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Banana Nut Muffins (Fluffiest. Lightest. Best Recipe, Ever!)

Banana nut muffins are a healthy, guilt-free treat that you can truly enjoy with this recipe. They are nutritious and include bananas, yogurt, energy-boosting protein from the nuts, are low in sugar and contain no butter, but the best part is the fluffy, light texture and amazing flavor!

banana nut muffins with bananas and nuts

You may think I’ve gone “muffin mad” because this banana nut muffin recipe is the seventh muffin recipe that I’m sharing with you!

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Let this be a sign of just how phenomenal this muffin recipe really is. This is the first time I’ve incorporated fruit (mashed bananas) into the actual batter, and it worked beautifully, as you can see. In the past, I’ve made the original plum muffins, cranberry orange muffins, blueberry muffins, peach muffins, and more!

banana nut muffins in basket with Thankful on platter in background
These muffins make a wonderful Thanksgiving breakfast treat!

In addition to the chopped nuts, I added a little sprinkle of crushed amber rock sugar, for a sweet crunch.

Try these pumpkin muffins with cream cheese frosting for another day.

photo of hand with pumpkin muffin

You can omit the extra sugar on top, but be forewarned, these muffins aren’t your typical super sweet fruit muffins. In fact, bananas and nuts are really good for your health and won’t make you gain weight!

center of a banana nut muffin

The amber rock sugar is absolutely not necessary, but it’s a fun ingredient to use for baking. You can use any sugar you like, but doesn’t it look like pretty amber crystals?

amber rock sugar

Do you love bananas? Try this banana Nutella bundt cake with coffee icing, too!

slice of banana Nutella Bundt Cake

Why is This the Best Banana Nut Muffin Recipe?

This is the best banana nut muffin recipe you’ll find because it’s light, fluffy, delicious, nutritious and easy to make! What more could you ask for? Oh yes, it’s low in sugar, includes yogurt, and is chock full of healthy nuts (you can choose your favorite nut, too). Try this simple recipe soon as you’ll be amazed at the results!

handheld banana nut muffin

Banana Nut Muffins

adapted from a Waitrose recipe                    makes 6 jumbo muffins

FULL PRINTABLE RECIPE BELOW

Ingredients

  • quality flour
  • baking powder
  • baking soda
  • salt
  • sugar
  • eggs
  • olive oil
  • yogurt 
  • bananas
  • pecans (or other nut variety)
  • rock sugar, to top, if desired

Special equipment: jumbo muffin tray, parchment paper or cupcake liners

Directions

Preheat the oven to 350ºF (180ºC)

Prepare the Ingredients

dry ingredients

Sift the flour, baking powder, baking soda and salt into a large bowl, then stir in the sugar.

Chop the nuts, place into a bowl and set aside.

egg and yogurt mixture

In another bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until evenly mixed.

mashed banana

Mash the bananas in a small bowl and set aside.

If using the amber rock sugar, crush gently with a mortar and pestle or other method.

Make the Batter

adding egg and buttermilk

Pour the yogurt mixture into the dry ingredients in the large bowl, and stir gently a few times (do not completely mix in).

adding mashed banana

Next, add the mashed banana and fold in a few times before tossing in the nuts. 

adding in nuts

Continue to mix the batter gently until just combined (over-mixing will ruin the texture of the banana nut muffins).

filling muffin cups

Fill the muffin cups evenly.

sprinkling with crushed amber rock sugar

(OPTIONAL: sprinkle the muffins with a little crushed amber rock sugar, or other sugar, for a crunchy top.)

muffins ready to bake

Bake for about 18-20 minutes or until golden brown and a cake tester comes out clean.

6 jumbo banana nut muffins in a tray

Cool the muffins for 5 minutes before placing on a cooling rack or putting into a cloth lined basket to serve.

muffins in a basket

Can I Freeze Banana Nut Muffins?

banana nut muffins on a cooling rack

Yes! Banana nut muffins will freeze beautifully, but be sure to cool them completely before freezing them. I suggest freezing them individually in the freezer, and place in a freezer bag once solid. Remove as much air as possible, and consume within 2 weeks of freezing for best results.

inside of a banana nut muffin

Just look at the texture of these wonderful banana nut muffins! If you make them, please leave a review or comment below to let me know what you think! The “Thankful” platter I have in the photos isn’t available anymore, sorry.

muffins with thankful platter in background

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banana nut muffins with banana

Banana Nut Muffins

Servings: 6 jumbo muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
The best, lightest and fluffiest banana nut muffins you'll ever taste!
4.9 from 7 votes

Ingredients

  • 2 cups flour (good quality, all purpose/plain)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • tsp salt (a pinch)
  • ½ cup sugar
  • 2 eggs
  • ½ cup olive oil
  • 1 cup yogurt (plain)
  • 2 bananas (medium-sized, peeled = 7 oz)
  • 1 cup pecans (unsalted, roasted, and chopped)
  • 1 pinch amber rock sugar (to top, if desired-or other sugar, see notes)

Instructions

  • Preheat the oven to 350ºF (180ºC)
  • Sift the flour, baking powder, baking soda and salt into a large bowl, then stir in the sugar.
  • Put the chopped nuts into a bowl and set aside.
  • In another bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until evenly mixed.
  • Mash the bananas in a small bowl and set aside.
  • If using the amber rock sugar, crush gently with a mortar and pestle or other method.
  • Pour the yogurt mixture into the dry ingredients in the large bowl, and stir gently a few times (do not completely mix in).
  • Next, add the mashed banana and fold in a few times before tossing in the nuts. Continue to mix the batter gently until just combined (over mixing will ruin the texture).
  • Fill the muffin cups evenly. (OPTIONAL: sprinkle the muffins with a little crushed amber rock sugar, or other sugar, for a crunchy top.)
  • Bake for about 18-20 minutes or until golden brown and a cake tester comes out clean.
  • Cool for 5 minutes before placing on a cooling rack or putting into a cloth lined
    basket to serve.

Notes

Sugars that work well on top of these muffins:
  • Swedish pearl sugar
  • Crushed Belgian pearl sugar
  • Demerara sugar
  • Sugar in the raw
  • Golden sugar 
An alternative way to bake this batter is in a loaf time, as a banana nut loaf. Baking time will be much longer, at least 35 to 40 minutes. Check the cake with a tester after smelling the banana aroma coming out of the oven.

Nutrition

Serving: 1 | Calories: 578kcal | Carbohydrates: 63g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 325mg | Potassium: 340mg | Fiber: 4g | Sugar: 25g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 3mg

 

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4.86 from 7 votes (7 ratings without comment)

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18 Comments

  1. GREAT bananna nut muffins….the came out extremely light and fluffy….and had great taste. wWsh I can win the Bialetti moka coffee pot so I can make great coffe to go along with these muffins in the future!!!!!