Easy Banana Nut Muffins in 30 Minutes

⏰How long to bake muffins?

Standard-size muffins will take 20-25 minutes. Start checking at the low end of the range. There are a few variables, like your exact oven temperature, the pan, and the fullness of the muffin tin.

Three ways to tell when a muffin is done

• Lightly press on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.
• The toothpick test—insert a toothpick in the top center of the muffin. It is done when the toothpick comes out clean.
• Internal temperature—a fully cooked muffin will have an internal temperature of 200°to 205°.

Other banana nut and muffin recipes

Try these related recipes like Banana Nut Bread, Oven Baked Banana Pancakes, Banana Nut Cookies, and Banana Nut Cake. Other muffin recipes like Apple Muffins, Strawberry Cinnamon Muffins, and Whole Wheat Blueberry Muffins.

👨‍🍳Making mini or jumbo muffins

This recipe is for 12 standard-size muffins, but you can make different sizes. Make them like you want: mini, regular, or jumbo. Just cook to the endpoint and not by time.

Generally, bake mini muffins for 10 to 15 minutes and jumbo muffins for 25 to 30 minutes.

🖊️Variations and Options

• Additions and substitutions: I don't usually add anything else. But common suggestions are blueberries, cranberries, and chocolate chips.
• Nuts: Walnuts are the classic nuts, but pecans are commonly used. Or skip the nuts to make banana muffins.
• Topping: I suggest a simple sprinkle of sugar or brown sugar, giving a nice crust on top. A sprinkle of chopped walnuts with sugar is a nice touch. You can make a streusel topping, but I don't feel it is needed.
• Pump it up: A tablespoon or two of strong coffee may increase the "banana taste." Add it to the liquid before topping it off with milk.

✔️Tips for making the best muffins

• Get the liquid ingredient volume correct. Bananas vary in size—two large or three medium will get the 1 ½ cups you need. A little less will be made up with milk.
• Do not overmix. Mix until the dry ingredients are all incorporated into the batter, but stop then.
• Do not overbake. The oven and pan will vary the baking time. For perfect muffins, watch for the endpoints.
• Never use baking powder with aluminum, which may cause an aftertaste.

Storing banana nut muffins

Good at room temperature for 2 days, refrigerated for 3-4 days, and will freeze nicely for 3-4 months in an airtight container.

❓FAQs

Preheat oven to 350°, not convection. Prepare a muffin pan, give them a light spray of cooking spray, and line it with paper liners if desired.

Mash the bananas well in a 2-cup measuring cup. Get as much banana as possible, leaving space for the egg and vanilla—2 large or 3 medium. 1 ½ cups will be perfect, and you won't need milk.

Melt ⅓ cup of butter in the microwave—about 20 seconds, depending on your microwave.

Add 1 egg to the banana and mix. Add the melted butter, 1 ½ teaspoon vanilla extract, and just enough milk to make 2 cups of the "liquid."

You need about ¾ cup of chopped walnuts. You may use pecans, or other nuts are fine.

Combine the dry ingredients in a large bowl; the walnuts with 1 ½ cup AP flour, ¾ cup sugar, 1 teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon nutmeg (optional).

Mix the wet into the dry and only mix until all the dry is incorporated. Do not over-mix.

Pour the batter into the cups—about ¾ full.

Sprinkle the tops with a generous amount of sugar and more nuts if you want. Spray the sugar with PAM.

Bake for 20-25 minutes. Insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Or check for an internal temperature of 200° to 205°. Cool on a wire rack.