By Becky Hardin
Published Jun 29, 2020
Perfectly sweet, from the ripe bananas, loaded with warming spices like nutmeg and cinnamon, light, fluffy and so easy to make. These are the Best Banana Muffins!
Banana Muffins from Scratch
The Best Banana Muffins have landed! Studded with walnuts and perfectly spiced, these homemade muffins are so satisfying! It’s so easy to whip up a dozen or so of these dreamy banana muffins.
Have them for breakfast, as a snack or dessert , basically whenever you want something sweet and delicious!
Why you’ll love these Banana Muffins!
- Moist muffins! A little bit of butter goes a long way! These muffins are soft and melt in the mouth.
- Perfectly sweet. These banana muffins use ripe bananas to amp up the sweetness, no bland muffins here, just perfectly sweet ones!
- Easy. Minimal prep, with only a few pantry staples needed, these are a breeze to whip up!
How to Make Banana Muffins
You can jump to the recipe card for full ingredients & instructions!
- Make your muffin batter . Mix our dry ingredients in a bowl, then in another bowl, mix your wet ingredients and stir in your walnuts. Pour the batter into the muffin molds.
- Bake. In a preheated oven bake the muffins for 25-30 mins
- Allow to cool , serve and enjoy!
How ripe my should bananas be?
Overripe bananas add the sweet, signature flavor to these muffins. You want to look for bananas that have brown streaks or dots on them and are soft to touch.
If you use an under-ripe banana, you will find that your muffins will not have as much flavor.
Variations of the Best Banana Muffins Recipe
There are a variety of additions you can make to the banana muffins. Some of these might include:
- Chocolate chips: I really like using mini chocolate chips because it prevents them from sinking to the bottom of the muffin, but any type of chocolate will work.
- Dried cranberries or raisins
- Nuts: Aside from walnuts you can add in chopped pecans or macadamia nuts.
How do I store these Banana Muffins?
I store these at room temperature for up to 5-7 days. You can also freeze these muffins without any issues. Freeze for up to 3 months for best quality.
New to Baking?
Cooking Measurements & Conversions
Get used to baking with our (FREE) handy dandy printable with all the kitchen measurements and conversions needed to be a pro.
Tips!
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
More Muffin Recipes:
- Pecan Pie Muffins
- Pumpkin Muffins
- Morning Glory Muffins
- Beer Bread Muffins
- Strawberry Muffins
- Best Blueberry Muffins
Ingredients1x2x3x
- ▢ ¾ cup overripe bananas mashed (about 3 bananas)
- ▢ ¾ cup granulated sugar 150 grams
- ▢ ½ cup salted butter 113 grams, melted (1 stick)
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ 1 teaspoon ground nutmeg 3 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1 cup chopped walnuts 113 grams
Video
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl, whisk the mashed bananas, sugar, melted butter, vanilla extract, and eggs together. ¾ cup overripe bananas, ¾ cup granulated sugar, ½ cup salted butter, 2 teaspoons pure vanilla extract, 2 large eggs
- Over the wet ingredients, sprinkle on the flour, baking soda, cinnamon, nutmeg, salt, and walnuts. Stir until incorporated. Do not over mix. 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cup chopped walnuts
- Fill prepared muffin tin wells ⅔ full.
- Bake for 25-30 minutes, or until a toothpick comes out clean and the muffins spring back when pressed.
- Allow to cool in muffin tins for 5 minutes before transferring muffins to a cooling rack. Repeat if needed to use up all of the batter.
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Becky’s Tips
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
Nutrition information is automatically calculated, so should only be used as an approximation.
Banana Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Ingredients
- ¾ cup overripe bananas mashed (about 3 bananas)
- ¾ cup granulated sugar 150 grams
- ½ cup salted butter 113 grams, melted (1 stick)
- 2 teaspoons pure vanilla extract 8 grams
- 2 large eggs 100 grams, room temperature
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon ground nutmeg 3 grams
- ½ teaspoon kosher salt
- 1 cup chopped walnuts 113 grams
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl, whisk the mashed bananas, sugar, melted butter, vanilla extract, and eggs together. ¾ cup overripe bananas, ¾ cup granulated sugar, ½ cup salted butter, 2 teaspoons pure vanilla extract, 2 large eggs
- Over the wet ingredients, sprinkle on the flour, baking soda, cinnamon, nutmeg, salt, and walnuts. Stir until incorporated. Do not over mix. 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cup chopped walnuts
- Fill prepared muffin tin wells ⅔ full.
- Bake for 25-30 minutes, or until a toothpick comes out clean and the muffins spring back when pressed.
- Allow to cool in muffin tins for 5 minutes before transferring muffins to a cooling rack. Repeat if needed to use up all of the batter.
Video
Notes
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
