Banana nut muffins.

Photo: Sameera

These muffins turn out super moist and light. Since I usually make these for breakfast, I like to keep the sugar low. However, if you like your muffins sweet you can add 1/4 cup more sugar to this recipe. You can top them with nutella, chocolate, whipped cream or just have them as is. Did I mention how easy these are to make?

Yield: 12 servings
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  • 1 egg lightly whipped.
  • 1/3 cup(s) butter meted and room temperature
  • 2 ripe bananas well mashed
  • 1 tablespoon(s) strong black coffee cooled
  • 1 tablespoon(s) vanilla essence
  • 1/2 cup(s) milk or buttermilk
  • 11/2 cup(s) all purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) cinnamon
  • 1 cup(s) chopped pecans or walnuts.
  • 1 teaspoon(s) salt
  • 1/2 cup(s) sugar this can go upto 1/3 cup sugar depending on how sweet you want it


  1. Preheat oven to 350 degree Fahrenheit or 177 degree Celsius. Mix all the DRY ingrediants in a large bowl (including the nuts). Make sure the baking powder and soda is evenly distributed in the flour mixture.

  2. In a smaller bowl, add all the wet ingredients (including bananas). Spoon through them lightly. DO NOT OVER MIX. We just want the wet ingredients to become one gooey looking mixture.

  3. Now pour the wet mixture over the dry mixture and with a flat headed spatula mix them together slowly 15 times in all.


  5. The batter will look lumpy and not very well mixed in spots and that's a GOOD thing.

  6. Spoon them into 12 muffin cups and stick in the oven.

  7. Give it 25 mins. Check with a toothpick. Most likely, it's done!

  8. This was my Sunday breakfast! Enjoy =)
July 2012

This recipe is a personal recipe added by Sameera and has not been tested or endorsed by MyRecipes.

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