash 3 large very ripe bananas on a cutting board or a large plate with a fork until mostly smooth.
Step 4
Transfer bananas to bowl with butter and add 2 large eggs, ¾ cup (150 g) sugar, and 2 tsp. vanilla extract and whisk vigorously to incorporate. Add 1½ tsp. baking powder, ¼ tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and mix to combine. Add 1 cup (125 g) all-purpose flour and ½ cup (63 g) whole wheat flour and mix until mostly incorporated. Add walnuts and ½ cup semisweet or bittersweet chocolate chips and mix just until evenly distributed and batter is completely combined.
Step 5
Divide batter evenly among muffin cups (about 6 Tbsp. per cup; they should be almost completely full). Bake muffins until golden brown and a tester inserted into the center comes out clean, 18–24 minutes. Let muffins cool in pan slightly before serving.
Do ahead: Muffins can be baked 3 months ahead. Freeze in resealable plastic bags. Thaw at room temperature overnight or in the microwave in 30-second bursts before serving.
