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Side view of Banana Nut Bread Muffins sitting on a square parchment lined wooden tray with oven mitts in the background.
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Banana Nut Bread Muffins Recipe

Classic Banana Nut Bread Muffins is simply the banana bread we love-- in muffin form. Easy, tender, moist, and delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 servings
Calories: 232kcal
Author: Stephanie Wilson

Ingredients

  • ¾ cup granulated sugar or ½ cup maple syrup
  • ½ cup cooking oil
  • ½ cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 ripe bananas mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup walnuts coarsely chopped

Instructions

  • Preheat the oven to 375°F. Prepare a 12-cup muffin tin with non-stick spray or line with paper cups. Set aside.
  • In a medium mixing bowl, mash 2 ripe bananas with a fork. Stir in ¾ cup granulated sugar, ½ cup cooking oil, ½ cup milk, 1 large egg (beaten), and 1 teaspoon vanilla until combined.
  • Add 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon salt, to the batter. Stir until just combined and there are no visible streaks of dry flour.
  • Evenly portion the batter into the muffin cups. Top each evenly with ¼ cup walnuts on each top if desired. Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean or the tops spring back when lightly pressed.

Notes

  1. Storing Muffins: Banana bread muffins can last up to four days at room temperature if stored in an airtight container. They can also be frozen for up to three months.

Nutrition

Calories: 232kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 199mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg