Banana-Nut Muffins

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Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!


  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 overripe bananas, divided
  • 1 cup chopped pecans, divided, or as needed
  • 2 cups brown sugar
  • ¼ cup white sugar
  • 1 ½ sticks unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.

Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.

Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.

Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.

Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Preparation time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Servings: 18 – Yield: 18 muffins



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