Banana Nut Muffins Recipe | Joyful Healthy Eats

These warmly spiced banana nut muffins are light, fluffy and naturally sweetened. They are the perfect sweet start to your morning with hints of vanilla in every bite. Top them with some almond or peanut butter for extra protein!

These golden banana nut muffins will fill your kitchen with sweet, toasty aromas that’ll make you skip visits to your favorite bakery. Oh, and no more box-mixes either! This homemade recipe takes less than 30 minutes and is packed with nutty pecans for a wonderful morning crunch. If you’re a dessert-for-breakfast person like me, check out my Maple Banana Oat Muffins and Healthy Banana Muffins too.

Why You’ll Love This Banana Nut Muffins

These fluffy banana nut muffins taste so warm and cozy that you’ll never go back to box-mixes again.

• Naturally-sweetened. Plenty of mashed bananas and maple syrup eliminate the need to add processed sugar to this recipe.
• Quick. Breakfast will be ready in 22 minutes! That’s what it takes.
• Freezer-friendly. Pop them out of the freezer whenever you’re craving something sweet in the morning.

What You’ll Need

Earthy cinnamon, nutmeg, smokey maple syrup, and crunchy pecans are a heavenly flavor combination. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• All-purpose flour – Feel free to use whole-wheat flour but the flavor will be nuttier.
• Baking soda – Sieve it if it has any large clumps.
• Ground cinnamon – It adds lots warm spice but you can skip it.
• Ground nutmeg – Don’t swap it for more cinnamon because the flavor will be overwhelming.
• Salt – Kosher salt is best.
• Bananas – The riper, the better.
• Maple syrup – Agave nectar and raw honey are good swaps.
• Coconut oil – You can also use vegetable, corn, canola, or olive oil.
• Vanilla extract – Go for brown (pure) or clear (imitation) extract.
• Egg – It must be at room temperature for easy mixing into the batter.
• Pecans – Walnuts, almonds, and cashews are fine too.

How to Make This Banana Nut Muffin Recipe

Homemade banana nut muffins are as easy as making a box-mix, but way better. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Line a muffin tray with cupcake liners. Set it aside. You can also use silicone liners on a baking sheet.
• Mix the dry ingredients. Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set it aside.
• Make the wet mixture. Stir the bananas, maple syrup, coconut oil, vanilla extract, and egg until smooth in a separate bowl.

• Combine them. Gently fold the wet mixture into the dry ingredients until just-combined. Fold in the pecans.
• Fill the tray. Pour batter into each liner until 3/4s full.
• Bake them. Pop the tray into the oven for 15-17 minutes or until a toothpick inserted in the center comes out clean. Remove them from the oven. Let cool for 10 minutes. Serve and enjoy!

Tips and Variation Ideas

These spiced banana nut muffins are so versatile you can make them chocolatey, add chewy cranberries, or top them with silky frosting.

• More add-ins. Fold 1/2-1 cup mini chocolate chips, dried cranberries, or raisins into the batter for more flavor.
• Go chocolatey. Stir 1/4 cup unsweetened cocoa powder into the dry ingredients for a chocolatey variation.
• Add fall flair. Whisk 2 teaspoons pumpkin spice or apple pie spice into the dry ingredients for cozy, warm flair.
• Skip the liners. Grease the muffin tray with cooking spray or butter if you don’t want to use cupcake liners.
• Frost them. Top the muffins with your favorite cream cheese, vanilla, or chocolate buttercream for an ultra decadent bite.
• Stay in the center. Never bake on the bottom oven rack because the heat is so intense and direct that the muffins will burn. On the other hand, the top rack is too cool and won’t properly bake the muffins. Always stick to the center oven rack for best results.

How to Store Homemade Muffins

Making an extra batch means you can stick it in the freezer for last-minute breakfasts.

• Counter: Place them in a paper bag or cake dome for up to 3 days.
• Fridge: Store them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and chilis to prevent the transfer of odors.
• Freezer: Wrap each muffin with plastic wrap twice. Transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter for 15-20 minutes.

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